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Dinner Nightly From 5 pm The Oak Fire Is Lit At 4 pm
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The grill master tossing a pan in a burst of flame
dry-aged, cooked over oak

The Fire Kitchen

From the ageing room to the oak fire, every steak is cut, seasoned and seared to the degree you ask for, then rested on the pass.

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+362,140 ReviewsRated 4.8 by our guests
A dry-aged steak resting on a board with rosemary
forty-five days on the hook

Aged On The Bone

Our ribs hang in the ageing room for up to ninety days: the meat grows tender, the flavour turns nutty and deep.

The Ageing Guide Butcher Counter
The dining room under its amber globe lamps
a table for every occasion

By The Embers

Birthdays, anniversaries, a quiet business dinner or a tomahawk for two: tell us the occasion and we set the table for it.

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our story

About Us

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Leather armchairs and amber lamps in the dining room
A dry-aged steak resting on a board
4 At The FireChefs, the grill and the block
Read Our Story

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Robert ChangSommelier

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Andrea ChungFood Critic

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Michael GordonA Regular Since 2011
A crosshatched sear on a sliced cut with figs
A rib of beef rested on an oak board
recommendations

Our Best Specialties

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  • Tonight's CutRibeye, 60 Days
  • Price$14.50 / 100 g
  • Cut To300 - 600 g
  • The Grill SuggestsMedium Rare, 57 °C
Build This Steak View All
the core temperature

From Blue To Well Done

Scroll down and the steak cooks: the grill pulls every steak at its core temperature, then rests it on the pass.

A steak cut open, blue
Blue
  1. 46°C BlueSeared hard, a cool purple-red heart 115 °F
  2. 52°C RareA warm red centre, soft and juicy 125 °F
  3. 57°C Medium RareRosy red, the fat just melting 135 °F
  4. 63°C MediumPink through, a firmer bite 145 °F
  5. 68°C Medium WellA trace of pink, mostly cooked 155 °F
  6. 74°C Well DoneCooked through, brown to the heart 165 °F
special selection

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

  • Tomahawk For Two$13 / 100 g

    Priced per 100 g, 1 to 1.6 kg

  • Pan Seared Scallops$29

    Saffron, celeriac puree, black pudding, olive oil

  • Baked Camembert$25

    Red onion marmalade, garlic focaccia, grilled figs

  • Roasted Lamb Rump$25

    Grilled lamb cutlets, pomegranate glaze, butternut squash

  • Braised Ox Cheek Ravioli$23

    Mediterranean olives casserole, celeriac puree, mushrooms

  • Corn Fed Chicken$17

    Wild mushrooms, truffle potatoes, braised leeks, carrots

View The Menu
our food philosophy

The Ageing Room

Lorem ipsum dolor sit amet, consectet nei ad icing eli sed do eiu sm od tempor se incidid sens ne utabor et dolore magiqua. Every cut on the hooks counts its own days, at one degree and a steady breeze.

The Ageing Guide

On The Hooks Today

  • Rib Of Beef, Bone In14 kg · Hung 0of 45 days Ready In 45 Days
  • Tomahawk Rack11 kg · Hung 0of 60 days Ready In 60 Days
  • Striploin, Fat On9 kg · Hung 0of 35 days Ready In 35 Days
  • Short Loin For T-Bones12 kg · Hung 0of 28 days Ready In 28 Days
  • Wagyu Rib Cap4 kg · Hung 0of 21 days Ready In 21 Days
the fire at work

Watch The Grill

tasty offer

Our Menu

A tall glass on the bar

The Bar

Cocktails & Wine
A dry-aged steak resting on a board

Steaks

From The Ageing Room
A plated dessert seen from above

Desserts

From The Pass
reservations

Book A Table

The next free table: Tonight at 7:00 pm, tables left. Twelve or more? Private Dining