Walk past our dining room and you'll see it: a glass-fronted chamber lined with pink Himalayan salt, filled with whole ribs of beef slowly turning a deep mahogany. That's where the magic happens.
What dry-ageing does
As beef hangs at 2°C and 80% humidity, two things happen. Moisture evaporates, concentrating flavour. And natural enzymes break down connective tissue, making the meat more tender.
"At 45 days it's beefy and buttery. At 90 it tastes like blue cheese and hazelnuts."
Why 45 is our minimum
Below 30 days, the change is mostly texture. Past 45, the nutty, almost funky flavours start to develop — and that's when the hearth really sings.
Ask your server which cuts are at 60 or 90 days tonight — there are usually one or two. Book a hearth counter seat to watch them cook.
