MenuBill of fare

Written bythe fire.

Dinner is built around the grate. Start light, choose a cut and your fire, then let the sides and a pour from the cellar do the rest.

A carved tomahawk with the house Cabernet, salt, pepper and roasted garlic
01To Begin

To Begin

  • Roasted Bone Marrow

    R140

    Split marrow bones over coals, burnt shallot, grilled sourdough.

  • Beef Tartare

    R165

    Hand-cut fillet, smoked egg yolk, cornichon, charred bread.

  • Burrata & Fire Tomato

    R155

    Blistered vine tomato, Fire Grill olive oil, basil, sea salt.

  • Grilled Prawns

    R195

    Wood-grilled prawns, garlic butter, lemon, chilli.

02From the Cabinet

From the Cabinet

Dry-aged on the bone, grilled over open flame, carved and rested at the pass. Choose your fire.

  • Tomahawk

    85 daysR1 250

    Aged 85 days, herb butter, roasted garlic. To share.

  • Dry-Aged Ribeye

    75 daysR520

    Aged 75 days, 400 g, café-de-Paris butter.

  • Porterhouse

    55 daysR680

    Aged 55 days, 600 g, fillet and sirloin on the bone.

  • Bone-In Sirloin

    45 daysR420

    Aged 45 days, 350 g, wide seared cap.

  • Centre-Cut Fillet

    35 daysR460

    Aged 35 days, 250 g, gentle fire.

03Alongside

Alongside

  • Fire-Grilled Asparagus

    R95

    Charred spears, brown butter, lemon.

  • Roasted Baby Onions

    R85

    Blackened in the embers, red-wine glaze.

  • Bone-Marrow Mash

    R90

    Whipped potato, roast marrow, chive.

  • Fat Chips

    R80

    Triple-cooked in beef dripping, rosemary salt.

  • Charred Greens

    R90

    Tenderstem, garlic, chilli, gremolata.

04The Sauces

The Sauces

Every cut arrives with sea salt and cracked pepper. Add a pour from the pass.

  • Red-Wine Jus

    R45

    Reduced with the house Cabernet and thyme.

  • Café-de-Paris Butter

    R40

    Herb, caper and anchovy, melting on arrival.

  • Green Peppercorn

    R45

    Brandy, cream, crushed green peppercorn.

  • Chimichurri

    R40

    Parsley, oregano, garlic, sherry vinegar.

05To Finish

To Finish

  • Molten Chocolate Fondant

    R140

    Warm centre, vanilla-bean ice cream, forest berries.

  • Burnt Basque Cheesecake

    R125

    Scorched top, crème fraîche, honeycomb.

  • Affogato

    R110

    Double espresso poured over ice cream, shot of cognac.

06The cellar

Bottled forthe house.

A short list, deliberately: everything on it is South African, and everything on it can stand up to char. Our own Cabernet leads, poured from the decanter at your table.

  • Fire Grill Reserve Cabernet Sauvignon

    R120 glR620

    2020 · Stellenbosch · house label

  • Syrah, Swartland

    R95 glR480

    2021 · dark fruit, cracked pepper

  • Pinotage, Bottelary

    R90 glR460

    2020 · smoke, bramble

  • Chenin Blanc, Old Vine

    R85 glR420

    2022 · for the lighter cuts

  • Malbec, Reserve

    R690

    2019 · plush, built for the tomahawk

By the glass and by the bottle · Corkage R150, one bottle a table