Cedar & Flint — Table Menu

01 / Six

To Begin

Small plates that come out as they are ready, usually within a few minutes of ordering.

Flame bread, cultured butter v

6.00

Pulled from the oven to order, blistered and brushed with cedar-smoked butter and flaked salt.

Ember leeks, hazelnut cream v · n

9.50

Buried in the coals until the outer leaves char, then peeled and dressed with toasted hazelnut and lemon thyme.

Smoked trout, pickled fennel gf

11.00

Cured for a day, cold-smoked over applewood, served with fennel pickled in cider vinegar and dill oil.

Charred flatbread, whipped feta v · s

10.00

Sesame-rolled dough straight off the stone, with sheep’s feta, honey and cracked black pepper.

Beef tartare, burnt onion gf

13.50

Hand-cut rump, smoked egg yolk, onion ash and capers. Served cool with crisp potato shards.

02 / Six

From the Hearth

Cooked over open oak and vine. The larger cuts take time — we will tell you how long when you order.

Oak-grilled chicken, bread sauce

21.00

Half a free-range bird brined overnight, grilled hard over oak and rested in its own dripping.

Flint-seared sirloin, bone marrow gf

32.00

Dry-aged thirty-five days, cooked over the coal bed and finished with marrow butter and watercress.

Whole plaice, brown butter gf

26.50

Grilled on the bone in a fish cage, lifted at the table with brown butter, lemon and parsley.

Smoked lamb shoulder, mint oil gf

29.00

Six hours in the smoker until it pulls with a spoon. Mint oil, charred lemon and pan juices.

Hearth-roast celeriac, green sauce vg · gf

18.50

A whole root salt-baked then roasted in the embers, sliced thick over herb and caper sauce.

Coal-baked onion, aged cheddar v · gf

16.00

Sweet white onion cooked whole in the ash, opened and filled with cheddar and cider cream.

03 / Six

Fields & Grains

Cooler plates built to sit beside the hearth courses. Enough for one as a light meal.

Grilled chicory, blood orange vg · gf

9.00

Bitter leaves seared cut-side down, dressed with blood orange, olive oil and toasted coriander.

Smoked barley, wild mushroom v

12.50

Pearl barley cooked in mushroom stock with smoked butter, finished with chives and hard cheese.

Tomatoes on toast, basil oil vg

10.50

Late-season tomatoes salted for an hour, piled onto grilled sourdough with basil oil and sea salt.

Ash-roast beetroot, walnut vg · gf · n

9.50

Roasted in ash until dense and sweet, with walnut dressing, dill and a little horseradish.

04 / Six

Alongside

One or two between two people is plenty. All of them are cooked in the same oven as the mains.

Dripping potatoes, rosemary gf

6.50

Crushed and roasted in beef dripping with rosemary salt. Ask for them in olive oil instead.

Charred greens, chilli butter v · gf

6.00

Whatever is best that week — usually hispi or cavolo nero — grilled and finished with chilli butter.

Smoked carrots, honey v · gf

6.00

Young carrots smoked whole, glazed with honey and cumin, scattered with their own tops.

Leaf salad, cider dressing vg · gf

5.50

Soft and bitter leaves with a sharp cider vinegar dressing. The plate to order with the lamb.

05 / Six

To Finish

Four sweet things. The tart and the custard are both made in the morning and run out some evenings.

Burnt honey custard v · gf

8.00

Set loose and cold, with a dark honey caramel poured over at the pass.

Grilled plum tart, brown sugar v

9.00

Plums caramelised on the grill, baked into rough puff pastry and served warm with cream.

Smoked chocolate pot v · gf

8.50

Dark chocolate melted over smoke, set with cream and finished with olive oil and salt.

Cheese, oat crackers, quince v

12.00

Three cheeses kept at room temperature, with quince paste and oat crackers baked here.

06 / Six

Pours

Coffee is ground to order and takes a few minutes. The full wine list is on the card at your table.

House soda, rosemary & lemon vg

4.50

Made in-house each morning, lightly sweetened and poured long over ice.

Smoked apple & ginger vg

5.00

Pressed apple warmed over the embers with fresh ginger. Served hot or cold.

Filter coffee, single origin

4.00

Roasted locally, changed every few weeks. Brewed by the cup; oat or whole milk alongside.

Loose leaf tea, pot for one

3.50

Breakfast, mint or roasted barley. The pot holds two cups and we will top it up.

Red or white, by the glass

7.50

Two of each open most nights, chosen to sit with smoke. Your server will say what is pouring.

Markers used above

Dietary & allergen key

vVegetarian as written.
vgVegan as written, no substitution needed.
gfMade without gluten-containing ingredients.
nContains nuts.
sContains sesame.

Our grill, smoker and bread oven share one room, so we cannot promise any plate is free of traces. Tell your server what you need to avoid and they will go through each dish with the kitchen before you order.

Before you order

Good to know

Timings. Small plates arrive first. Sirloin and lamb take twenty to forty minutes, so the table eats in waves rather than all at once.
Bread. Flame bread is baked in batches through the evening. If the oven is full there may be a short wait.
Swaps. Dripping potatoes can be cooked in olive oil, and most sides can be made vegan. Just ask.
Water. Still and sparkling are on the house, poured as often as you like.
Larger tables. Groups of six and over eat from a set selection of the same menu so the hearth can keep pace.
Weekly changes. Produce arrives on Tuesday, so a dish or two shifts each week and prices follow the market.