£48Dry-Aged Ribeye
Richly marbled, deeply savoury, and aged for 35 days.
Modern steakhouse · London
Exceptional cuts,shaped by fire.
British beef, considered hospitality, and honest cooking over oak and charcoal.
Dinner
Monday–Sunday
From 5:00 PM
Dry-aged in houseOak & charcoalBritish beefLive-fire cookingOld-world winesPrivate diningDry-aged in houseOak & charcoalBritish beefLive-fire cookingOld-world winesPrivate dining
Fire. Craft. Character.
A modern expression of the classic steakhouse.
We bring together carefully sourced ingredients, patient preparation, and the elemental character of live fire.
- Minimum dry-ageing for every signature cut
- 35days
- British producers we buy from directly
- 12farms
- Bins in our temperature-controlled cellar
- 400+
From our dry-ageing room
Signature cuts
Selected for depth of flavour, dry-aged in house, and cooked over oak and charcoal.
£48
£52Bone-In Sirloin
A balanced cut with a clean finish and generous texture.
£98Chateaubriand
Centre-cut tenderloin prepared for two and carved tableside.
£72Wagyu Striploin
Fine marbling, soft texture, and a long savoury finish.
The fire-led kitchen
Every flame leaves its mark.
Our kitchen is built around an open hearth. Oak brings warmth, charcoal brings intensity, and every ingredient is given the time and attention it deserves.
Discover our story
Executive chef
Daniel Mercer
“Great steak begins long before it reaches the fire. It begins with respect for the animal, the producer, and the ingredient.”
Daniel’s cooking is guided by restraint, seasonality, and a belief that the best ingredients need clarity rather than complication.
Meet the teamConfident cooking, warm service, and one of the finest steaks in the city.
★★★★★
The London TableOpening hours
- Monday – Thursday
- 5:00 PM – 11:00 PM
- Friday
- 5:00 PM – 12:00 AM
- Saturday
- 12:00 PM – 12:00 AM
- Sunday
- 12:00 PM – 10:00 PM