The menu
Cooked over oak and olive wood
The menu follows the market and changes often — this is what the hearth is cooking this week. V vegetarian · VG vegan · GF gluten-free.
Small plates
Made for the middle of the table.
Wood-fired flatbreadV
£9Rosemary, smoked sea salt, whipped feta and hot honey.
Charred octopus
£16Saffron potatoes, salsa verde, lemon ash oil.
Burrata & blood orangeV
£13Toasted pistachio, basil, aged balsamic.
Crispy lamb croquettes
£12Harissa aioli, pickled shallot, mint.
Marinated olivesVG · GF
£7Warm Castelvetrano olives, orange zest, fennel seed.
From the fire
Cooked over oak and olive wood.
Whole sea breamGF
£28Grilled whole, fennel salad, charred lemon, green olive tapenade.
Ash-roasted lamb shoulderGF
£26Slow-cooked for six hours, smoked aubergine, pomegranate jus.
Half chicken al mattoneGF
£23Pressed under brick, preserved lemon, rosemary jus.
Ember-roasted cauliflowerVG
£18Whole head, tahini, date syrup, dukkah.
Grains & greens
Freekeh & roasted squashV
£17Crispy sage, brown butter, shaved pecorino.
Heritage tomato panzanellaVG
£14Grilled sourdough, cucumber, red onion, sherry vinegar.
Chopped Greek saladV · GF
£13Barrel-aged feta, Kalamata olives, oregano, cold-pressed oil.
Sweet
Burnt Basque cheesecakeV
£10Olive oil, flaky salt, macerated figs.
Pistachio baklavaV
£9Orange-blossom ice cream, honey from our own hives.
Dark chocolate & olive oil mousseV · GF
£9Sea salt, amaretti crumb.
Hungry yet?
Friday and Saturday tables are usually gone by midweek — reserve yours before the hearth fills up.
Book a table