Grill signatures
House ribeye
Dry-aged, coal-finished, served with resting juices and smoked salt.
Strip steak
Firm sear, pink centre, paired with charred alliums.
Chef's cut
A rotating special from the butcher board — ask your host.
Shared platter
Assorted grilled meats for the table with herb oil and pickles.
Sides & composed plates
Root mash
Creamed roots with browned butter notes and chives.
Charred greens
Market greens finished over flame with citrus zest.
Herb garden salad
Crisp leaves, toasted seeds, light vinaigrette.
Ember vegetables
Seasonal vegetables blistered and glazed at the hearth.
Ready to book a table?
Reserve by phone or email — we keep the process simple.