This season's menu

Charred leeks, romesco, hazelnut$11

Whole leeks blistered over embers, served on smoked romesco with toasted hazelnuts and chive oil. (Vegetarian, Gluten-free)

Ember-baked sourdough, cultured butter$6

House sourdough finished in the wood oven, served warm with smoked sea-salt butter. (Vegetarian)

Burrata, blood orange, fennel pollen$13

Creamy burrata with winter citrus, olive oil pressed this season and a dusting of wild fennel pollen. (Vegetarian, Gluten-free)

Whole trout from the wood oven$27

Lake trout roasted on the bone with lemon, bay and brown butter; grilled winter greens alongside. (Gluten-free)

12-hour short rib, smoked celeriac$29

Beef short rib braised overnight, glazed over the fire, with smoked celeriac purée and pickled shallot.

Fire-roasted mushroom orzotto$21

Pearl barley cooked like risotto with roasted king oyster mushrooms, aged parmesan and thyme. (Vegetarian)

Half chicken, harissa and preserved lemon$24

Brined free-range chicken finished over embers, brushed with house harissa, charred lemon on the side. (Spicy, Gluten-free)

Burnt Basque cheesecake$9

Baked dark in the wood oven's falling heat; served barely chilled with no accompaniment — it needs none. (Vegetarian)

Spiced poached pear, bay leaf cream$8

Pear poached in red wine and winter spice, with softly whipped bay-infused cream. (Vegetarian, Gluten-free)

House vermouth, olive and orange$7

Our barrel-aged vermouth over ice with a green olive and a ribbon of orange peel. (Vegan, Gluten-free)

Natural wine by the glass$8

A rotating pour from small growers — ask what is open tonight; the list changes weekly. (Vegan)