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Dinner Nightly From 5 pm The Oak Fire Is Lit At 4 pm
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A crosshatched sear on a sliced cut with roasted figs
cooked over oak and embers

Fire Kitchen

Every steak meets the fire twice: the sear over the embers, the finish beside the logs.

The grill master tossing a pan in a burst of flame
the grill master's pan

Flame & Iron

Cast iron, beef dripping and a flame that leaps to the hood: the sides cook the old way.

A seared cut with flowers and kumquats on slate
rested on the pass

Smoke & Salt

Five minutes on warm steel, flaked salt, a spoon of the jus: then it goes to your table.

recommendations

Specialties

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The grill master tossing a pan over the flame
A glazed fillet of fish with crisp skin
the heart of the kitchen

Oak, Embers & Iron

One wood fire, three heats. Scroll on and the flames climb: the grill is lit an hour before the first guest sits down.

The Searing Zone

  • OverOak Embers
  • Grate400 °C
  • ForThe Crust

The Roasting Zone

  • OverGlowing Logs
  • Grate250 °C
  • ForThe Thick Cuts

The Resting Pass

  • OnWarm Steel
  • Held At60 °C
  • ForFive To Ten Minutes
The Oak Fire Is Lit At 4 pm
this week's specials

From Our Menu

  • Beef Tartare$24

    Hand-cut fillet, egg yolk, capers, sourdough

  • Roasted Bone Marrow$19

    Parsley salad, sea salt, grilled bread

  • Ribeye, 45 Days$14.50 / 100 g

    Priced per 100 g, 300 to 600 g

  • Fillet$18 / 100 g

    Priced per 100 g, 200 to 400 g

  • Pan Seared Scallops$29

    Saffron, celeriac puree, black pudding, olive oil

  • Roasted Lamb Rump$25

    Grilled lamb cutlets, pomegranate glaze, butternut squash

  • Pan Seared Sea Bass$38

    Saffron and mussel broth, new potatoes, edamame beans

  • Chocolate Délice$15

    Dark chocolate, star anise, coffee beans

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priced by the scale

Build Your Steak

Pick a cut, slide it to the weight you want and choose how you like it: the price follows the scale, per hundred grams, the way the butcher weighs it.

A rib of beef seared dark on an oak board
300 g600 g
Your Steak$58.00 400 g Ribeye, Medium Rare, 57 °C at the core Build It In Full
behind the pass

A Night At The Grill

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Robert ChangSommelier

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Andrea ChungFood Critic

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Michael GordonA Regular Since 2011
+362,140 ReviewsRated 4.8 by our guests
The dining room with its arched windows and amber globe lamps