What is on the fire
Our menu follows the boats and the farms, so dishes change often. Ask your server about today’s catch.
Raw bar
- 3.5 ea
Oysters on the half shell GF
Daily selection, smoked chili mignonette, lemon
- 18
Crudo of the day GF
Citrus, chili oil, crispy shallot
- 17
Chilled shrimp GF
Charred lemon aioli
Small plates
- 8
Hearth bread V
Cultured butter, sea salt
- 13
Charred carrots VGF
Whipped feta, hot honey, pistachio
- 24
Ember prawns GF
Brown butter, garlic, green herb oil
- 19
Grilled squid GF
Romesco, crispy potatoes, parsley
- 14
Little gem salad VGF
Buttermilk, herbs, toasted seeds
From the fire
- 19
Hearth mussels
Saffron, fennel, charred bread
- 34
Salt crust fish GF
Catch of the day, cucumber, chili, lime
- 58
Whole grilled branzino GF
Salsa verde, blistered lemon, for two
- 29
Half chicken GF
Smoked over oak, salsa macha, greens
- 26
Wild mushroom rice VGF
Ember roasted mushrooms, aged cheese
Dessert
- 12
Burnt honey cake V
Cream, roasted stone fruit
- 10
Olive oil gelato VGF
Flaky salt, crisp
To start
- 9
Morning pastries V
Baked in house, cultured butter, jam
- 21
Smoked fish board
Pickled onion, herbed cheese, toast
- 11
Fruit and yogurt VGF
Honey, toasted seeds
Plates
- 24
Crab benedict
Poached eggs, chili hollandaise, toast
- 16
Hearth eggs V
Two eggs, potatoes, greens, bread
- 23
Shrimp and grits GF
Smoked butter, scallion
- 16
Ricotta pancakes V
Lemon curd, berries
Cocktails
- 15
Smoke and salt GF
Mezcal, grapefruit, smoked salt
- 14
Harbor spritz GF
Bitter orange, sparkling wine, olive
- 16
Fig old fashioned GF
Bourbon, fig, black walnut
Zero proof
- 9
Garden tonic VGF
Cucumber, basil, tonic
- 8
Ember lemonade VGF
Charred lemon, rosemary
Wine by the glass
- 14
Sparkling VGF
Dry, bright, crisp
- 15
Skin contact white VGF
Apricot, tea, texture
- 14
Chilled red VGF
Juicy, light, a little wild
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