IGNI showcases the evolution of fire cooking. With a focus on seafood, the team work with exceptional, global produce and suppliers, sourced with care, and guided by those who know it best, allowing fire to draw out the full character of every dish. Using fire not just as a tool, but as a language, with a deep respect for its power.

From the team behind Endo, Kioku and Sumi, experience menu which uses fire to cook, shaping each ingredient and revealing the depth of flavours, textures and character in exceptional, individually sourced produce. Created by Head Chef Theo Clench, previously at Cycene. With glass of La Gioiosa Prosecco on arrival.