The hearth menu
45-day minimum dry-ageFarms within 150 miles
(001) À la carte
Cooked over fire
Our menu follows what the farms send us. All cuts are served with one sauce of your choice.
Tomahawk Ribeyefor two
Black Angus, 60-day dry-age, bone-marrow butter
Wagyu StriploinA5 Kagoshima
Binchotan seared, fresh wasabi, smoked salt
Bone-in FilletHereford
Cherry-wood smoke, green peppercorn jus
Smoked Short Rib14 hours
Oak smoke, burnt-end glaze, pickled shallot
Whole Turbotday-boat
Fish-cage grilled, brown butter, sea herbs
OystersCarlingford
Six oysters, mignonette, smoked chilli
Beef Tartarehand-cut
Cured yolk, capers, charred sourdough
Ember Beetrootcoal-roasted
Whipped feta, walnut, aged balsamic
Beef-fat Chipstriple-cooked
Rosemary salt, aioli
Charred Hispiover oak
Anchovy butter, crispy onions
Mac & Cheesesmoked
Three cheeses, bone-marrow crumb
Chocolate Fondant70% Valrhona
Salted caramel, crème fraîche
Tiramisuthe classic
Mascarpone, espresso, cocoa
Smoked Sundaecherry wood
Vanilla soft-serve, burnt honey
(002) Tasting menu
The hearth, in seven acts.
Chef Marco's seven-course journey through the fire. Available Tuesday to Thursday for the whole table.
- Oyster, smoked chilli, embers
- Coal-roasted beetroot, whey
- Beef tartare, cured yolk
- Turbot, brown butter, sea herbs
- 60-day ribeye, bone marrow
- Smoked cheese course
- Chocolate, burnt honey, cherry wood
