A Michelin-calibre dining room where fire does the talking. At Sel & Fumée we serve a single seasonal tasting menu, cooked over open embers and finished at the pass — twenty-four covers a night, six nights a week.
Explore Our MenuTo keep every service unhurried and every table properly looked after, we ask that you kindly read the following before booking.
We serve a single seasonal tasting menu for the whole table. No à la carte, and no substitutions beyond allergies.
Lunch begins at 1:00 PM. We are closed for holidays from December 24th to January 10th, and throughout August.
A minimum booking of two is required for dinner. Children are welcome, but we kindly ask that all guests enjoy the full menu.
Forty-day dry-aged rib, buried in embers and lifted at the last moment. Served with burnt onion, bone marrow and a spoon of its own smoke — the dish the room falls quiet for.
Eight seats at the kitchen counter, close enough to feel the heat. Our head chef cooks and talks you through every course as it leaves the pass.
Ideal for a birthday, a signing, or the kind of evening that deserves more than a corner table. Wine pairing is chosen on the night to match what the market gave us.
Enquire about private diningThe menu changes with the market and the season. This is last night’s — yours will be its own.
Two hundred bottles, a short list of classics done properly, and a bartender who would rather ask what you feel like than hand you a menu.
The bar keeps eight seats back each evening for walk-ins. No booking, no list — just turn up and see if there is room.
See the drinks listTables open thirty days ahead. Reserve your spot now for an evening that will leave you speechless — your table awaits.
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