Updated weekly · Late Harvest
What we're pouring and plating this week.
The list shifts as the orchard does. What follows is honest to today — picked, pressed, kneaded and braised inside the last seven days. Prices in euros, VAT included.
From the Hearth
Mornings, slow lunches, and the kind of plate that asks for cider.
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Wood-Fired SourdoughSmoked butter, orchard honey, sea salt9
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Cider-Braised Pork ShoulderStone-ground polenta, charred apple, mustard greens28
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Roasted Squash & Hazelnut SaladBitter greens, brown butter vinaigrette, aged chèvre17
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Hearth TroutLemon thyme, brown butter, riverbed potatoes26
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Wild Mushroom TartChanterelles, smoked cream, rye crust22
From the Press House
Five-pour flight available · 18 per guest
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Ahvenisto KeeveSlow, honeyed, méthode ancestrale · 202412
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Kingston Black Single-OrchardTannic, dry, oak-aged · 202314
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Valkeakoski WildBright, lightly funky, native yeast · 202411
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Quince & RussetCo-fermented, autumnal, off-dry · 202413
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Hearth PommeauAperitif, barrel-rested two years9
Pastry & Close
Saoirse bakes from 4am. Most things are gone by 2pm.
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Tarte TatinCaramel of late-harvest apples, crème fraîche11
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Buckwheat Honey CakeBurnt honey, brown butter, candied walnut10
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Cider DoughnutsCinnamon sugar, warm from the fryer · three7
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Aged Cheese BoardThree local cheeses, quince paste, hearth bread19
Tables are small, and they fill
Reserve a Table