The Cinder & Grove Menu

Housemade ricotta cold-smoked over applewood, whipped with preserved lemon and thyme, served on sourdough toasted in the hearth. Topped with a thin slice of radish and chive oil.

Heritage beets roasted directly in the coals, whipped bone marrow, hazelnut crumb, preserved lemon.

Leeks blackened over the hearth until their layers caramelise, blended with crème fraîche and a small crown of ossetra caviar. Served with a warm brioche soldier.

Kumamoto oysters grilled briefly in their shells with a compound butter of smoked paprika, white wine and shallot. Three per order.

A mosaic of maitake, hen-of-the-woods and king oyster mushrooms roasted over oak, set in a light consommé gel. Served with sourdough toast and aged sherry vinegar.

21-day dry-aged Moulard duck breast over white oak and cherry wood for eight minutes. Aged Armagnac and wild blackberry reduction, celery root purée, charred radicchio.

A single trout from Lake Superior, stuffed with fennel fronds and lemon, roasted whole in the hearth. Finished with a brown butter vinaigrette and crispy capers.

A 14-oz bone-in ribeye from a single Angus source in Wisconsin, rested over the hearth's dying embers for a low, slow finish. Served with charred bone marrow butter and pickled shallots.

A whole head of cauliflower buried in the coals for forty-five minutes until the outer leaves char and the centre turns custard-soft. Served with almond cream, golden raisins and a light curry oil. (V)

72-hour braised Berkshire short rib finished over the hearth for caramelisation. Smoked marrow, celery root, horseradish gremolata, reduced braising jus.

Fingerlings roasted in duck fat over the hearth with rosemary, garlic and smoked salt.

Broccolini charred until tender, finished with a Caesar-style dressing of anchovy, lemon and Parmesan.

Sweet corn cold-smoked over cherrywood, tossed with lima beans, cherry tomatoes and a light herb vinaigrette.

Seasonal asparagus over the hearth grate, served with a 63°C egg and shaved pecorino.

Wildflower honey at the edge of caramelisation, set in a hand-pressed buckwheat shell. Finished tableside with a cedar smoke cloche.

Valrhona 72% chocolate mousse infused with black cardamom smoke, served with smoked almond praline and a thin sheet of tempered dark chocolate.

Bosc pears roasted over the hearth until jammy and caramelised, served warm alongside a Calvados-spiked ice cream and a shortbread crumb.

Three curated American artisan cheeses, served with house-made crackers, honeycomb and a seasonal fruit accompaniment. Ask your server for today's selection.

Bourbon infused with toasted oak staves, Demerara, smoked orange bitters, expressed orange peel. Served over a single large ice sphere.

Our list rotates weekly. Ask your server for the current selection of biodynamic, natural and low-intervention wines from small producers. Four to six options nightly.

A curated sequence of six pours selected to complement each course of the evening's tasting menu. Assembled by our sommelier.

A thoughtful sequence of house-pressed juices, shrubs and botanical infusions developed to pair with the tasting menu.