One table, all night
Six courses,
one long
table.
An eleven-seat chef's table poured by candlelight. Live fire, natural wine, no printed menu — you travel the table, course by course.
A long table makes strangers into a dinner party by the second course.
The house idea
One seating. One table. One menu, walked end to end.
Everyone sits down at the same time, at the same table, and eats the same menu — six courses cooked over live fire two arm's-lengths away. There is no ordering, no printed carte, no second seating rushing you out.
The kitchen tells you what the farm and the coast sent this week. You bring the appetite and the conversation; we pour, and we keep the table moving.
Tonight's table
Six settings, one after another.
- 01Amuse-bouche Fire & salt
- 02Starters from the coast Raw & cured
- 03The table — the shared main Live fire
- 04Cheese & the slow pour Aged
- 05Something sweet Ember-baked
- 06Mignardise & goodnight To finish
The tableCommunal table, overhead, laid for six courses by candlelight
The pourHands pouring low-intervention wine into a glass, candlelit close-up
The cellar
Natural, low-intervention, poured to the plate.
Every course arrives with a glass chosen for it — skin-contact whites, chilled reds, a few bottles we bought two of. Take the pairing flight, or read the list and build your own.
The whole table
Buy out the room. Make it your night.
Eleven seats for a birthday, a launch, a wedding-eve dinner. We build the menu around you, pour the pairings, and the room is yours from the first pour to the last.
PrivateThe full table mid-service, guests seated, warm and full
One seating a night
Pull up a chair.
Eleven seats, one seating, most nights of the week. Book the table — come as two, or take the whole thing.