A table set by the fire
for the people who matter.
Grill room, banquet hall, and catering kitchen — gathered under one roof in the quiet end of .........
Signature
Bone-in Ribeye
Dry-aged 45 days · over oak embers
A short welcome
We light the fire at half past four. By six, the embers settle, the room warms, and the first table sits down. Everything that follows is ours to look after — and yours to enjoy.
— Donald Mart, head chef
From the kitchen
Three dishes we'd hate for you to miss.
Bone-in Ribeye
Dry-aged 45 days · charcoal · bone marrow
Charred Octopus
Smoked paprika · burnt lemon · oak embers
Basque Cheesecake
Slow-burnished · single estate cocoa
The Banquet Hall
Up to 80 guests, dressed for the occasion.
A private room behind oak doors — for weddings, birthdays, and gatherings that deserve their own walls.
Enquire about the hall
The Catering Kitchen
Your table, anywhere in the city.
Considered menus, warm service, and quiet logistics — for boardrooms, gardens, and rooms we've never been to.
Explore cateringIn their words
"The room hums. The fire takes care of the rest. We have not eaten a steak so honest in years."
"An unhurried evening that felt entirely our own. The private hall is a quiet jewel."
"Catering that arrived warm, plated beautifully, and left no trace. Faultless."
Tue – Thu
6 — 10pm
Friday
12 — 11pm
Saturday
12 — 11pm
Sunday
12 — 8pm