Open-fire steakhouse · London
The Prime Cut
Forty-five days of patience. Four minutes of fire. One perfect ribeye, carried to your table while it still sings.
45 Days
Dry-aged in house
800°C
Oak & binchotan
The process
From the cut to your plate
Six stages, no shortcuts. Scroll to follow a single ribeye from the butcher’s block to the moment it reaches your table.
The room
Dinner by firelight
Thirty-eight seats around an open hearth. Low light, dark oak, the hiss of fat on coals. Sit at the counter and watch every cut go from the chamber to the grill — or book the chef’s table for a private tasting.
45
Days in the chamber
800
Degrees at the hearth
38
Seats a night
Reservations
Your table is waiting
Tuesday to Saturday from 17:00. The chef’s table seats up to eight guests for a seven-course fire tasting.
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