Our menus
Cooked over fire, served by the season.
Every plate here has met the flame — slow-smoked, flash-charred or roasted in the embers of British oak and beech. What follows is roughly what you'll find on the pass tonight, though the board turns with the day's deliveries.
The menu changes with the seasons — and sometimes by the evening, as the deliveries land.
Snacks & small plates
To beginOysters over coals, ember butter & chive GF
Loch Fyne rock oysters, warmed just enough by the fire, smoked butter and lemon — each
Wood-oven flatbread, whipped cod's roe
Blistered sourdough flatbread, smoked cod's roe, burnt lemon and dill oil
Charred leek & oak-smoked cheddar croquettes V
Crisp potato and leek, Isle of Mull cheddar, wild garlic emulsion
Hot-smoked Shetland trout, pickled cucumber GF
Cured and smoked over beech, crème fraîche, dill and fermented cucumber
Ember-roast beetroot, hazelnut & curd V GF
Heritage beets baked in the coals, sheep's curd, toasted hazelnut, aged sherry
Bone-marrow & onion toast
Roast marrow over grilled sourdough, caramelised onion, parsley and caper
From the fire
MainsSmoked roots & grains VE
Ember-baked celeriac, spiced heritage grains, charred greens and a smoked-onion broth
Whole charred hispi cabbage, XO & sesame VE
Hispi grilled hard over the coals, mushroom XO, toasted sesame and crisp shallot
West-coast langoustine, garlic & chilli butter GF
Grilled over flame in the shell, brown-butter emulsion, charred lemon and sea herbs
Whole fire-roast sea bream, fennel & brown butter GF
Day-boat bream cooked on the bone, charred fennel, capers and burnt-lemon butter
Ember-glazed chop GF
Border-reared pork, charred over oak, burnt-apple ketchup and hispi cabbage from the coals
Dry-aged Highland ribeye, bone-marrow butter GF
300g ribeye aged 35 days, grilled over oak, watercress and triple-cooked chips
Coal-roast sirloin for two GF
35-day aged Border beef, dripping potatoes, charred leeks, bone-marrow butter
Sides
From the coalsDripping-roast potatoes, rosemary salt GF
Roasted in beef dripping until the edges shatter
Charred hispi, smoked-onion cream V GF
Sweet hispi cabbage blistered over the fire
Ember leeks, brown butter & almond V GF
Slow-charred in their skins, dressed at the pass
Triple-cooked chips, oak-smoked salt VE
Crisp outside, cloud inside
Charred-leaf salad, fermented-honey dressing VE GF
Bitter leaves from the coals, toasted seeds
Puddings
To finishFire-baked apple, oat crumble & whisky cream V
Orchard apple roasted in the embers, toasted oats, Speyside cream
Burnt-honey & oak custard tart V
Set custard scorched at the pass, smoked honey, crème fraîche
Dark chocolate & smoked-malt cremeux V GF
Bitter chocolate, smoked-barley ice cream, charred-cocoa crumb
Charred rhubarb & sweet cheese, ginger crumb V
Forced rhubarb caramelised over the coals, sweetened curd, stem ginger
A plate of Scottish cheeses, oatcakes & ember chutney V
Three from a changing board, quince, honeycomb and house oatcakes
To start
Before the roastSmoked celeriac & apple soup VE GF
Ember-roast celeriac, orchard apple, toasted hazelnut oil
Chicken-liver parfait, ember toast & quince
Smooth parfait, charred sourdough, spiced quince and pickled walnut
Hot-smoked trout, beetroot & horseradish GF
Shetland trout smoked over beech, ember-roast beets, horseradish cream
Wood-oven flatbread, whipped cod's roe
Blistered flatbread, smoked cod's roe, burnt lemon and dill — to share
The roasts
Served 12–7, all the trimmingsCoal-roast Border beef sirloin GF
35-day aged sirloin over oak, dripping potatoes, Yorkshire pudding, roast roots, greens and red-wine gravy
Slow-roast pork shoulder, crackling & burnt apple GF
Border pork cooked low over the coals, dripping potatoes, all the trimmings and cider gravy
Half fire-roast chicken, bread sauce GF
Free-range chicken roasted over flame, dripping potatoes, smoked bread sauce and pan gravy
Ember nut roast, mushroom & chestnut VE
Wood-roast nut and chestnut loaf, roast roots, greens, dripping-style potatoes and onion gravy
"The whole table" sharing roast, for four GF
A great board of coal-roast sirloin and pork shoulder, dripping potatoes, Yorkshires, roots, greens and gravy — served family-style
Extras & sides
For the middle of the tableExtra Yorkshire pudding V
Because one is never quite enough
Cauliflower cheese, oak-smoked cheddar V GF
Baked in the wood oven until bubbling
Pigs in blankets, ember-honey glaze GF
Chipolatas wrapped in smoked bacon, glazed over the fire
Charred-leaf salad, fermented-honey dressing VE GF
A sharp green note against the roast
Puddings
To finishSticky toffee & smoked-date pudding, salted cream V
A Sunday institution — warm sponge, burnt-sugar toffee, clotted cream
Fire-baked apple, oat crumble & whisky cream V
Orchard apple roasted in the embers, toasted oats, Speyside cream
Burnt-honey & oak custard tart V
Set custard scorched at the pass, smoked honey, crème fraîche
A plate of Scottish cheeses, oatcakes & ember chutney V
Three from a changing board, quince, honeycomb and house oatcakes
An evening guided by the fire and whatever arrived that morning. Seven courses that travel from snacks by the hearth through to something sweet and smoked — our kitchen at full stretch. The whole table dines together on the tasting menu.
