Dry-Aged Black Angus Hanger (300g)

The butcher’s favourite – prized for its texture, richness, and character. 100-day grain-finished and Aged. Full of deep, beefy flavour. Flame-grilled, sliced, and served straight up.
39

Dry-Aged f1 Wagyu • MS4/5 Picanha – 300g

The Queen of Steaks.
300-day Grain-Finished and Aged.
A crowd favourite for its deep flavour and perfect fat cap.
Strikes the balance between buttery richness, bold beefiness, and just the right bite. Grilled over fire and carved to serve.
55

Dry-Aged Japanese Miyazaki A5 Striploin – 200g

Award-Winning Wagyu from Japan.
600-day Grain-Finished and Aged. Incredibly marbled, rich, and melts as it hits the tongue. Grilled simply.
Served with respect.
78

Dry-Aged Pure Blood Wagyu
MS8/9 Prime Rib (1kg – 1.6kg)

 A heavy-weight cut, rich in marbling and full of character.
400-day Grain-Finished and Aged. Pure blood wagyu, slow-roasted and fire-finished. Decadent, deep, and made to share.
28/100g

Dry-Aged Black Angus
Prime Rib (1kg-1.6kg)

Prime rib – the cut where tenderness meets serious flavour.
250-day Grain-Finished and Aged. Aged to deepen flavour, then grilled bone-in for maximum impact.
18/100g

Grilled Lamb Denver Ribs

Char-grilled and tender with deep lamb flavour.
Served over cauliflower puree, finished with lamb jus and gremolata. Rich, smoky, and herb-bright.
48

Bearnaise

A classic steak sauce made with butter, egg yolk, and tarragon.
Rich, velvety, with a sharp herb finish.
6

Chimichurri

An Asian take on the classic – made with laksa leaf, fresh herbs, chilli, and lime. lferbaceous, punchy, and built to cut through rich meats.
5

Miso Peppercorn

Creamy, peppery, and umami-packed. Classic steak sauce with a Japanese twist.
6

Soy Marinated Egg Yolk Sauce

Slow-cured yolk in soy and aromatics. Savoury, silky, and built for dipping.
5

Grilled Lamb Cutlets

with Cauliflower Puree
Charred over flame, tender to the bone. Served with caulifower purée, lamb jus, and an Asian-style gremolata. Smoky, rich, and finished with a punch of herb and heat.
32

Slow Cooked Oxtail With Truffle Mash

Fall-off-the-bone tender Oxtail, braised low
and slow. Served with truffle mash, beef jus, pickled shallots, and chives. Rich, deep, and built for comfort.
26

Aged Grilled Sea Bass

with Smoked Tomato Emulsion
Aged to amplify its natural flavour, then grilled over fire. Served with a smoked tomato emulsion. Clean, smoky, and full of character.
700g – recommended for 2
42

Cauliflower Steak

Grilled hard for a deep, smoky edge. Served with burnt shallot & chickpea purée, house-made sour cream, and chives. Earthy, creamy, and fire-kissed.
16

Truffle Pomme PureÉ

Silky smooth mash with real truffle.
Rich, buttery, and made to go with meat.
Comfort, levelled up.
18

Ember Roasted Vegetables

Fire-roasted seasonal vegetables, charred for flavour.
Smoky, vibrant, and built to share.
16

Creamed Spinach

Warm, creamy spinach topped with crisp herb sourdough crumbs. Smooth, rich, and finished with the perfect amount of crunch.
16

Maple-Glazed Brussel Sprouts with Guanciale

Charred and glazed with maple, tossed with crisp guanciale.
Sweet, smoky, and just the right amount of bite.
17

Smoked Chocolate Ganache

Smoked dark chocolate with rich ganache and chocolate soil. Finished with spiced nuts, sea salt, extra virgin olive oil, and Chantilly cream. Sweet meets smoke, with a little crunch and salt to cut through.
18

Grilled Strawberry & Raspberry Meringue

Charred strawberry coulis, raspberry-dusted meringue, basiljelly, infused with white chocolate ganache.
Smoky, sharp, and just sweet enough- a fresh take on fruit and fire.
16

Forest Berries Panna Cotta

Yogurt panna cotta with raspberry-blueberry coulis and honey mint jelly.
Creamy, tart, and laced with herb and sweetness.
14

SPARKLING TEA

Copehagen • Blå – 14 | 65 (Bottle) 
Copehagen • Lyserod – 14 | 65 (Bottle) 

ARTISANAL TEA

Kozu Yuzu Kukicha – 6 (Hot) | 7  (Iced)
Momotaro – 6 (Hot) | 7  (Iced)
Melona Manpuku – 6 (Hot) | 7  (Iced)
Ume Ume – 6 (Hot) | 7  (Iced)

COFFEE

Black Coffee – 6 (Hot) | 7  (Iced)
White Coffee – 6 (Hot) | 7  (Iced)
Mocha – 6 (Hot) | 7  (Iced)
Espresso Double – 6 (Hot) | 7  (Iced)

CHOCOLATE

Valrhona Chocolate – 8 (Hot) | 9  (Iced)

ADD ONS

Additional Espresso Shot +1
Oat Milk +1