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The menu

Cooked over oak

Everything that can go near the fire does. Steaks are cut to order and weighed raw; ask what came out of the ageing room this morning.

Served Tuesday to Sunday · bar menu all day

Signature dishes

  • A sliced bone-in ribeye, pink inside with a dark crust and flakes of salt, on a scorched oak board beside a roasted marrow bone with butter

    From the hearth

    Bone-in ribeye

    Thirty-five days on the bone, ten minutes over oak

    £58600 g on the bone

  • A smoked beef short rib with a black peppery crust and a pink smoke ring, one slice cut, on butcher paper with pickled red onions

    From the hearth

    Smoked short rib

    Eleven hours over oak and a black pepper bark

    £32500 g on the bone

  • Slices of medium-rare hanger steak in a cast-iron dish with green chimichurri spooned over and charred spring onions

    From the hearth

    Hanger steak

    The butcher's cut, with chimichurri

    £26250 g

  • A whole roasted cauliflower blackened in places, on a pool of tahini with pomegranate seeds, herbs and red chilli oil

    Not steak

    Whole ember cauliflower

    Roasted in the embers, finished on tahini

    £19

  • Vegetarian
  • Vegan
  • Gluten free
  • Contains nuts

To start

  • Ember-roasted bone marrow£11

    Parsley and caper salad, grilled sourdough.

  • Beef tartare£14

    Hand-cut aged rump, smoked egg yolk, shallot, pickled walnut.n

  • Grilled leeks£10

    Romesco, toasted hazelnuts, aged sheep's cheese.vgfn

  • Oysters over the coals£13

    Three, with smoked butter and lemon.gf

From the hearth

Native-breed beef from Low Cleave Farm, aged on the bone, cooked over oak and rested.

  • Bone-in ribeye600 g£58

    35 days. The richest cut, with a ribbon of fat that melts into it.gf

  • Sirloin300 g£34

    35 days. Firm, beefy, a cap of crisp fat.gf

  • Fillet220 g£42

    28 days. Lean and tender.gf

  • Hanger steak250 g£26

    Chimichurri, charred spring onions. The butcher's cut.gf

  • Smoked short rib500 g£32

    Eleven hours over oak, black pepper bark, pickled red onions.gf

To share

For two or three. Carved at the table.

  • Côte de boeuf1.1 kg£110

    45 days, with two sauces and bone marrow butter.gf

  • Porterhouse1 kg£96

    Sirloin and fillet on the bone, for the undecided.gf

Not steak

  • Whole ember cauliflower£19

    Tahini, pomegranate, chilli oil, green herbs.vggf

  • Hake over the coals£27

    Brown butter, capers, burnt lemon.gf

  • Half a chicken£22

    Brined, spatchcocked, oak-roasted, with its own juices.gf

Sides and sauces

Sauces £3.5 each: peppercorn, béarnaise, chimichurri, bone marrow gravy.

  • Beef-dripping chips£6

    Triple-cooked.gf

  • Hearth-baked potato£7

    Smoked butter, chives, crème fraîche.vgf

  • Creamed spinach£6

    Nutmeg, aged Parmesan.vgf

  • Charred hispi cabbage£7

    Miso butter, crispy shallots.v

  • Green salad£5

    Soft leaves, mustard dressing.vggf

Desserts

  • Burnt Basque cheesecake£9

    Poached rhubarb.vgf

  • Smoked chocolate pot£9

    Salted caramel, shortbread.v

  • Ember-baked pear£8

    Oat crumble, coconut ice cream.vg

Wine

125 ml glass / bottle. The full list of 140 bins is at the table.

  • Malbec, Valle de Uco£9 / £38

    Dark plum and violets. Made for the ribeye.

  • Syrah, Northern Rhône£12 / £52

    Pepper, smoke and olives.

  • Rioja Reserva£11 / £46

    Ten years old, soft and savoury.

  • Chablis£10 / £42

    For the oysters and the hake.

Cocktails

  • Oak Old Fashioned£13

    Bourbon, smoked demerara, orange bitters, under a cloche of oak smoke.

  • Ember Negroni£12

    Gin, Campari, vermouth rested on charred oak staves.

  • Burnt Lemon Highball£11

    Whisky, grilled lemon cordial, soda.

  • Garden Spritz£7

    Alcohol-free: verjus, rosemary, tonic.vg

How would you like it?

We pull every steak a few degrees early: it keeps cooking as it rests. These are the temperatures it reaches at the table.

  1. Blue46 °C

    Seared outside, cool and deep red inside.

  2. Rare50 °C

    Warm red centre.

  3. Medium-rare54 °C

    Warm pink-red. How we cook it unless you say.

  4. Medium60 °C

    Pink all through, firmer.

  5. Medium-well65 °C

    A blush of pink.

  6. Well done70 °C

    Cooked through, still juicy if it rests.

Our kitchen handles all 14 major allergens and everything shares one fire, so we can't promise any dish is free of traces. Tell us about allergies when you book and ask your server for the allergen list.

Ash & Oak

Ask the host

The menu, tables, allergies and getting here

Good evening! Ask me about the menu, booking a table, private dining or how to find us.

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