ACT I — THE FIRE IS LIT AT FOUR

DINNER IS A ROOM, NOT A MENU.

A destination dining room built around one open fire.
Doors at 19:00. The last table is seated at 21:30.

19:52 — the pan catches

20:04 — the room turns to candlelight

20:11 — the first plate lands

A dark private dining room — one long table under a brass and candle chandelier

ACT II — THE ROOM

TWELVE TABLES.
STONE FLOOR.
NO MUSIC.

One long room below street level. Brass over the pass, linen worn soft, candles relit between courses. Conversation is the soundtrack; the fire keeps time.

A chef throwing a pan of flame in a blacked-out kitchen

ACT III — THE CRAFT

COOKED
BY EAR.

OAK & VINE CUTTINGS04:00 PM
EMBERS RAKED06:30 PM
FIRST SERVICE07:00 PM
WHEN THE FAT STOPS SINGINGDONE

A plated langoustine dish and a glass of white wine in near darkness

ACT IV — THE SEASON, THREE MOVEMENTS

01COLD & RAW

oyster / cold smoke — raw beef / fig leaf — pressed tomato

02OVER EMBERS

langoustine / vine fire — aged duck / burnt honey — hearth bread

03SMOKE & SUGAR

chocolate / bay smoke — ember quince — black caramel, to end

The carte turns with the market. This is its shape, not its contents.

Bottles resting in a stone wine cellar, lit by one lamp

ACT V — BELOW THE ROOM

THE CELLAR ROOM.
TEN GUESTS. ONE KEY.

A vaulted stone room under the dining floor. Your own fire, your own pace, a menu written for the table and burned with the last course.

Wine poured into a glass against a dark room

ACT VI — THE DOOR

THE ROOM IS
WAITING.

REQUEST A TABLE INQUIRE — CELLAR ROOM

DINNER ONLY · WED—SUN · ANSWERED WITHIN A DAY

DINNER IS A ROOM, NOT A MENU.

TWELVE TABLES.STONE FLOOR.NO MUSIC.

COOKEDBY EAR.