01 — To begin
Ash-Roasted Marrow
Charred sourdough, lovage salsa verde
01The Experience
We light the fire at noon, and let it decide the evening.
Halden is built around one open hearth fed only with seasoned oak and fruitwood. Every plate passes through it — some for hours in the ash, some for seconds over flame.
Beneath the dining room sits a brick-vaulted cellar of 1,400 bottles, chosen by growers we know by name. The room is low-lit, unhurried and deliberately quiet.
40
Seats
1
Hearth
1,400
Bottles
02Signatures
Four plates, one flame.
The dishes guests return for. Each changes subtly with the season, the wood and the weather.
02 — From the hearth
60-Day Ribeye
Smoked bone butter, embers, sea salt
03 — From the coast
Turbot on the Bone
Brown butter, sea herbs, cider
04 — To finish
Burnt Honey Custard
Smoked cream, bronze caramel
04Reservations
Keep a seat by the fire.
Tables are released sixty days ahead. For parties above eight, or the cellar table, write to us and we'll arrange the evening.
05Gallery
After dark.
06Visit Us
Find the smoke.
Address
14 Cinder Lane
Old Foundry Quarter
Northgate, NG1 0XX
Fictional address — concept content only.
Hours
- Mon – Tue
- Closed
- Wed – Sat
- 18:00 – 23:00
- Sunday
- 12:30 – 16:00
- Cellar Bar
- From 17:00
Contact
hello@halden.example
+00 0000 000 000
Placeholder details.
Private Dining
The Vault seats twelve beneath the cellar arches, with its own hearth-side menu.