Steak, smoke and good company
Fire. Time. Salt.
A steakhouse built around a live-fire grill, dry-aged beef and a cellar of bold reds.
The menu
From the grill
A short menu that changes with the seasons. Ask us about today's specials.
Dry-aged ribeye 350g
Forty-day aged, charred over oak.
$52
Fillet 220g
Tender and lean, with bone marrow butter.
$48
Tomahawk for two
A show-stopping 900g bone-in cut.
$115
The grill
Live fire, nothing hidden
Every steak is dry-aged in our own cabinet and cooked over oak and charcoal. There is no oven and no sous vide, just fire, salt and a lot of patience.
Beef aged up to 60 days
Oak and charcoal grill
Cellar of 140 reds
Private room for 16
Reservations
Save your seat
Pick a day and a time and we will hold your table. We confirm every booking by phone or text.
- Tuesday to Thursday
- 17:00 to 22:30
- Friday and Saturday
- 17:00 to 23:30
- Sunday
- 16:00 to 21:30
Kind words
What our customers say
“
The ribeye was perfect, deeply savoury with a crust you could hear. Easily the best steak in the city.
Marcus D.
Dinner guest
“
We held a client dinner in the private room. Service was sharp, the wine pairing was brilliant and the bill was no surprise.
Laura B.
Corporate booking
“
Moody room, brilliant cooking, and a sommelier who never made us feel out of our depth.
Ian S.
Anniversary dinner
Reserve a table.
Steak, smoke and good company