The menu

Six courses

1. 1

   Bread from the embers

   The first heat, around 19:00

   A sourdough loaf baked at the edge of the hearth while the fire is still high. Served warm with cultured butter and sea salt.

   Vegetarian. Already vegetarian. Ask for olive oil instead of butter.

   Contains gluten and milk.

2. 2

   Raw tuna

   No fire at all

   Tuna from the morning market, sliced thin and laid out by hand, with avocado, green chilli and toasted black sesame.

   Vegetarian version. Salt-cured beetroot with the same avocado, chilli and sesame.

   Contains fish and sesame.

3. 3

   Charred artichoke

   Buried in the coals

   Artichokes left in the coals until the outer leaves are black and the heart is soft, served with roasted garlic, charred lemon and young herbs.

   Vegetarian. Already vegetarian.

   Contains no declared allergens.

4. 4

   Hake and clams

   Over the hottest part of the fire

   Hake cooked over high heat, with clams opened in white wine, garlic and coriander.

   Vegetarian version. Grilled oyster mushrooms in the same garlic and coriander broth.

   Contains fish, molluscs and sulphites.

5. 5

   Blackened in the ash

   In the ash, as the fire settles

   Baked in the ash of the hearth until the outside is black. Served on garlic cream with toasted bread crumbs and sea salt.

   Vegetarian. Already vegetarian.

   Contains milk and gluten.

6. 6

   Figs and burnt honey

   The last embers of the night

   Fresh figs on a brass tray. Set sheep’s milk and honey taken almost to burning over the last embers are added at the table.

   Vegetarian. Already vegetarian.

   Contains milk.

All dishes, prices and allergen details on this page are samples for a fictional restaurant.