The Ember Tasting Menu
Seven courses · £85 per guest · wine pairing +£55Snacks by the fire
A handful of small things straight off the coals — oyster, smoked cod's roe flatbread, charred-leek croquette
Hot-smoked Shetland trout
Cured and smoked over beech, fermented cucumber, sheep's-milk crème fraîche and dill oil
Whole ember-roast onion
A single onion roasted slow in the embers, aged-cheddar broth, brown butter and toasted barley
West-coast langoustine, over flame
Grilled in the shell, its own roasted-shell butter, charred leek and sea herbs
Coal-roast Border beef
35-day aged sirloin from the fire, bone-marrow, charred allium and red-wine reduction
Scottish cheese, ember chutney
A single farmhouse cheese at its best, house oatcake, quince and toasted seeds
Dark chocolate & smoked malt
Bitter chocolate, smoked-barley ice cream and charred-cocoa crumb to finish
The tasting menu is served to the whole table and runs until 9pm. We adapt it for most dietaries with a little notice — vegetarian and vegan menus are available alongside the original. Please tell us when you book.
Signature cocktails
From the barThe Smoked Old-Fashioned
Speyside whisky, ember-smoked under glass, burnt-orange and oak-aged bitters
Ember & Honey Sour
Charred-honey, lemon, malt whisky and a whisper of smoke
Oak Negroni
Edinburgh gin, Campari and vermouth, rested in a charred-oak cask
Charred-Rhubarb Spritz
Fire-roast rhubarb, dry vermouth, sparkling wine and grapefruit
Smoke & Birch (no alcohol)
Smoked birch, spiced apple, lemon and soda — all the flavour, none of the spirit
Wine by the glass
125ml / 175mlPét-Nat, Loire — sparkling VE
Low-intervention, cloudy and bone-dry, baked-apple and a fine bead — £8 / £11
Skin-contact Riesling, Pfalz — white
A few days on the skins, dried apricot, orange peel and grip — £7.50 / £10.50
Chenin Blanc, Swartland — white VE
Old-vine, lightly oaked, quince and a saline finish — £8 / £11
Gamay, Beaujolais — red VE
Whole-bunch, lightly chilled, red cherry and crushed stone — perfect with the fire — £8 / £11
Syrah, Northern Rhône — red
Peppery and dark, smoked-meat and violet — made for the coal-roast beef — £9.50 / £13
Tawny Port, 10-year — sweet
Walnut, fig and burnt caramel — for the cheese board — £7 / 75ml
By the bottle
A short selectionGrower Champagne, Blanc de Noirs
Family-grown, low-dosage, brioche and orchard fruit
Albariño, Rías Baixas VE
Atlantic-fresh, citrus and sea-spray — lovely with the langoustine
White Burgundy, Mâcon-Villages
Unoaked Chardonnay, white flowers and stone fruit
Etna Rosso, Sicily VE
Volcanic and savoury, wild herb and ash — a natural match for live fire
Rioja Reserva, Tempranillo
Cedar, leather and dark cherry from a fine old house
Northern Rhône Syrah, single vineyard
Smoke, pepper and violet — the desert-island red for the sirloin
Beer, cider & no/low
Scottish where we canEdinburgh pale ale, on tap
Local, hoppy and cold — pint
Helles lager, Highland brewery
Crisp and clean — pint
Scottish dry cider VE GF
Bittersweet apples, still and dry — 500ml
Alcohol-free lager
All the refreshment, none of the units — bottle
Soft & hot
To round things offHouse lemonade, smoked rosemary VE
Pressed in-house, just off the sweet
Scottish apple juice, pressed VE GF
Single-orchard, cloudy and cold
Coffee — espresso, flat white, filter
Edinburgh-roasted beans, however you take it
Loose-leaf teas & herbal infusions
A small box to choose from at the table
V vegetarian · VE vegan · GF gluten-free. We cook over live fire in a small kitchen that handles all fourteen major allergens, so we can't promise any dish is entirely free from traces — but please tell the team about any allergies or dietaries and we'll guide you through the menu and adapt where we can. A discretionary 10% service charge is added for parties of six or more; it goes to the team. Prices include VAT.
Hungry? Let's get you a table.
The board you've just read turns over with the seasons — book in and let the fire do the rest. Wednesday through Sunday, lunch and dinner, with a few counter seats always kept for walk-ins.