The Searing Zone
- OverOak Embers
- Grate400 °C
- ForThe Crust
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's pan
Flame & Iron
Cast iron, beef dripping and a flame that leaps to the hood: the sides cook the old way.
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 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 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
for thirteen and more
Three Rooms
A cellar for fourteen, a room beside the fire for twenty-four, or the whole house: no room fee, only a minimum spend on food and drink.
The Cellar Room
- SeatsUp To 14
- Minimum SpendFrom $1,400
- Room FeeNone
The Fire Room
- SeatsUp To 24
- Minimum SpendFrom $2,600
- Room FeeNone
The Whole House
- SeatsUp To 90
- Minimum SpendFrom $12,000
- Room FeeNone
we set the table for it
Occasions
Birthdays
A cake from the pass, a candle, a song if you ask.
Anniversaries
Champagne waiting, flowers on the table.
Business
A quiet room, printed menus, the bill to one card.
Celebrations
Tomahawks for the table, a magnum of red.
this week's specials
From Our Menu
-
Beef Tartare$24Hand-cut fillet, egg yolk, capers, sourdough
-
Roasted Bone Marrow$19Parsley salad, sea salt, grilled bread
-
Ribeye, 45 Days$14.50 / 100 gPriced per 100 g, 300 to 600 g
-
Fillet$18 / 100 gPriced per 100 g, 200 to 400 g
-
Pan Seared Scallops$29Saffron, celeriac puree, black pudding, olive oil
-
Roasted Lamb Rump$25Grilled lamb cutlets, pomegranate glaze, butternut squash
-
Pan Seared Sea Bass$38
Saffron and mussel broth, new potatoes, edamame beans
-
Chocolate Délice$15Dark chocolate, star anise, coffee beans
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.
What Our Guests Say
+362,140 ReviewsRated 4.8 by our guests
tell us about it
Plan Your Evening
Send the date, the number of guests and the occasion: our events manager writes back within a day with a menu and the room that suits it.
- The Cellar Room14 Guests, From $1,400
- The Fire Room24 Guests, From $2,600
- The Whole House90 Guests, From $12,000
Ways To Reach Us
Opening Hours
Dinner nightly from 5 pm
Lunch Friday to Sunday from noon
visit or write
Find Us
For a table, a private dinner, a special cut from the counter or simply to say the ribeye was good.
The Week
- Monday5 pm - 11 pm
- Tuesday5 pm - 11 pm
- Wednesday5 pm - 11 pm
- Thursday5 pm - 11 pm
- Friday12 pm - 12 am
- Saturday12 pm - 12 am
- Sunday12 pm - 10 pm