Charcoal grill and ageing room
Fire, and a lot of patience.
Native-breed beef aged on the bone in our own room, cooked over lumpwood charcoal, and rested as long as it cooked.
The ageing room
Every cut carries its tag to the table.
Longer ageing means deeper, nuttier flavour and a little less meat on the bone. Choose the age, then the cut.
28DAYS AGEDSirloin300 g$32
45DAYS AGEDRib-eye350 g$38
60DAYS AGEDCôte de boeuf1 kg, for two$95
How would you like it?
We will cook it however you ask.
Blue45°C
Rare50°C
Medium rare55°C
Medium60°C
Well done70°C
The chef’s choice is medium rare, where the fat has melted but the middle is still pink. Core temperatures are taken, not guessed.
Rested as long as it cooked.
Then carved at the table, on the board it rested on.
Book a table
A table by the grill, or a booth.
Booths seat four to six. Tell us if you want the côte de boeuf and we will set one aside.
Wednesday to Sunday, from five
The côte de boeuf feeds two. Book ahead for it.
We age a few each week and they go first. Mention it when you book and we will keep one back.