A neighbourhood room with one big oven, a short menu that changes with the market, and a wine list that leans natural. Walk-ins welcome at the bar.
Everything passes through the fire at some point. Plates are built to share, so order a few and keep going.
Sourdough from the morning bake, smoked sea salt
Olive oil, flaky salt, lemon
Hazelnut romesco, soft egg yolk, chives
Whipped goat cheese, orange, toasted seeds
Chilli, garlic, parsley, burnt lime
Grilled stone fruit, basil oil, black pepper
Salsa verde, crisp potatoes, pan juices
Charred lemon, fennel, brown butter capers
Cooked over embers, bone marrow butter, watercress
Slow-cooked eight hours, flatbreads, yogurt, pickles
Tahini, pomegranate, dukkah, herbs
Smoked tomato, chilli, aged pecorino
Baked in the oven's last heat, sour cherries
Honey, thyme, vanilla mascarpone
Salted caramel, smoked salt, crème fraîche
Vanilla ice cream, double espresso, amaretti
Low light, wooden tables and a bar that faces the oven. Book a table or take a stool and watch the kitchen work.
The oven goes on at noon. Kitchen takes last orders 30 minutes before close.
A long oak table for up to 18 guests, downstairs beside the wine racks. Our chef builds a set menu around your group, from the bread to the last coffee.
We take bookings up to 60 days ahead. Groups of 7 or more go to the Cellar Room team, who'll reply within a day.
Running late? Call us on (555) 014 2290 and we'll hold your table for 15 minutes.