The Menu
Short, seasonal, and cooked over fire.
Prices in pounds sterling. A discretionary 12.5% service charge is added to your bill. The menu changes when the season does — this is roughly what's on tonight.
No. 01
Starters
Sourdough, salted cultured butter
£6Our daily loaf, baked at 4pm.
Beef tartare, smoked yolk, sourdough crisp
£16Hand-cut Hereford, charcoal-smoked yolk.
Charred octopus, smoked paprika, burnt lemon
£18Slow-cooked, finished on coals.
Burrata, blistered tomato, basil oil
£15Puglian burrata, late-summer tomato.
Roast bone marrow, parsley salad, toast
£13A St. JOHN-trained classic.
No. 02
From the Grill
Bone-in Ribeye, 600g
£78Dry-aged 45 days · for sharing.
Hereford Sirloin, 300g
£42Grass-fed · 28 days dry-aged.
Cumbrian Lamb Chops
£36Charcoal-grilled, anchovy butter.
Iberico Pork Pluma
£34Acorn-fed, smoked apple purée.
Whole Cornish Mackerel
£28Grilled over oak, gooseberry, dill.
No. 03
Mains
Cornish Brill, brown butter, capers
£38Line-caught, on the bone.
Hearth-baked Beetroot, whipped goat curd
£22Slow-roasted in the embers.
Pappardelle, oxtail ragù, gremolata
£26Slow-braised five hours.
Roast Quail, fig jam, watercress
£30Two birds, butterflied.
No. 04
Sides
Burnt-end Chips, smoked salt
£7Triple-cooked, beef dripping.
Charred Hispi Cabbage, anchovy
£9Halved, blackened, anchovied.
Heritage Carrots, dukkah, goat curd
£8Roasted in the ash.
House Salad, sherry vinaigrette
£7Bitter leaves, soft herbs.
No. 05
Desserts
Basque Cheesecake
£10Burnished top, single-estate cocoa.
Dark Chocolate Pot, smoked sea salt
£1170% Valrhona, ember-toasted hazelnut.
Roast Peach, brown butter ice cream
£10Charred on the grill, late summer.
Selection of British Cheeses
£14Three, with oatcakes and quince.
No. 06
Drinks
Negroni, the way we make it
£12Equal parts, stirred long, twist of orange.
Smoked Old Fashioned
£14Bourbon, oak chips, demerara.
Glass of House Red
£9Garnacha · Aragón, Spain.
Glass of House White
£9Albariño · Rías Baixas.
Crémant de Loire
£11Brut, bottle-fermented.