Ember — A tasting menu in nine acts

Oyster, smoke & apple

Raw, briny, kissed by the embers — and a sharp green apple snow to wake you up.

Champagne, Blanc de Blancs

Bread & cultured butter

Two-day sourdough from the wood oven, butter we churned this morning.

III

Beetroot, charred & raw

Roasted in the coals for six hours, then sliced thin against its raw self.

Jura, Savagnin

Hand-dived scallop

Barely seared, brown butter, a whisper of seaweed.

Aged duck, two ways

The breast over flame; the leg, slow and dark. Cherry and black pepper.

Burgundy, Pinot Noir

Cheese from the cart

Chosen for you, at the table, by someone who cares far too much.

VII

Fire & honey

Burnt honey ice cream, toasted milk, the last warmth of the night.

Tokaji, late harvest

A meal in nine acts.