Modern Steak Dining,
Crafted to Perfection.
An elegant steak restaurant where exceptional ingredients, open-fire cooking and attentive hospitality come together to create memorable dining experiences.
A quieter kind of steakhouse.
We work with a small handful of native British farms, ageing every cut on the bone in our own room and finishing it over hardwood coals. The wine list — five hundred bottles deep — was built for the food, not the other way around.
The dining room is candle-lit and unhurried. Service is precise without being precious. The intention, simply, is an evening worth keeping.
- Dry-aged British beef
- Seasonal ingredients
- Curated wine cellar
- Exceptional service
- Elegant atmosphere
- Open-fire cooking
The cuts the room is built around.
Four steaks, considered carefully and cooked simply. Available every evening, while supplies allow.
28-Day Dry-Aged Ribeye
Native breed, deeply marbled, grilled over open flame and rested with brown butter.
Chateaubriand for Two
Heart of the fillet, carved at the table with béarnaise and bone-marrow jus.
Japanese A5 Wagyu
Kagoshima sirloin, finished over binchotan. Served in measured 50g portions.
Porterhouse for Two
The fillet and sirloin on the bone — dry-aged 35 days, carved and shared.
An exclusive room, for the evenings that matter.
The Marlowe Room seats up to fourteen at a single oak table, separate from the main dining room and dressed for the occasion. Our sommelier will build a wine flight around the menu; the head chef will walk you through every course.
Ideal for milestone celebrations, intimate business dinners and curated tasting evenings.
A cellar of five hundred.
Old World classics, small-grower Burgundy, and a rare-whisky list curated over a decade. Our bar team make the cocktails properly — measured, balanced and built to drink with food.
- · 500-bottle wine cellar, sommelier-led
- · Classic cocktails, made with patience
- · Rare whiskies from Japan, Scotland and Kentucky
- · By-the-glass pairings, every course
"Some of the finest beef in London — handled with the restraint of a great kitchen and the warmth of a proper room."
"An effortless, expensive evening. The Chateaubriand is a quiet masterpiece."
"A modern steakhouse that does not raise its voice. It does not need to."
Twenty-eight days, on the bone.
Every cut on our menu is aged in our own glass-fronted room — never less than 28 days, often longer. It is patient work, and it is the work the rest of the kitchen is built around.
Read our storyReserve Your Table.
Open Tuesday through Sunday. Bookings are taken up to ninety days in advance.