Bone Marrow Toast
Slow-roasted marrow with chimichurri, pickled shallots, and sourdough charred over open flame.
Wood-Smoked Salmon
Cold-smoked for 8 hours. Served with dill crème fraîche, capers, and black rye crackers.
Ember Roasted Beet
Heritage beetroot buried in coal ash, dressed with aged sherry vinegar, goats cheese, and walnuts.
Côte de Bœuf
600g dry-aged rib on the bone, grilled over applewood. Served with triple-cooked chips and béarnaise.
Charred Octopus
Braised for three hours, then blistered on the grill. Smoked paprika, lemon oil, and romesco.
Wild Mushroom Risotto
Foraged porcini and truffle, aged parmesan, and a pour of warm mushroom broth at the table.