Stow

Chocolate crémeux with spiced date purée and fresh nutmeg

Smoked cream tart with rum-soaked plums

Brined-then-charred whole chicken, tableside carved, in buttery tarragon sauce

Ex-dairy cow ribeye, cooked over open fire, carved to share, served with roasted garlic

Whole monkfish on the bone, cooked over coal, carved tableside. Available in two sizes — price per size

Citrus-dressed seasonal vegetables

Crown prince squash slow roasted then finished over fire, skin blistered

Long ratte potatoes flame-roasted with garlic, topped with shavings of Corra Linn sheep's milk cheese

Tuscan-style borlotti beans with olive oil, salt and sage

Burnt milk loaf with burnt onion butter — signature snack

Overnight coal-smoked beets on whipped ricotta with smoked honey

Pork and fennel sausages, fire-cooked