The menu.

House-fermented 72-hour dough, served warm from the hearth with cultured ember-salted butter and lardo.

Six, fire-roasted over open flame with ramps, fermented chilli butter, and charcoal breadcrumb.

Prime tenderloin, cold-smoked and sliced thin. Pickled mustard seeds, crispy capers, oak-leaf oil.

Spanish octopus, braised then charred over oak. House chorizo, saffron emulsion, crispy kale.

500g pasture-raised, aged 45 days. Finished over white oak. Smoked bone marrow jus.

Honey-lacquered breast, confit leg, charred plum purée. A whisper of cedar smoke.

Roasted in a salt and herb crust over the hearth. Filleted tableside, charred lemon, salsa verde.

12 hours over white oak. Smoked gouda polenta, red wine and cocoa reduction.

Beef tallow, rosemary, smoked sea salt.

Grilled over high heat. Cured egg yolk shave, lemon zest.

Tri-colour, roasted in the embers. Wildflower honey glaze, whipped labneh, toasted pistachios.

Seasonal forest mushrooms, wood-fired skillet, garlic confit, thyme, sherry.

Wood-oven caramelised. Smoked cherry compote.

72% dark chocolate, hickory smoke, toasted hazelnuts, sea salt caramel.

Applewood cold-smoked. Charcoal-dusted cocoa.

Meringue, coal-roasted berries, vanilla smoky cream, toasted marshmallow peaks.

Mezcal, smoked wildflower honey, activated charcoal salt rim, ember-flamed orange peel. Our signature.

Aged in-house, 30 days in oak. Local gin, Campari, sweet vermouth.

Minimal-intervention wines from small Australian and European producers. Rotating weekly. Ask your server.

House lacto-fermented wild berry shrub, yuzu, fresh herb, sparkling water. Non-alcoholic.