Why we dry-age our beef for 28 days
Time, cold air and patience. What happens to a ribeye in our glass room, and why it costs more.
Journal
Journal
Notes from the grill, the ageing room and the floor. Written by our team for anyone who loves beef cooked over fire.
Short notes
From the team this month
Grill class
November class is full
Eight places, all taken. December’s class on the 27th opens for booking on 1 December at noon.
Menu
Croaker is back
The Bonny morning market has good croaker again. Grilled whole with herb oil until the end of the season.
Room
New terrace canopy
The terrace now has a full canopy, so rainy season evenings outside are back on.
Grill class
Cook with our grill team
On the last Saturday of the month, eight guests spend an afternoon at the hearth with Ebiye. You learn to build a fire, temper and season a steak, read a probe and rest the meat properly. Then you eat what you cooked, with sides and a dessert.
₦95,000 a person, all food included. Aprons to take home.
Ask about the next class
Your table is waiting by the fire
Book in under a minute. Tables for two to twelve, the ember counter for solo diners, and the vault for private evenings.