The Heart of the Kitchen — our Charcoal Grill

As you walk through our doors, the fragrant aroma of the grill will greet you. It's the heart of our kitchen - not only where our steaks are cooked, but seafood seared and vegetables smoked. With its intense heat and smouldering charcoal, the grill needs a deft touch, particularly as many elements from our menu kiss the coals before being plated.

A dry-aged T-Bone steak

The O'Connor T-bones we grill are aged for what our Head Chef, Colin Mainds, says is "the perfect amount of time." Twenty-eight days is his magic number, as it deepens the steak's flavour and aids in tenderness. Once ordered, the T-bones are seared over high heat and brushed with garlic, rosemary and thyme. Served with wood-grilled seasonal greens (at present, it's swiss chard) and a trio of house-fermented wholegrain mustard, hot English and Béarnaise, it's ideal for three to share. Anthony Pieri from our wine team recommends a glass of 2016 Terrefort-Lescalle Bordeaux to have alongside.