ORME — Wood fire kitchen, Grove Lane

A small room and a long fire.

Orme is forty-two seats on Grove Lane, one wood oven, and a menu rewritten every Tuesday around what the growers and boats bring in.

Reserve a table See this week's menu

Service

Tuesday – Sunday
17:30 until late

Bookings

Tables released 30 days ahead.
Bar seats kept for walk-ins.

Tonight

Whole turbot, brown butter, capers —
for two, over embers.

02 — The Menu

This week,
from the fire.

Written every Tuesday. If a thing runs out it is taken off the page rather than replaced. Prices in pounds; service is included, tips are not expected.

Sourdough, cultured butter8 Baked at four, served warm, Maldon salt. The loaf is never the same twice.

Charred leek, hazelnut, sheep's cheese14 Leeks buried in the embers until soft, hazelnut praline, aged pecorino.

Scallop, fennel, herb oil19 Seared hard on the plancha for forty seconds a side, charred fennel, parsley and dill oil.

Beef tartare, smoked yolk, rye17 Thirty-day dry-aged rump, capers, shallot, yolk smoked over oak chips.

Grilled oysters, seaweed butter16 Three, from Carlingford. Thirty seconds over the coals, no more.

Marrow toast, parsley, lemon13 Split bone roasted until it gives, coarse salt, sharp salad on the side.

Six plates is a good dinner for two.Allergens: ask — we know every one of them.

Whole turbot, brown butter, capers62 One fish, cooked on the bone for two people, twenty-five minutes. Order it when you sit down.

Dry-aged rib, bone marrow, watercress46 Eight hundred grams over embers, rested eleven minutes, carved at the pass.

Celeriac in embers, black garlic, thyme28 Buried whole for three hours, peeled at the table, black garlic cream.

Wood pigeon, beetroot, elderberry38 Hung four days, roasted pink, beetroot cooked in the coals, elderberry vinegar.

Day boat plaice, brown shrimp34 Whole, buttered twice, shrimps and a squeeze of lemon at the table.

Sides for the table7 Ember greens, jersey royals in dripping, bitter leaf salad — one each, roughly.

Large dishes are cooked to order — allow twenty-five minutes.Half portions of fish available at the bar.

Burnt honey custard, pear11 Set in the oven, honey taken just past caramel, poached pear.

Dark chocolate, olive oil, sea salt12 Seventy percent, poured warm, good oil, flake salt. Nothing else on the plate.

Charred quince, sheep's yoghurt11 Only when the quinces are good — usually November to February.

Three cheeses, oat crackers, quince16 British and French, kept at room temperature, chosen for the table.

Amontillado, six years15 By the glass, with the cheese or instead of dessert.

Vermouth, house pour10 Blended here, over one large ice cube, orange peel.

Desserts are made in the afternoon — three, four on a Saturday.

Ribolla Gialla, Friuli — skin contact13 Orange, dry, a little bitter. Goes with the whole fire section.

Chenin Blanc, Swartland12 Old vines, no additions, quince and wet stone.

Gamay, Beaujolais14 Served cool. The safest bottle on the list and always the fastest to go.

Fino or Amontillado, Jerez13 / 15 By the glass, from the bottle on the counter, always cold.

Cider & beer, small makers7 Two on tap, four in the fridge. Ask what has just come in.

Corkage30 Bring one bottle a table, Tuesday to Thursday. Call ahead.

One hundred and eighty bottles in the cellar, sixty by the glass.We will open anything, at three glasses minimum.

Seven cooks,
one pass,
no shouting.

Service starts at five thirty and ends when the last table leaves. Nothing is plated before it is ordered, which is why the turbot takes twenty-five minutes and why we would rather you knew that in advance.

We buy whole animals and whole fish, cook on the bone, and keep a ledger of what each grower sent and when. On the rare night we run out, we say so and pour you something from the counter.

Covers a night

In the brigade

Growers

Freezers

Tables open
thirty days out.

Send a request and we will confirm by email within two hours during opening times. For same-day tables, telephone — the bar keeps six seats back from six o'clock.

Telephone+44 20 7946 0142

Emailtable@orme.london

Address41 Grove Lane, London SE5 8SP

Parties of 8+Private room, Thursday to Saturday

A small room and a long fire.

Oak, iron,
and a door
that closes.

This week,
from the fire.

Seven cooks,
one pass,
no shouting.

Four frames
from a Tuesday.

Tables open
thirty days out.

A small room and a long fire.

Oak, iron,and a doorthat closes.

This week,from the fire.

Seven cooks,one pass,no shouting.

Four framesfrom a Tuesday.

Tables openthirty days out.

Oak, iron,
and a door
that closes.

This week,
from the fire.

Seven cooks,
one pass,
no shouting.

Four frames
from a Tuesday.

Tables open
thirty days out.