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Fire, smoke and a long table
We cook everything over a custom-built charcoal hearth — the meat is butchered in-house, the fish arrives whole each morning and the vegetables come from a handful of local growers who've fed the kitchen since the day we opened. Nothing leaves the pass without resting under the heat lamps the way a steak should.
The dining room seats forty-eight, with a counter looking straight at the grill if you want to watch the cooks work. We take walk-ins until eight, but for weekends and groups it's worth booking — we'll happily put together a sharing menu if you let us know who's in the party.
Opening Hours
What we cook over fire
Our current menu — discover it on-site or reserve in advance.
Thirty-day dry-aged ribeye over open flame, served with bone marrow butter, watercress and triple-cooked chips.
Day-boat sea bass, salt-baked then finished over embers with lemon, parsley and a dribble of olive oil.
Lamb cutlets, ribeye, merguez and chicken thigh with roasted vegetables, charred flatbread and three sauces.
Aubergine, peppers, hispi cabbage and halloumi with chimichurri, smoked yoghurt and toasted sourdough.
Two courses with a glass of house red — choose from grilled mains, sharing salads and a daily dessert.
Set sharing menu in our back room, including a feature cut from the grill, sides for the table and a cheese board.
« Cooked over fire. Eaten with your hands. »
Grill Restaurant
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