Made for the fire.

Goat’s curd, walnut, burnt honey, and watercress.

Hand-cut sirloin, cured egg yolk, capers, and sourdough.

Cauliflower, brown butter, apple, and smoked roe.

Parsley salad, shallot, mustard, and grilled bread.

Richly marbled, deeply savoury, and aged for 35 days.

A balanced cut with a clean finish and generous texture.

Exceptionally tender with a delicate, buttery character.

Centre-cut tenderloin prepared for two and carved tableside.

Fine marbling, soft texture, and a long savoury finish.

Lamb rump, smoked aubergine, mint, and lamb jus.

Preserved lemon, capers, parsley, and brown butter.

Slow-cooked short rib, ember glaze, and pickled shallot.

Mushroom, hazelnut, black garlic, and herb oil.

Sea salt and roasted garlic mayonnaise.

Cultured butter, black truffle, and chive.

Nutmeg and aged Parmesan.

Whipped feta, cumin, and pistachio.

Malted cream, cocoa nib, and smoked sea salt.

Poached pear and oat crumble.

Date sponge, miso caramel, and vanilla ice cream.

Bourbon, cherry, smoked maple, and aromatic bitters.

Cognac, orange, oloroso sherry, and walnut.

Seedlip Garden, cucumber, basil, and tonic.

A considered selection of four wines.