Meat Manifesto
We believe in good meats for everyone. Our sourcing philosophy is simple. We source from smaller, thoughtful farms who care about their cattle.
We are about quality meat with good flavour, without burning a hole in your pocket.
We do justice to what nature has given us, from dry-aging meats for 35 days to cooking with masterful Asado techniques over our Jarrah wood-fired griller.
Our steaks cut different.
Dry-aged for 35-38 days in our restaurant, we make sure to push the flavours to its maximum. Deepening the aromas and enhancing the texture of every cut in a controlled humidity environment.
Cooked with Asado.
Remembering our Argentinean roots, we cook largely using the Asado (lit. roast; roasted) technique, the epitome of Argentinean barbecue and culture. Our wood-fired grill in the kitchen elevates to multiple heights, playing with fire and speed to create perfection.
