Questions & Answers
What guests ask before they book a table or order from the counter.
Bookings
Thirty days. Tables are released at noon each day for the date a month away; Friday and Saturday nights go first.
Parties of thirteen and over dine in one of our private rooms: the Cellar Room seats fourteen, the Fire Room twenty-four.
For eight guests or more we hold $20 a guest on a card; it is released on the night.
We set the table for it: a candle on dessert for a birthday, a quiet corner for business, champagne waiting for an anniversary.
Steaks & Doneness
By weight: every cut has its price per 100 g, and the butcher cuts it to the weight you choose. The steak builder shows the total before you order.
We pull it at 57 °C at the core and rest it on the pass, so it reaches the table rosy red with the fat just melting.
Of course, at 74 °C. For lean cuts like the fillet the grill will suggest a rarer doneness, but the choice is yours.
Dry-Ageing
At one degree and a steady breeze the meat loses water and its enzymes work: it grows tender and the flavour turns nutty, then funky.
It has lost almost a quarter of its weight to the air, and the crust is trimmed away: the premium per 100 g pays for what is gone.
Ask for a table by the glass wall, or book the Cellar Room: the hooks are on the other side of the window.
Butcher Counter
From the counter, Tuesday to Sunday, in hourly slots: order three hours ahead for the same day.
Chilled, in insulated boxes, free over $150. Express next-morning delivery is $28.
Every cut on the counter is sold per 100 g: choose the weight and the butcher cuts it to the gram.
Private Dining & Gift Cards
Yes: from $1,400 for the Cellar Room. It goes to food and drink; there is no room fee.
Twelve months from the day it is sent, for dinner, the bar or the butcher counter.
Choose the date on the gift card page and we send it by email that morning.
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