Collections · The Diamond Selection
The Diamond Selection
Eclipse Stone
A heavily textured black glaze that clears wherever it thins, opening onto warm amber and olive underneath. The break always cuts a hard, straight edge — a diagonal, a wedge, a corner — never a gradient, so every piece reads as two glazes meeting rather than one glaze fading.
The glaze
Black textured glaze, breaking to amber
Amber · olive gold · dark olive · charcoal · eclipse black
A textured black glaze, dry and grainy to the touch, is applied thick over most of a piece and swept back sharply in one motion, exposing a second, glassier amber-olive glaze underneath. Because the black is wiped rather than allowed to thin gradually, the line between the two stays crisp.
The break falls differently on every shape — a diagonal across a rectangular tray, a wedge cut into a round bowl, a corner triangle on a square plate — but it is always geometric, never organic. It is the one range in the collection built around a hard edge rather than a soft one.
A few pieces
For inspiration
Click a thumbnail to change the piece · click the large image for the view from above
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A selection, not the full range. Over 300 shapes are made in this glaze, and bespoke shapes to order.
Your dish on Eclipse Stone
Send us a recipe, we'll plate it
Tell us the dish you have in mind and the shape you're after, and we'll send you a simulation of it on the piece.
On the plate
Plating Eclipse Stone
What it flatters
Raw fish, seared meat, egg yolk — anything with a natural sheen. The amber break catches light the matte black won't, so a glossy element always finds somewhere to sit.
Contrast that works
Warm colour against the amber, pale colour against the black. Split the plating along the glaze's own line rather than fighting it.
Building a table
Reads sharp and modern. Works well beside other geometric shapes and dark wood, and photographs strongly under directional light, which catches the black's texture.
In service
Two dishes on Eclipse Stone
Short enough to hand to a section chef.
On the square plate
Tuna Tataki, Sesame & Radish
250g sashimi-grade tuna loin · toasted sesame seeds, black and white · 1 daikon radish, shaved thin · edible flowers · ponzu · sesame oil · flaked salt
- Press the sesame seeds firmly onto all sides of the tuna loin.
- Sear the crusted loin for fifteen seconds per side in a very hot dry pan.
- Rest briefly, then slice into thick medallions.
- Lay a bed of shaved daikon along one side of the plate, following the amber break.
- Arrange the tuna over it, drizzle ponzu and sesame oil, and finish with edible flowers.
The pink of the seared tuna sits exactly on the line where black meets amber, so the plate itself does half the plating.
On the square plate
Wagyu Nigiri Duo
100g A5 wagyu, sliced thin · 2 portions sushi rice · rice vinegar seasoning · soy sauce · scallion, finely sliced · toasted sesame seeds · a kitchen torch
- Shape the seasoned rice into two small ovals.
- Drape a slice of wagyu over each and press gently to seal.
- Torch the fat lightly until it just begins to render and glisten.
- Set both pieces on the amber side of the plate, side by side.
- Finish with a few drops of soy, scallion and sesame seeds.
Marbled wagyu against warm amber reads rich rather than heavy, and the black half of the plate stays empty on purpose — a plate this graphic doesn't need filling.
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More from the Diamond Selection
For Restaurants
See it in your kitchen
The range runs from turquoise to near-black, and photographs flatten the difference. Tell us which shapes interest you and we'll send them.