This November, enjoy our brand-new Cooking Over Coals menu every Friday and Saturday from 6pm – where fire, flavour, and finesse come together. Enjoy premium cuts of 6-week aged Clonard grass-fed beef, cooked slowly over real coals to bring out deep, smoky richness, perfectly paired with signature cocktails and expertly curated wines, with our in-house sommelier on hand to guide you through the ultimate wine pairings – bold reds that complement the char, cocktails that balance the smoke, and flavours that linger long after the last sip.