Where Flame
Meets Craft

45-day dry-aged USDA prime, wood-fired at 900°F, beef-fat roasted potatoes, bone marrow béarnaise, watercress.

Heritage bird, rotisserie-roasted, preserved lemon, roasted garlic, fresh herb jus, seasonal vegetable.

Alaskan king salmon, cedar plank, charred leek crème, caviar, dill oil, compressed cucumber.

Frenched Colorado rack, oak smoke, black garlic crust, fava beans, mint gremolata, lamb jus.

Whole fire-roasted head, saffron beurre blanc, almond crumb, sultanas, crispy capers, herbs.

Hand-rolled egg pasta, generous black truffle shavings, aged Parmigiano, cultured butter, chive.

Deeply caramelised, impossibly creamy, Txakoli wine reduction, fresh seasonal berries.

Dark Valrhona chocolate ganache, white miso caramel, toasted sesame ice cream, cocoa tuile.

Flame-kissed pineapple, coconut sorbet, lime curd, toasted macadamia, fresh mint.

Three artisan cheeses, honeycomb, seasonal compote, house-made crackers, walnut bread.

Smoke-washed gin, Campari, aged sweet vermouth, smoked orange peel, charcoal sphere ice.

30-day barrel-aged Buffalo Trace, demerara, aromatic bitters, smoked cherry, orange oils.

Elderflower liqueur, cucumber, basil, house-made tonic, prosecco, lemon. N/A option available.

Four curated pours matched to your courses by our in-house sommelier.

Four hand-crafted non-alcoholic pairings using fermented botanicals, house shrubs, and cold-pressed juices.

Three drams from our private cask collection. Ask your server about tonight's selection.