Aged in the dark.Finished in the fire.
Whole primals bought on the bone, hung until time has done its work, then grilled over a single wood fire and carved at the pass. One room, one grate, and a steak worth the drive.
Wood only, no gas
35 to 85 days
Dinner from 17:00
- One fire, no gas
- Aged 35 to 85 days
- Whole primals, on the bone
- Carved at the pass
- Coals at 650°C
- Cape Town, since 2024
We cook one thingproperly: fire,and good beef.
Fire Grill is a small room built around a single open grate. No gas, no shortcuts, no sauce hiding anything. Whole primals arrive on the bone, hang in the cabinet for as long as they need, and finish over coals a chef reads by hand. What lands on the board is older, deeper and more honest than a hot pan can manage.
How we cook
The cuts worthwaiting for.
Five cuts hang behind glass at any time, between thirty-five and eighty-five days. Run down the list to see what the time has done to each.
- Marbling 81.2 kg, to share
Long-bone rib, crusted over open coals and carved at the pass. Built for two, or for the greedy.
on the bone
A pour to meetthe char.
The list runs deep and local, built for red meat and open flame, and it is led by our own label — a Stellenbosch Cabernet bottled for the house and decanted at your table.
Read the listYou callthe fire.
Every cut is pulled by internal temperature, never by the clock, and rested before it reaches you. Choose a doneness and watch what it does to the cut.
Medium Rare
Warm red centre, the way the grill chef would send it. Our house recommendation.
Dark walls,low light, one fire.
Stone, leather and candles around the grate, a marble bar stacked with whisky, and a long table down in the cellar for a night that runs late. Dinner here is a slow, warm hour.
- 650°C
- Coals at the grate
- 85 days
- Longest dry age
- 12
- Cuts on the bone
- 2024
- Fire first lit