To Start
Small Plates & Snacks
Crispy Fish-Skin Salad
Golden fried fish skin over cucumber, cherry tomato, pickled shallot and fresh herbs, dressed in a bright green nam-yum vinaigrette. Crunchy, sour and fresh.
Wagyu Skewer over Fire
A single rich skewer of marbled beef grilled over charcoal, glazed as it cooks and served with charred citrus to cut through. Our most popular first bite.
Charred Bread & House Butter
Grilled sourdough with smoked, whipped butter and flaky salt — the way to open any dinner at the counter.
Seasonal Bruschetta
Whatever's ripe at the market, piled on grilled bread with good olive oil. Ask us what's on today.
From the Fire
Steaks & Grilled Meats
Cuts are grilled over charcoal, rested, then finished with sea salt and charred citrus. Choose your cut at the counter — we'll cook it to your liking.
Dry-Aged Ribeye
Deeply marbled and dry-aged for concentrated flavor, grilled over open flame until the crust crackles and the center stays rosy. A showpiece cut, best shared.
New York Striploin
A classic, full-flavored steak with a clean line of fat — charred hard on the outside, tender within.
Grilled Lamb Rack
Herb-marinated rack of lamb cooked over the coals, pink and juicy, with a fragrant, smoky edge.
The Counter Burger
A thick beef patty seared over fire with melted cheese, caramelised onion and pickles on a buttered brioche bun. Our take on the perfect burger.
Catch of the Day in Herb Sauce
Crisp-skinned fresh fish over a vivid green herb sauce with blistered tomatoes and toasted nuts. The market decides the fish; we decide the fire.
Handmade Pasta
Rolled Fresh Daily
Tagliatelle al Ragù
Slow-cooked beef ragù folded through wide ribbons of hand-cut tagliatelle, finished with aged cheese. Rich, comforting, honest.
Cacio e Pepe
The Roman classic — silky cheese and cracked black pepper emulsified into a glossy sauce. Simple done properly.
Seasonal Vegetable Pasta
Fresh pasta tossed with whatever's best from the garden and market, good olive oil and herbs. Vegetarian and changing weekly.
Garden Salads
Fresh & Local
Garden Leaves & Herbs
Crisp local leaves and soft herbs in a light house vinaigrette — the fresh counterpoint to a night of fire and smoke.
Tomato & Stone Fruit
Ripe tomatoes and seasonal fruit with red onion, mint and a splash of good oil. Sweet, sour and bright.
Crispy Fish-Skin Salad
Our signature — fried fish skin, cucumber, tomato and herbs in a zingy green dressing. Great to share.
Wine & Bar
Chosen for the Fire
A personal, ever-changing cellar. Tell us what you're eating and we'll pour something that fits — no pretense, no upselling.
Red Wine
Old- and New-World reds with the structure to stand beside charred steak, from easy-drinking to something to linger over.
White, Rosé & Sparkling
Crisp, mineral whites, dry rosé and a few bottles of bubbles — lovely with seafood, salads and pasta.
Cocktails & Aperitifs
A short list of classic cocktails and aperitifs to begin the evening, mixed to order across the counter.
Menu items and availability change with the season. Please ask about daily specials and dietary needs.
Reserve a Counter Seat