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Farm to fire · Est. 2014

Seasonal cooking, honest and warm.

A menu that changes with the harvest — picked at its peak, cooked over a wood fire, and shared at a table you won't want to leave.

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Wed – Sun5pm until late
100 milesSourcing radius
Walk-insWelcome at the bar
4.9 ★Guest rating
The kitchen
From the kitchen

From the farm, to the fire.

We work with a handful of local growers and cook almost everything over a single wood fire. Nothing is flown in, nothing is fussed over — the ingredient does the talking.

The menu changes every week with what's at its best, so no two visits are ever quite the same.

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This week

On the table

Fire-roasted beets16

Whipped goat cheese, walnut, aged balsamic

Hand-cut tagliatelle24

Brown butter, sage, parmesan, cracked pepper

Wood-grilled trout32

Charred lemon, fennel, salsa verde

Dry-aged ribeye48

Bone marrow butter, roasted shallot, watercress

Heirloom squash19

Sage, brown butter, toasted pepitas, ricotta

Burnt honey tart14

Crème fraîche, sea salt, candied citrus

“The best meal we've had all year. We were already planning our return before the bill arrived.”
The Infatuation
Reservations

Join us at the table.

Book online, or just walk in and grab a seat at the bar. We'd love to cook for you.

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