Wood fire · Dry-aged · Since 1987

Fire, salt, time.

Whole-animal butchery, forty-five days in the ageing room, and a grill that burns oak from a farm we can name. Everything else is a side.

Reserve a table See the menu

Dry-aged 45 daysOak fireWhole-animal butcheryPrivate diningEst. 1987Bar open late

We cook one thing properly.

A steakhouse is a simple promise made hard: the right animal, hung long enough, cut by someone who knows where the flavour is, then fire and salt and nothing to hide behind. We buy whole from three farms, break the carcasses ourselves on Tuesday mornings, and age every cut on the bone in a room you can see from the bar. The menu is short because the work is long.

Three farms, all within a day's drive, all visited every year by the head butcher.
Every steak aged on the bone for a minimum of forty-five days. Some go to ninety.
One grill, oak only, lit at three every afternoon and never gas-assisted.

The story of the beef

01The boardWeighed at the table

Four cuts, one fire

Priced by the hundred grams, shown to you raw before it goes anywhere near the grill.

Ribeye

The fat does the work. Forty-five days on the bone, cooked hot and rested long. Ask for the cap.

On the menu

Sliced ribeye and fries on a pewter plate over wood

Porterhouse

Strip and fillet on one bone, for two or three. Sixty days, carved at the table.

On the menu

Filet in its jus with asparagus and tomato

Fillet

The quiet one. Seared in beef fat, finished with a bone-marrow butter. Never past medium.

On the menu

Tomahawk

A kilo and change on a long rib. Ninety days when we have it. Book it when you book the table.

Reserve one

The full menu

Days on the bone before a cut earns its place on the board.

Some go to ninety. None go under.

02TonightPrices by the 100g for the board

From the fire

The short version. The full menu, sides and sauces are on their own page.

To start

Bone marrow, parsley saladPopular$16

Roasted on the fire, sourdough from the oven next door

Beef tartare$21

Hand-cut fillet, cured yolk, shoestring potatoes

Grilled oystersGF$24

Half a dozen, chilli butter, charred lemon

Burnt leeksVGGF$14

Romesco, toasted hazelnuts

From the board

Weighed raw, priced per 100g. Cooked to your call; we'll argue for medium-rare.

Ribeye, 45 daysChef's pick$14 / 100g

On the bone, from 400g

Porterhouse, 60 daysPopular$16 / 100g

For two or three, from 900g

Fillet$58

Centre cut, 220g, bone-marrow butter

Tomahawk, 90 days$18 / 100g

From 1.1kg, carved at the table, book ahead

Sides and sauces

Beef-fat chipsPopular$9

Creamed spinach, nutmegVGF$9

Peppercorn · Béarnaise · ChimichurriGF$5

Made to order, not held

GF Gluten free · VG Vegan · V Vegetarian

A 4% kitchen charge is shared entirely by the back of house. Tell us about allergies when you book; the grill is a shared space.

03The numbersSince 1987

Farms, all of them visited: 3
Days, minimum, on the bone: 45+
Seats, plus fourteen at the bar: 72
From 1,240 reviews: 4.9★

Pasture to pass

A seasoned New York strip on the butcher block — Tuesday, 6am: the break
Whole sides arrive from the farm and the butcher takes them down to primal cuts before the kitchen is awake.

A ribeye seasoned on the board, waiting for the fire — The ageing room
Salt walls, two degrees, seventy-five percent humidity. Every rack is dated and turned by hand.

Skewers over live flame — Three o'clock: the fire
Oak from one farm, split by us, lit two hours before the first cover so the embers are even.

Two chefs finishing a plate at the pass — The pass
Rested as long as it cooked, sliced against the grain, salted once more, and out.

04The room

Dark wood, low light, loud enough

4.9·1,240 reviews

“The porterhouse for two is the best steak I have eaten in this city, and I have been trying for twenty years. They showed it to us raw, told us the farm, and it came back exactly as promised.”

Daniel R.

Regular since 2011