Cendre — Cooked over fire, served in shadow

The philosophy

We cook the way it was cooked first — over live fire, and with almost nothing else.

Twelve courses. Thirty guests. One evening that unfolds at the pace of the embers.

The tasting

Twelve movements, told in fire

The menu changes with the season and the day’s fire. This is tonight.

I

Oyster, cucumber, elderflower

Raw, cold, and bright — the first breath before the fire.

Champagne, Blanc de Blancs

II

Cured mackerel, gooseberry, dill

Lightly smoked over birch, dressed in its own oil.

Riesling, Mosel

III

Hand-dived scallop, brown butter, hazelnut

Seared on the coals for the length of a breath.

Chablis, 1er Cru

IV

Heritage beetroot, aged curd, walnut

Roasted whole in embers overnight, then peeled by hand.

Pinot Noir, Sancerre

V

Cendre bread, smoked marrow butter

Our sourdough, ash-crusted, torn at the table.

—

VI

Wild turbot, mussel, sea herbs

Grilled on the bone, basted in fireside broth.

Meursault

VII

Aged duck, cherry, burnt onion

Thirty days dry-aged, cooked pink over vine cuttings.

Barolo

VIII

Venison, celeriac, juniper, fire

The heart of the meal — smoke, iron, and pine.

Syrah, Northern Rhône

IX

Blue cheese, pear, oat

A pause — sharp, sweet, and slow.

Sauternes

X

Sorrel granita, buttermilk

Cold and green, to clear the smoke.

—

XI

Burnt honey, quince, brown sugar

Caramelised at the edge of the coals.

Tokaji

XII

Chocolate, ash, malt

The last ember — dark, bitter, and warm.

Aged Tawny Port

The kitchen

No gas. No shortcuts. Only flame.

Everything at Cendre is cooked over a single wood-fired hearth — the same fire that warms the room. We burn oak, vine and birch, and let the smoke season the food as much as any hand.

The counter seats thirty. There is one seating a night, so that the fire, and the evening, can take their time.

Chef & FounderEst. over open flame

From the hearth

An evening, in glimpses

Turbot, on the bone

The fourth movement

Sorrel & smoke

The room, before service

Aged, over vine cuttings

Burnt honey & quince

Twelve movements, one evening

Reservations

Join us at the fire.

A single seating each evening, Tuesday through Saturday. Tables are released 60 days in advance and go quickly — we suggest the earlier date.

Dinner · one seating7:00 pm

Tuesday – SaturdayClosed Sun & Mon

The counterThirty seats

Where14 Ember Lane, London

Cooked over fire,served in shadow.