Cooked over
live fire.

Slow heat,
nothing hidden.

Our hearth runs at 480°C at the centre and barely warm at the edges. We cook across the whole fire: seafood seared over the hottest coals, vegetables buried in the embers, beef resting where only the smoke reaches.

The kitchen is open on three sides. Sit at the counter and you'll eat what the chef is cooking, as it comes off the grill.