Season IV
The menu
Written each week around what the roast and the oven are doing. Prices in pounds, service included.
Coffee & Pours
Honey Flat White
double, wildflower honey
Golden Hour Pour
single origin, slow drip
Ash-Roasted Espresso
house blend, two shots
Cardamom Cold Brew
18hr steep, orange peel
From the Oven
Cardamom Bun
baked at dawn, still warm
Ember Sourdough
48hr ferment, cultured butter
Oven-Baked Pear
wildflower honey, fresh thyme
Olive Oil Cake
burnt orange, crème fraîche
Evening Plates
Seared Duck Breast
charred plum, toasted grain
Wood-Oven Squash
sage brown butter, hazelnut
Line-Caught Bream
fennel, preserved lemon
Fig & Honey Tart
burnt crème, candied walnuts