Ember & Oak

Appetizers

Ember-charred leek, brown butter emulsion, sea buckthorn.

Smoked goat curd, wildflower honey, toasted hazelnut crumble.

Bone marrow aioli, cured egg yolk, oak-smoked salt, sourdough.

Wild pine needle oil, truffle dashi, fermented garlic.

Goat curd, burnt honey

45-day dry-aged, wood-fired oak, burnt onion purée, red wine jus.

Grilled over cherry wood, white asparagus, lemon verbena foam.

Smoked plum, crackling, parsnip velvet, mountain herbs.

Truffle emulsion, roasted sunflower seeds, herb oil.

Smoke 70% cacao, smoked sea salt, toasted oak gelato, espresso foam.

Smoke 70% cacao, Caramel, cultured cream, mint.