Ember & Bone

Bone-in 45-day house dry-aged USDA Prime ribeye. Intense marbling, concentrated funk, caramelized crust from the 1,800°F broiler. Served with au jus and crispy shallots.

22 oz

Miyazaki Prefecture A5 Japanese Wagyu New York strip. Butter-tender, richly marbled beyond reckoning. Presented tableside on a warmed Himalayan salt block.

8 oz · Market availability — ask your server

A showstopper for two. Aged 28 days in-house. The filet side supple and buttery; the strip side bold and mineral. Carved tableside.

40 oz (for two)

USDA Prime centre-cut tenderloin, left on the bone for maximum flavour. The most tender bite in the house. Served with truffle compound butter.

10 oz

Long-bone Heritage Angus tomahawk, 60-day dry-aged. Big smoke, deep mineral notes, an extraordinary amount of steak. Perfect for sharing.

48 oz (for two–three) · Reserve 24 hours in advance

28-day aged USDA Prime New York strip — the quintessential steakhouse cut. Firm, beefy, with a clean mineral finish.

16 oz

Roasted split bone marrow, herb gremolata, pickled red onion, grilled crostini. The fat of the feast.

Hand-chopped A5 Wagyu, Dijon, capers, shallot, egg yolk, toasted brioche soldiers. Finished with truffle oil and ossetra caviar.

East Coast oysters, poached jumbo shrimp, Dungeness crab claws, scallop crudo. Mignonette, cocktail sauce, lemon.

Serves two

Flame-roasted golden and red beets, whipped Maytag blue, candied walnuts, micro-frisée, aged sherry vinaigrette.

Caramelised sweet onion, 24-hour Prime bone broth, day-old sourdough crouton, melted Gruyère and Comté crust. A house classic since 2009.

Iceberg wedge, house-cured bacon lardons, heirloom tomato, Buttermilk–Roquefort dressing, chive oil.

Double-fried kennebec fries, black truffle oil, Parmigiano-Reggiano, fresh chives. Served in a copper pail.

A steakhouse non-negotiable. Wilted baby spinach, heavy cream reduction, shallot, nutmeg, panko crust.

Cavatappi, aged white cheddar and Gruyère mornay, butter-poached Maine lobster knuckle, truffle breadcrumb top.

Yukon Gold potato, roasted marrow, brown butter, chive, fleur de sel. A luxury side.

Thick-stalk asparagus over live coals, hollandaise, lemon zest, shaved bottarga.

Chanterelle, hen of the woods, porcini. Butter, garlic, fresh thyme, dry sherry reduction.

Knob Creek 9yr bourbon, demerara, Angostura & mole bitters, charred orange peel, smoked lapsang sphere. Our signature — order it once.

Noilly Prat vermouth rinse, Hendrick's Orbium gin, lemon oil, gold-leaf olive skewer.

Deep garnet. Cedar, blackcurrant, graphite, tobacco leaf. A structured Médoc to partner the ribeye.

Dark fruit, cocoa, crème de cassis. Plush tannins, long finish. A California benchmark.

Pale ruby, ethereal. Rose petal, cherry, forest floor. The elegant counterpoint to Wagyu.

Made to order, your specification.