Warmly lit dining room with small timber tables, soft pendant lamps and guests eating in the evening

Seasonal · Cooked over fire

A slow, glowing dinner in the plum quarter.

Twenty-eight seats, one short menu, and whatever the growers sent us that morning. We open when the light goes and cook until the coals are done.

Request a table Read the menu
Service
Wednesday to Sunday, evenings only
Format
Four courses, or à la carte at the counter
Kitchen
Wood fire, no freezer, menu rewritten weekly
Cook at a stove finishing a pan of vegetables beside prepared produce

Our story

One room, one fire, and a very short list.

Plum Lumen began as a supper club in a borrowed room above a fruit market. We kept the habits: cook what is ripe, write the menu the morning of service, and seat everyone within sight of the kitchen.

  • Grown nearby, picked late

    Vegetables and fruit arrive from a handful of small growers, usually the day they are cut. What runs out, runs out.

  • Twenty-eight seats

    A single dining room and a six-stool counter. Small enough that the cooks bring the plates to your table themselves.

  • No fixed menu

    The card below is this week's. Expect roughly this shape, with different produce, whenever you visit.

This week's card

Four courses at a set price, or choose freely from the same list at the counter. Everything is cooked to order on the wood grill, so plates arrive as they are ready.

Openings

Burnt honey flatbread

9

Pulled from the fire, brushed with cultured butter and a spoon of last summer's honey.

Charred plums, ewe's curd

12

Cooked skin-side down until they collapse, with toasted barley and a little thyme oil.

Smoked beetroot, walnut, sorrel

11

Buried in the embers overnight, dressed cold the next evening.

From the fire

Hearth-grilled sirloin, bone marrow

34

Aged five weeks, rested over the coals, carved for the table with fermented pepper.

Whole market fish, brown butter

29

Whatever came in that morning, salted an hour and grilled in its skin.

Ember-roast squash, lentils, sage

22

Our vegetable main, finished with pumpkin-seed crumb and aged sheep's cheese.

Grilled greens, garlic, lemon

8

A side for the middle of the table. Whichever leaf is best that week.

Sweet

Plum tart, bay leaf cream

10

The dish the room is named for. Baked in one tin, cut to order.

Buckwheat cake, warm quince

9

Dark, dense and barely sweet, with quince poached in its own syrup.

The room

Low light, hard chairs, good company.

One long room behind a plum-coloured door. Tell us where you would rather sit and we will do our best to place you there.

Timber counter with stools facing an open kitchen pass under warm lamps

The counter

Six stools at the pass, close enough to talk to whoever is cooking your dinner.

Dining room of small square tables set with glassware beneath hanging lights

The dining room

Sixteen covers on small tables, spaced so the conversation stays yours.

Shared wooden table laid with plates and bowls of food for a group

The long table

Six seats at the back for groups, served family style from the middle.

Visit

Opening hours

We take a small number of tables each evening and hold the last sitting for walk-ins.

  • Wednesday – Thursday6:00 pm – 10:00 pm
  • Friday – Saturday5:30 pm – 11:00 pm
  • Sunday5:00 pm – 9:00 pm
  • Monday – TuesdayClosed — market and prep

Parties of seven or more take the long table and eat family style; note the number below and we will write back with the details.

Reservations

Request a table

Send the details and the house will reply by email to confirm, usually the same evening.

Requests are held for 24 hours. Nothing is charged at this stage.