01 · While you decide
Snacks
Quick bites to start with, served straight away.
-
Ember olives
6
Warm Nocellara olives with charred orange peel and fennel seed.
- VG
- GF
-
Fire bread & smoked butter
7
Sourdough flatbread blistered on the grill, with hay-smoked cultured butter.
- V
- D
-
Spiced almonds
5
Roasted with smoked paprika, rosemary and flaky salt.
- VG
- GF
- N
-
Pork crackling
5
Puffed over the coals, with a bramble and cider-vinegar dip.
- GF
02 · To share
Small Plates
We suggest two or three per person, brought out as they're ready.
-
Charred leeks
9
Young leeks, blackened then peeled, with hazelnut romesco and chives.
- VG
- GF
- N
-
Grilled prawns
14
Shell-on king prawns with garlic, chilli butter and a charred lemon.
- GF
- D
- SF
-
Beef tartare
13
Hand-cut rump, smoked egg yolk, pickled shallot and grilled rye.
-
Burnt aubergine
10
Whole aubergine cooked in the embers, with tahini yoghurt, pomegranate and mint.
- V
- GF
- D
-
Chicken thigh skewers
11
Miso-glazed and grilled over charcoal, finished with spring onion and sesame.
03 · Oak & charcoal
From the Fire
Meat is rested before serving. Ask for it rarer or more done, as you like.
-
Flat iron steak, 250g
24
Grass-fed, served pink with bone-marrow gravy and watercress.
- GF
-
Whole grilled mackerel
19
With gooseberry relish, dill oil and a crisp potato rosti.
- GF
-
Half chicken
21
Brined overnight and spatchcocked, with salsa verde and grilled lemon.
- GF
-
Celeriac steak
17
Salt-baked and then grilled, with a mushroom and black garlic glaze and crispy capers.
- VG
- GF
-
Lamb rump
26
With smoked yoghurt, charred spring greens and anchovy crumb.
- D
04 · Alongside
Sides
Each one serves two.
-
Beef-dripping potatoes
6
Crushed, crisped and finished with rosemary salt.
- GF
-
Grilled hispi cabbage
7
With brown butter, toasted breadcrumbs and pickled mustard seed.
- V
- D
-
Bitter leaf salad
6
Radicchio, pear and walnut in a sherry dressing.
- VG
- GF
- N
-
Charred tenderstem
6
Chilli, garlic and toasted seeds.
- VG
- GF
05 · To finish
Desserts
Made fresh each afternoon. When one sells out, it's gone for the night.
-
Burnt honey tart
8
Served with crème fraîche and a dusting of bee pollen.
- V
- D
-
Ember-roasted pineapple
7
Rum caramel, lime zest and coconut sorbet.
- VG
- GF
-
Dark chocolate pot
8
Smoked sea salt and a hazelnut shortbread on the side.
- V
- D
- N
06 · At the bar
Cocktails
Stirred or shaken to order. Ask the bar about this week's house special.
-
Flint Old Fashioned
12
Bourbon, smoked demerara, and orange and cherry bitters.
-
Brass Negroni
11
Gin, bitter aperitivo, blanc vermouth and grilled grapefruit.
-
Charcoal Margarita
11
Mezcal, blanco tequila, lime and a smoked-salt rim.
-
Pear & Rosemary Spritz
10
Pear eau de vie, rosemary syrup and sparkling wine.
07 · No alcohol
Zero Proof
Made with the same care as the cocktails.
-
Smoked Citrus Soda
6
Charred lemon cordial, bitter orange and soda.
- VG
-
Garden Tonic
6
A non-alcoholic botanical spirit with cucumber and tonic.
- VG
-
House ginger beer
5
Brewed in the kitchen with fresh ginger and lime.
- VG
Before you order
Allergies & dietary needs
The markers above list the main allergens in each dish. The kitchen shares one grill and one set of fryers, so we can't guarantee any dish is completely free of an allergen.
If you have an allergy or intolerance, please tell your server before ordering. The team can talk you through each dish and adjust where possible.