Planning ahead
Tables are offered by advance request so the kitchen can prepare the sequence with care.
Dinner,at the paceof the season.
Request a table
The current sequence
- 01
Hearth turnip
Pear · fermented rye · mustard greens
- 02
Coastal squid
Sprouting broccoli · smoked mussel dashi
- 03
Line-caught cod
Sunchoke · brown butter · preserved lemon
- 04
Winter squash
Barley koji · chicory · hazelnut
- 05
Orchard quince
Sheep's milk · bay leaf · toasted rice
The sequence follows what is ready now. Ingredients may shift between one evening and the next.
An approach shaped by attention
The kitchen begins with the ingredient in its whole form: its weight, scent, texture and the moment it reached the door.
Fire, fermentation and time are used to reveal character rather than cover it. A course is finished when every element has a reason to remain.
Source & season
The menu is a conversation between field, water and kitchen. This working map changes as harvests and catches change.
A seasonal sketch, never a fixed promise.North fieldTurnip · chicoryRiver reachTrout · watercressHill orchardPear · quinceCoastal benchSquid · mussel
At the table now
Turnip · chicory · pear · mussel · quince
Coming into season
Young peas · nettle · rhubarb · sea herbs
A room that leaves space for dinner
The room gathers around one table. Natural light gives way slowly to candlelight; the pace stays measured and conversation is never hurried.
Material, sound and service are kept quiet so each course can arrive with clarity.
Reservation notes
Send a request for your preferred evening. A request is not a confirmed reservation; the dining room will reply with availability.
Request a tableDietary considerations
Share allergies and dietary needs with the request. Not every sequence can be adapted safely.
Arrival
Please arrive together and on time so the evening can begin as one service.
The room
For accessibility questions or seating needs, write before requesting a table.