A hearth kitchen · seasonal & short

Everything here is cooked over one fire.

Amber Atlas is a twenty-eight seat dining room built around a single wood hearth. The menu changes when the market does, and it is always short enough to read in a minute.

Request a table Read this week's menu

Warm, low-lit restaurant dining room with timber tables and pendant lights above the pass

Wood-firedOne hearth, no gas range

Short menuNine dishes, rewritten weekly

Small roomTwenty-eight seats, one sitting

The kitchen

We cook what the fire is good at, and leave the rest alone.

The hearth runs from mid-afternoon, so by service the embers are steady and even. That single constraint shapes the whole menu: things that like smoke, things that like patience, and a handful of raw plates to cut through it.

Whole-ingredient buying. We take the animal or the crate, then write the menu backwards from what arrived.
Four sauces a week. Made each morning, finished to order, never held overnight.
Bread from the same oven. Baked in the falling heat after the last service.

A finished plate of grilled meat with charred vegetables being sent out during service — From the hearth, mid-service

Openers

Hearth bread & cultured butter 7

Baked in the cooling oven, served warm with butter churned in-house.

Charred leeks, hazelnut, sheep's curd 13

Cooked directly in the embers until sweet, then dressed cold.

Raw sea bream, green apple, dill oil 16

Sliced to order, the only plate on the menu that never sees heat.

Smoked potato, egg yolk, chive 11

Buried in ash for an hour, whipped smooth, finished with cured yolk.

From the hearth

Grilled turbot, brown butter, capers 34

On the bone, over low embers, basted until the skin lifts away.

Lamb shoulder, fermented chilli, mint 31

Five hours beside the fire, pulled at the table for two to share.

Ember-roast carrots, sesame, honey 15

Whole carrots with their tops turned into a green sesame sauce.

Hearth greens, garlic, aged vinegar 9

Whatever is best that week, wilted fast in the hottest corner.

The room

Close tables, open kitchen, everything in view.

A laid table with shared plates, linen napkins and glassware ready for service — Set for sharing

A plate of fresh green vegetables and herbs dressed simply on a pale ceramic dish — Greens, dressed late

The dining room at dusk with guests seated at wooden tables under warm lighting — The room at dusk

Service times

One sitting a night.

Wednesday — Thursday: 18:00 — 22:00
Friday — Saturday: 17:30 — 23:00
Sunday: 13:00 — 18:00
Monday — Tuesday: Kitchen closed

How seating works

Tables are yours for the evening — we only seat the room once, so there is no rush and no second turn. Requests open two weeks ahead.

Walk-ins

Eight stools face the hearth and are kept back for walk-ins each night. They go in order of arrival once service begins.

Larger groups

We seat up to eight at the long table. Mention the size of your party in the request and we will write back with what the kitchen can do.

Request a table

Tell us when, and we'll write back.

Every request is read by the same two people who run the floor. You'll get a reply confirming the table, or the nearest night we can offer.

Guests sharing plates and conversation around a candlelit restaurant table