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The menu

Cooked tonight, gone tomorrow

Our à la carte changes with the market — what follows is this week's. The signatures never leave; everything else follows the seasons.

Saffron & Tomato Broth

£11

Clear consommé, confit tomatoes, basil oil, grilled sourdough crisp.

Vegetarian

Hand-Dived Scallops

£17

Seared scallops, cauliflower velouté, curry leaf, golden raisin.

Guest favourite

Burrata & Ember Peppers

£13

Creamy burrata, fire-blistered peppers, saffron honey, grilled focaccia.

Vegetarian

Cured Sea Trout

£15

House-cured trout, pickled fennel, rye crisp, dill crème fraîche.

Charred Leeks, Romesco

£12

Whole leeks off the coals, almond romesco, sherry caramel, chive oil.

Vegan

Chicken Liver Parfait

£13

Silky parfait, saffron & apricot chutney, toasted brioche.

Saffron Risotto

£24

Carnaroli rice, aged parmesan, brown butter, a whole pinch of Persian saffron per plate.

House signatureVegetarian

Ember Salmon

£29

Crisp-skinned salmon off the coals, charred asparagus, herb oil, saffron beurre blanc.

Dry-Aged Ribeye

£38

35-day aged ribeye for one, bone-marrow butter, ember onions, red wine jus. Add truffle fries £6.

Slow Duck Leg

£27

Confit duck, spiced lentils, charred orange, saffron & honey glaze.

Wild Mushroom Agnolotti

£23

Hand-folded pasta, roasted mushrooms, chestnut, sage butter, aged pecorino.

Vegetarian

Whole Grilled Sea Bream

£34

For the table — fennel salad, green olive & lemon salsa, saffron aioli.

To share

Midnight Chocolate

£13

70% single-origin chocolate, cocoa-nib crumble, olive oil, smoked salt, warm ganache poured tableside.

House signature

Saffron Panna Cotta

£11

Golden panna cotta, poached pear, honeycomb, bee pollen.

Burnt Basque Cheesecake

£12

Caramelised top, molten middle, macerated plums, bay leaf cream.

Quince & Almond Tart

£11

Frangipane, saffron-poached quince, brown butter ice cream.

Vegan option

Cheese, Done Properly

£16

Four British farmhouse cheeses, quince paste, walnut bread, truffle honey.

To share

Affogato & Biscotti

£8

Vanilla gelato drowned in double espresso, house almond biscotti.

The Saffron Old Fashioned

£15

Bourbon, saffron syrup, orange oils, a wisp of applewood smoke — our bar's calling card.

House pour

Ember Martini

£14

Gin, dry vermouth, charred lemon, olive brine mist.

Golden Hour Spritz

£12

Prosecco, saffron & peach cordial, soda, thyme. Zero-proof version £8.

Low & no

Natural Wines by the Glass

£9–16

A rotating list of low-intervention pours — ask the team what's open and interesting tonight.

Craft Beers & Cider

£6–8

Two local taps and a short bottled list, chosen to sit happily next to spice.

Saffron & Honey Iced Tea

£6

Cold-brew black tea, saffron, honey, lemon — golden, cold, quietly addictive.

Alcohol-free

The Chef's Counter — nine courses, six seats

Sit at the marble counter in front of the kitchen and let Chef Amara cook the menu she wishes existed. Nine courses built around the day's best produce, saffron running quietly through all of them.

£95 per guest · optional wine pairing £55 · vegetarian counter menu always available. One sitting nightly at 7:00 pm — reserve the counter.

I.

Saffron broth, confit tomato, basil — the welcome.

II – IV.

Cured trout · scallops off the coals · charred leeks with romesco.

V – VII.

The risotto · ember salmon or dry-aged ribeye · a pause of cheese.

VIII – IX.

Saffron panna cotta, then Midnight Chocolate to finish.

Allergies & dietary needs: tell us when you book and the kitchen will plan around you — the full menu can be made vegetarian, and most dishes adapt to gluten-free. A discretionary 12.5% service charge is shared with the whole team.

Hungry? Good.

Book ahead for weekends and the chef's counter — or try your luck at the bar, where we keep a few seats for walk-ins.

Reserve a table