INSIDE THE ROOM
Dark timber, direct service.
The room stays quiet enough for the grill and cellar to carry the atmosphere.
Explore the roomSTEAKHOUSE
Choose the cut before the temperature.
Seasonal cooking, a deliberate room and a service rhythm designed around the table.
RIBEYE
rich / marbled
rich / marbled
STRIP
firm / beefy
firm / beefy
FILET
lean / tender
lean / tender
PORTER
two cuts
two cuts
Cut before temperature.
The cut changes the experience more than the garnish.
CUT SELECTOR
Ribeye / 350g
High marbling · recommended medium rare · pepper jus.
Choose a cut for temperature and pairing.
Tonight’s short list.
A short selection from the current menu.
The room matters as much as the plate.
Food, room and service are shown together.
CELLAR
A cellar built around the grill.
Old World reds, modern producers and by-the-glass options by cut.
Open cellar17:30Doors
22:30Kitchen
12Counter / intimate seats
Tue–SatService
RESERVATIONS
Make the last step feel as considered as the first screen.
Reserve dinner, tell us about dietary needs, or book a larger table.
Reserve