Three courses, one fire
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Grill
Scroll. The grill lights, three courses cook in front of you, and the fire goes out before dessert.
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To begin
Smoked Old Fashioned
Bourbon smoked over oak, one hand-cut cube, orange oils twisted over the top. It arrives while the coals are still coming up to heat.
The grill
The fire is lit
Oak charcoal, lit about forty minutes before service. Everything on the menu is cooked over it, so the kitchen works to the fire rather than the other way round.
I From the coals
Chicken Satay
Free-range thigh, marinated overnight in lemongrass and turmeric, grilled on the skewer over open coals. Peanut sauce, crushed peanuts, a charred lime to squeeze.
II The main event
Sirloin & Chimichurri
Thirty-five day dry-aged sirloin, seared hard, rested on warm stone and sliced to order. Chimichurri made that morning, sea salt at the last second.
III The cool down
Burnt Honey Ice Cream
The coals are out and the grate is cleared. Burnt honey ice cream churned to order, a shard of smoked honeycomb, black sesame.
Your table
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