01 · From the cedar
Black cod, parsnip, charred spring onion
Caramelized edges, quiet smoke, and a bright line of herb oil.
Vesper & Pine · Moonlit course
An evening
in its first light.
A small dining room for the course that takes its time, with a menu shaped by what the season leaves behind.
01
A return home
The best evenings begin before the first course.
Chef Mara Ellison came back to the river edge with a notebook of family tables and a promise to keep the room small. Vesper & Pine is her fictional place for that promise: a counterpoint of pine smoke, orchard acid, and the pause between arrivals.
At the edge of the cityEight tables
One changing menu
One changing menu
05 · Soft finishFir-tip honey panna cotta, pear, hazelnut
The menu moves with the market. Each course is a fictional study in what the room wants to say tonight.
Read the tasting menu
02 / The room after sundownA quiet table
Close enough to hear the room breathe.
Low light, dark pine, and a single long table turn dinner into an unhurried conversation. The room keeps its edges soft so the plate can stay precise.
Private diningFrom the pass
Made by hand,
held lightly.
Chef Mara's kitchen is visible from every seat. The gestures are exact, but never performative. What matters is the moment the course reaches the table.
03 / A last finishThe next evening