From the grill

A 300 g rib-eye aged for 45 days on the bone, cooked over charcoal and rested, with fries and peppercorn sauce.

The most tender cut, grilled over charcoal and topped with melting bone marrow butter, with grilled tomato and greens.

A whole sea bass grilled over charcoal with lemon, garlic and herbs, filleted at the table if you like.

Two thin patties smashed on the plancha with American cheese, pickles, onion and our burger sauce in a brioche bun.