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
Smoked short rib
Twelve hours, glazed, pickled shallot.
$34
Charred hispi cabbage
Miso butter and toasted seeds.
$13
Burnt cheesecake
Salted caramel and cherries.
$11
How it works
Simple from start to finish
01
Book a table
Reserve online or call us. Walk-ins welcome at the bar.
02
We prepare
Tell us about allergies and occasions so we can plan ahead.
03
Sit back and eat
Relax. We bring the food, the wine and the good stories.
Reserve a table.
Steak, smoke and good company