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A risograph print of a seared scallop in its shell on a bed of green pea purée, with pea shoots, on a teal plate
A risograph print of a bowl of roast beetroot wedges with crumbled goat's curd and walnuts, seen from above
A risograph print of a rack of lamb cutlets with rosemary, roast potatoes and a pool of gravy on a white plate
A risograph print of a slice of dark chocolate tart with cream and raspberries on a teal plate, a fork beside it

Salt & Ember · Thursday to Saturday

Five courses, cooked over fire

  1. Scallop, pea and mintseared in the shell over oak

  2. Beetroot, walnut and goat's curdroasted in the embers

  3. Sourdough and cultured butterfrom the wood oven

  4. Lamb, rosemary and crushed potatoesHerdwick lamb, rested by the fire

  5. Chocolate tart and raspberrieswith smoked cream

Tasting menu

$65 a person

Wine pairing

$45 a person

Most guests choose

$110 menu and wineFive glasses, chosen for each course by Nell, our sommelier.Book a table

Sittings at 6pm and 8.30pm. Tell us about any diet when you book; a vegetarian menu is always ready.

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