( a tasting menu — nine tables, one seating )
Cooking led by fire and the morning market.
( the menu — july )
The tastings
day-boat fish, shore herbs, first stone fruit
the full kitchen: fire, ferment, hearth breads
served by the chefs, one pour included
open every tasting, changes daily
Pairings & cellar
six pours, old world leaning
library bottles, small growers
ferments, infusions, pressed fruit
changes with the cellar
one bottle per table, nothing on our list
( the chef — nº 01 )
The menu changes every day. When does it actually get written?
Between seven and nine, at the loading door. The farms and the day-boat arrive, we taste, and whatever is honest that morning goes on the board. The menu is a record of the delivery, not a plan we impose on it.
Sixteen courses sounds like theatre. Is it?
It is sixteen small, quiet arguments for one season. No dry ice, no tweezers for their own sake. If a course cannot survive being described in one plain sentence, it does not go out.
“The menu is a record of the delivery, not a plan we impose on it.”
Why only nine tables?
Because the fire has one pace and I refuse to add a second pass. Nine tables means every plate is finished by the same four hands and I can stand behind every one of them — literally, most nights.
What should a first-time guest know?
Come hungry, give us three hours, and tell us everything about your allergies and nothing about your expectations. The best table is the one facing the kitchen — you will see every plate you eat being made.
( how a plate happens )
01 / 03
( origin )
It starts six miles from the door
Eleven partner farms, one day-boat fisherman and a forager who walks the same stretch of coast every dawn. What shows up before seven dictates the menu — never the other way around.
( craft )
Time does half the cooking
Vegetables go straight into the ferment room, whole animals are broken down within the hour, and the hearth breads prove while the city sleeps. Nothing in this kitchen arrives ready-made.
( plate )
One seating, paced by the fire
Sixteen courses over three hours, every plate finished four metres from your table. When a course runs out, it runs out — tomorrow the coast will send something else.
( from the pass, this week )
( the room )
Small on purpose
one seating a night, Tue – Sat
on the full Harvest tasting
named partners within forty miles
give the evening the time it needs
( guest notes, verbatim )
“The kind of meal you plan a trip around. Every course had a point of view, and watching the pass while you eat is theatre without the pretension.”
“We booked for our anniversary and stayed until they stacked the chairs. The Harvest tasting with the reserve pairing is worth every cent of the $430 for two — and I say that as someone who flinched at the price first.”
“Chef Voss came to the table twice to explain the ferments. Nine tables means you are never rushed and never forgotten.”
“Hard to get a Saturday seat — book the day the calendar opens. The bread course alone justifies the effort.”
( before you come )
Yes — tell us when you book, not when you sit down. The menu is written daily, so with 48 hours’ notice the kitchen can rebuild almost any course around allergies, and a full vegetable tasting is always available.
Anything else? Call us between 10:00 and 16:00 — a human picks up.
( reservations )
One seating a night, Tuesday through Saturday. Three hours, sixteen courses, nine tables.
( parties of 7+ — ask about the chef's counter buyout · +1 503 555 0184 )