Dinner Tuesday to Saturday

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41 Tanner Street. Dinner Tuesday to Saturday, lunch Thursday to Sunday.

A wood-fire restaurant and bar

We cook everything on one open hearth fed with oak. There are no gas burners in our kitchen.

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A cook turning skewers of meat on the grill, with the wood fire burning underneath

How the hearth works

The hearth runs along the back wall of the dining room, 3.2 metres of firebrick under a steel hood. Tomas lights it with oak at nine in the morning.

By noon it has burned down into four heats, from open flame at the left end to warm ash at the right. Every dish on the menu is cooked on one of them, and you can watch it from the counter seats in front of the fire.

How the kitchen works
Drawing of the hearth from the front. An oven and open flames at the left end, two grills on chains over coals, vegetables buried in embers, and a pot sitting in warm ash at the right end.

  1. Flames

    About 500 °C

    Flatbreads in the oven mouth. Whole mackerel, prawns over vine cuttings and peppers blistered until black.

  2. Coals

    300 to 350 °C

    Steaks, lamb chops and pork collar on two grills we raise and lower on chains to set the heat.

  3. Embers

    About 200 °C

    Leeks, beetroot and onions buried whole in the embers for an hour, then peeled to order.

  4. Ash

    Under 100 °C

    Celeriac for six hours, potatoes overnight and a pot of beans for the next day.

A cook holding a bone-in rib of beef over the fire
A rib of beef going onto the coals before Friday dinner.

Dinner this week

The dinner menu changes on Tuesdays, when the deliveries come in. Here is part of this week. Prices include tax.

Lunch, dinner, drinks and the set menu
Charred courgette, peppers, aubergine and tomatoes on a dark plate, seen from above

  • Whole mackerel

    GF

    Flamed over oak, brown butter, capers

    Price 24

  • Lamb chops

    GF

    Salsa verde, grilled lemon

    Price 34

  • Pork collar

    GF

    Burnt apple, sage, mustard leaves

    Price 29

  • Dry-aged rib of beef for two

    GF

    Aged 35 days, bone marrow gravy

    Price 95

  • Leeks from the embers

    VGFN

    Egg yolk, toasted hazelnuts

    Price 13

  • Celeriac baked in ash

    VeGF

    Six hours, black garlic, thyme

    Price 16

  • Grilled oysters, three

    GF

    Seaweed butter, lemon

    Price 15

  • Burnt honey tart

    V

    Crème fraîche

    Price 10

The bar at night, with bottles lit on the back wall and windows along one side

The bar

The bar opens at 16:00 from Tuesday to Saturday and at noon on Sunday. You do not need to book a bar seat.

We pour six wines by the glass, beer from two breweries in town and a short list of cocktails made with smoked syrups. Small plates from the hearth are served at the bar until 22:30.

The drinks list

  • Smoked negroni

    Gin, bitter, vermouth rested over oak

    Price 14

  • Hearth sour

    Rye whisky, burnt lemon, egg white

    Price 14

  • Ember spritz

    White vermouth, grilled grapefruit, soda

    Price 12

A long dining table set for a group in a dark room

Private dining and events

The private room behind the kitchen seats 24 at one long table, or 40 people standing.

It has its own door to the yard and a window onto the hearth. For bigger groups we close the whole restaurant, which seats 90 or holds 140 standing.

The private room set for 24 at one long table. The red line is the window onto the hearth.
Room layouts, event menus and prices per head

Opening hours

41 Tanner Street. Come in through the iron gate in the yard. The kitchen takes its last orders 30 minutes before closing.

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Opening hours by day
DayLunchDinnerBar
MondayClosed
TuesdayNo service17:30 to 22:3016:00 to midnight
WednesdayNo service17:30 to 22:3016:00 to midnight
Thursday12:00 to 14:3017:30 to 22:3016:00 to midnight
Friday12:00 to 14:3017:30 to 22:3016:00 to midnight
Saturday12:00 to 14:3017:30 to 22:3016:00 to midnight
Sunday12:00 to 16:00No service12:00 to 18:00
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