The restaurant
- Cuisine
- Steakhouse, with Australian and US beef grilled over wood fire
- Menu
- Dry-aged cuts, rib-eye, striploin and tomahawk to pre-order, plus seafood
- Room
- Steakhouse and wine bar with live jazz on Fridays
- Drinks
- 50+ wines from 12 countries, many by the glass
- Booking tip
- Walk-ins welcome, reservations recommended; kitchen open until 02:00
The menu keeps to steak, such as an Australian rib-eye or one of the dry-aged cuts, served with sides. The kitchen cooks until the 2am close, so a full dinner at midnight is easy, and on Fridays there's live jazz.