Forty days of patience. Four minutes of fire.
Dry-aged, charcoal-fired steaks and nothing to distract from them. Char & Marrow has one job, and we just happen to do it better than anyone else on the street.
Three cuts worth the wait.
The Tomahawk
1.1kg, forty-five days dry-aged, bone-in rib. Fired over charcoal, finished with bone marrow butter and flaked salt. Carved at the table for two.
Fillet au Poivre
Centre-cut fillet, cracked black pepper crust, cognac jus. The quietest steak on the menu, and the one the regulars never let us take off it.
Porterhouse for Two
Fifty-five days dry-aged, carved tableside. Fillet on one side, sirloin on the other: the house argument settled before it starts.
Forty-five days before it ever sees a flame.
Every rib and loin we serve ages in-house, in a humidity-controlled room built for exactly this. Moisture leaves, flavour concentrates, and the texture changes into something a fresh cut simply can't do.
Our butcher checks every joint by hand, every week. If it's not ready, it waits. Nothing is rushed out of that room early.
A cellar built for red meat.
Tables are limited. Evenings go first.
We seat in two sittings, Tuesday to Sunday. Book ahead for Friday and Saturday. They go first, every week.