A selection from our current carte. Dishes, prices, and photography are placeholders — replace with your own.
Charred quail, burnt-onion ash, pomegranate, and a bitter-greens nest.
Red-wine braised short rib, smoked bone marrow, charcoal crumb.
Squid-ink risotto, ember-grilled scallop, lemon ash.
Smoked bourbon, blackberry, charred rosemary, a whisper of bitters.
Gin, rose petal, pink peppercorn, prosecco, served beneath a veil of smoke.
Aged rum, burnt orange, clove, a single drop of absinthe.
Bitter dark chocolate, black cherry, burnt-sugar shard.
Rosewater panna cotta, blood-orange, candied violet.
Ash-rolled cheese, black-fig compote, walnut, honeycomb.
The full menu reveals itself at the table. Book your evening now.