On The Fire

We have our own ‘mini’ butchery where we process and cure our produce.

Our beef is dry-aged for at least 24 days in our custom-built meat fridge at around 1-2˚C. We are one of the few grillhouses that continue to dry-age beef on the bone, the time-honoured and superior way to handle meat.

Reduced Menu Notice

Due to the current government regulations we are open but with a reduced menu. As soon as the regulations change we'll update the website.

Trading Hours
Tues to Sat 11am to 10pm
Sun 11am to 4pm

Download our Lockdown menu