Smoky Eggplant & Charred Pepper Dip – served with wood-fired flatbread Grilled Artichoke & Little Gem Salad – figs, toasted walnuts, lemon–mint vinaigrette Ember-Roasted Santa Barbara Spot Prawn – with chile-lime butter (can be swapped for a veg course if fully non-seafood) Live-Fire Garlic & Herb Chicken Hindquarter – with delicata squash, blistered grapes, and salsa verde, saffron farro Honey–Lavender Panna Cotta – crowned with roasted stone fruit and late-summer berries

Charcoal-Grilled Santa Barbara Spot Prawn – brushed with smoked chile butter, served with stone fruit relish Chilled Sweet Corn Velouté – topped with chanterelles and basil oil Charred Little Gem & Fennel Salad – with figs, walnuts, and goat cheese Miso-Grilled Black Cod – with roasted delicata squash and sesame–citrus glaze Wood-Roasted Pork Loin Porchetta – green garlic gremolata, ember-roasted grapes, crispy potatoes Fig & Honey Goat Cheesecake – late-summer berries and lavender whip

Charred Padron Peppers with Yuzu-Miso – a smoky, bright opener Chilled Sweet Corn & Coconut Velouté – with basil oil and pickled chilies Smoked Eggplant Carpaccio – with pomegranate, mint, and toasted pistachio Ember-Roasted Maitake “Steak” – with fig–balsamic glaze and crispy shallots Saffron Farro with Delicata Squash – fire-roasted grapes and herb gremolata Late Summer Stone Fruit over Coconut Panna Cotta – roasted peaches and figs, almond crunch