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From the hearth

• Ember-roasted carrots — rye-bread crumble, cultured butter
• Whole grilled trout — lemon, charred scallion
• Oak-fired sirloin — coal-roasted onion, bone-marrow butter
• The hearth loaf — cultured butter, smoked salt. Baked to order; ask early.

At the bar

Poured straight through both sets — a short list, changed as often as the board.

• Natural wine — six by the glass, thirty by the bottle
• Low-proof cocktails — built for a long night, not a short one
• Rye, neat — the house pour, and the reason for half the name

To finish

• Burnt-honey custard
• Warm olive-oil cake — smoked salt, crème fraîche