ojo de bife
The most marbled cut, a crisp fat edge and a deep beefy middle.
from $24
Quebracho embers · Brickworks District · Sample
Slowfire.
Aged cuts over quebracho embers. Order online: pickup in 20 min or at your door in 35–45.
- 35–45 min
- Min. order $15
- Free over $40
The counter
Order from the grill
Pick a cut and its weight, tell us the point, add a side and a sauce. The tray checks your zone and does the maths.
bife de chorizo
Firm, lean grain with a strip of fat along one side. The asado classic.
from $22
tapa de cuadril
The rump cap, grilled fat side down first, then sliced against the grain.
from $19
entraña
Thin and loose-grained, charred fast over the hottest part of the grill.
from $18
vacío
Slow on the edge of the embers until the outside crackles.
from $19
asado de tira
Cross-cut ribs, two hours over low embers, served cooked through.
from $21
Sample menu and prices of a fictional grill.
Know your cut
The cut map
Tap a part of the steer: where the cut comes from, how it eats, the point we recommend and what it costs.
01 · Upper ribs
Ribeye
ojo de bife
The most marbled cut, a crisp fat edge and a deep beefy middle.
Our pick: Medium rare
The fire
Quebracho.Two hours of embers.Coarse salt.Nothing else.
The grill master’s specials
Off the board this week
Three plates built around the fire. Availability follows the day of the week.
Family asado
Ribeye, picanha, short ribs, chorizo and provoleta, carved on one board.
On the board
- Ribeye800 g
- Picanha700 g
- Short ribs800 g
- Beef chorizo× 4
- Provoleta× 2
- Sides× 4
People
$109
Tomahawk for two
The whole rib on the bone, rested and carved. Two sides and two sauces.
$89
Cast-iron lunch plate
Sliced striploin on cast iron with rosemary potatoes and charred peppers.
$24
Grass-fed beef 
Eat by the fire
Book a table
Lunch and dinner, Tuesday to Sunday. Sit at the grill counter and watch your cut on the embers.
- Tuesday12:30–16:00 · 19:30–23:30
- Sunday12:30–17:00
- MondayClosed
We hold the table for 15 minutes. From 9 people we call you to confirm.
How it gets to you
Fired when you order
Order in three taps
Cut, point, side. The tray checks your zone and the fee before you pay.
Fired when you order
Nothing waits under a lamp: your cut goes on the embers when the ticket prints.
Sealed hot for the trip
Rested, sliced and packed in a vented box, sauces apart so nothing goes soggy.
Sample process of a fictional grill.
- Zone A0–3 km35–45 min$2.50
- Zone B3–6 km45–55 min$4.50
- Zone C6–9 km55–70 min$6.50
Find the fire
Visit and delivery
Opening hours
- Monday
- Closed
- Tuesday
- 12:30–16:00 · 19:30–23:30
- Wednesday
- 12:30–16:00 · 19:30–23:30
- Thursday
- 12:30–16:00 · 19:30–23:30
- Friday
- 12:30–16:30 · 19:30–00:00
- Saturday
- 12:30–16:30 · 19:30–00:00
- Sunday
- 12:30–17:00
- Monday
- Closed
- Tue – Thu
- 12:30–16:00 · 19:30–23:30
- Fri – Sat
- 12:30–16:30 · 19:30–00:00
- Sunday
- 12:30–17:00
Any screen
The same grill, in a pocket
Menu, tray and tracker on a phone: the order you place above shows up here, live.
- Delivery or pickup in one tap
- Zone and fee checked before paying
- A live status after ordering
Slow fire.
Most ordered cuts
- Ribeye$24
- Picanha$19
- Striploin$22
- Skirt steak$18