Tonight's menu
Six courses arrive in sequence — scroll to walk from the first bite to the last. The menu changes with the week; this is the shape of a night.
One bite off the coals to open the night — something small, hot, and salted, made to be eaten in a single motion while the first glass is poured.
Poured witha chilled pét-nat, all bubbles and orchard
Course 01The opening bite off the coals, tight macro, ember glow
Whatever the boats landed this morning — raw, cured, or barely kissed by heat — dressed with the sharp, green things growing right now and a little smoke.
Poured witha skin-contact white with grip
Course 02A raw or cured coastal starter, plated, overhead, bright
The centre of the night: one big cut or whole fish cooked over the fire and carried to the table to be shared, with the sides the fire made possible. This is the course the room came for.
Poured witha chilled red, bright and a little wild
Course 03The shared live-fire main carried to the communal table
A short board of two or three aged things, local where we can, with honey from the market and bread from the last of the fire — the course where the table slows down and the conversation opens up.
Poured withan amber wine or a small sherry
Course 04A small aged-cheese board with honey and bread, warm light
Dessert with a little char to it — fruit baked in the dying fire, or a custard finished over the coals — sweet, but grown-up, and never too much after five courses.
Poured witha late-harvest pour or a dark beer
Course 05An ember-baked fruit or custard dessert, caramelised, close
The last small sweets with coffee or a digestif — a couple of bites to send you out into the night, and the point where a table of strangers has become a table of friends.
Poured withcoffee, amaro, or a nightcap of your choosing
Course 06Petit-fours and coffee, candle burned low, end of night
The set menu
The tasting menu is $145 a person, with an optional wine pairing at $85. Dietary needs are easy — tell us when you book and the kitchen builds around them.