Thyme & Lumen — Table Menu

How service works

Before you order

Three things the room would otherwise have to tell you.

Bread comes out in batches

Sourdough is baked through the evening rather than all at once. Ask for the next loaf out of the oven and it will land warm.
The fish is whatever landed

Today’s market fish is written on the board by the pass. It is sold whole for two people and finished on the coals with fennel.
Two dishes need time

The whole fish and the brick chicken take about 25 minutes from the moment they go on. Everything else arrives as it is ready.

To begin

Small plates

Built for the middle of the table; two or three per person.

Olives & warm sourdough9

Cultured butter, thyme salt, cracked green olives.

V
Charred leek & hazelnut14

Smoked butter, thyme oil, toasted crumb over leeks cooked in the embers.

VN
Wood-roast carrots13

Whipped feta, honey from the hills, caraway and carrot-top oil.

VGF
Cured trout on rye16

Dill cream, pickled cucumber, lemon zest on dark toasted rye.
Beef tartare, coal-toasted brioche18

Capers, mustard seed, egg yolk, a little horseradish. Served raw.

Over fire

From the coals

One grill, one fuel: hardwood burnt down twice a day.

Coal-roast cauliflower26

Whole head in green harissa with almond, mint and burnt lemon.

VEGFN
Half chicken under a brick32

Pressed flat, garlic and lemon thyme, finished in its own drippings.

GF
Allow 25 minutes
Pork belly & cider apples34

Slow-cooked then crisped over the fire, mustard greens, crackling.
Dry-aged sirloin44

Aged four weeks in-house, thyme salt, charred onion, bone jus.

GF
Whole market fish, for two62

Today’s catch with fennel, preserved lemon and brown butter. Filleted at the table.

GF
Allow 25 minutes

Alongside

Greens & grains

Sized to share with one dish from the coals.

Coal-baked potatoes10

Buried in the embers, split and dressed with rosemary salt.

VGF
Bitter leaves, sherry vinaigrette11

Chicory, radicchio and herbs, sharp enough to cut through the fat.

VEGF
Grilled greens, chilli & garlic11

Whatever is best this week, blistered and finished with olive oil.

VEGF
Barley, herbs & preserved lemon12

Warm grain salad with parsley, dill and toasted seeds.

VE

To finish

Sweet

Four things, all made in the same kitchen each morning.

Burnt honey custard12

Set soft, with thyme shortbread for dipping.

V
Pear poached in bay13

Served just warm with brown sugar cream.

VGF
Dark chocolate & olive oil tart14

Thin, bitter, finished with sea salt.

V
Cheese, three ways18

A hard, a soft and a blue with quince and seeded crackers.

V

By the glass

Pours

Low-intervention bottles chosen to sit next to smoke.

Prices shown as glass / bottle

Coastal Chenin Blanc14 / 62

Dry and saline, good with the trout and the carrots.
Skin-contact Pinot Gris15 / 68

Ten days on skins; apricot and a firm, tannic finish.
Chilled Gamay16 / 72

Light red, served cold. The house answer to the chicken.
Old-vine Grenache17 / 78

Warm and dusty, built for the sirloin.
Blanc de Blancs, sparkling18 / 84

Bottle-fermented, bone dry, poured to start the evening.

Nothing stronger

Low & no

Made with the same care as the wine list.

House kombucha, thyme & grapefruit8

Brewed in the cellar and poured over ice.

VEGF
Garden & tonic12

Distilled non-alcoholic botanicals, cucumber, plenty of ice.

VEGF
Smoked oolong, iced7

Brewed long, unsweetened, served in a carafe.

VEGF
Filter coffee or espresso5

Single origin, roasted a few streets away.

VEGF

Reading the menu

Dietary key

Markers describe the dish as written, before any changes.

V: Vegetarian as listed.
VE: Vegan as listed, with no dairy, egg or honey.
GF: Made without gluten-containing ingredients. The kitchen is small and bread is baked in it, so we cannot promise a gluten-free room.
N: Contains nuts.

Several dishes can be adjusted — please tell your server about any allergy or intolerance before you order, and the kitchen will tell you honestly what is possible tonight.