No. 47 · Autumn
A seasonal menu, written every Tuesday.
Wood-fire cooking from a small kitchen in Shoreditch. Twelve seats. Two sittings. No phones at the pass.
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What you get
Tonight's pass
Lamb · charcoal · plum. Cabbage · brown butter. Pear · noyau · cream.
Provenance
Sussex lamb, Brixham fish, Norfolk veg. Suppliers listed on every menu.
The bar
Low-intervention wine, a single martini, and a stout we brew with Anspach & Hobday.
The kind of place you describe to friends three weeks later, in detail.
Grace Dent, Restaurant Critic
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Ready when you are
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Reservations open every Sunday for the following week.