Chef tossing food in a flaming pan in the restaurant kitchen

Est. 2009 · Modern Fire Kitchen · London

Where fire meets flavor, served slow.

Seasonal tasting menus cooked over oak embers and open flame. Honest ingredients, patient technique, unforgettable evenings.

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Flame-Kissed Ribeye Saffron Risotto Wood-Fired Pizza Truffle Tagliatelle Ember Oysters Smoked Tiramisu Charred Burrata Black Cod Miso

(01) — Our Story

We cook the way our grandmothers did — over open fire, with patience, salt and the season's very best. Every plate is a quiet conversation between smoke and craft, served to be remembered.

17+ Years by the fire

120+ Seasonal dishes

48k Happy guests

Saffron and spices falling onto a plated dish

Aurelio Marchetti

Executive Chef & Founder

(02) — Signature Dishes

Plates that linger

Scroll to explore

Chef's pick 01

Flame-Kissed Ribeye

$68

45-day dry-aged, charred over oak embers, finished with smoked bone-marrow butter.

Wood-fired 02

Saffron Margherita

$34

72-hour dough, San Marzano tomato, buffalo mozzarella and a drizzle of saffron honey.

Tableside 03

Truffle Tagliatelle

$42

Hand-rolled ribbons, brown-butter jus poured at the table, shaved Périgord truffle.

Seasonal 04

Lobster Risotto

$54

Carnaroli rice, butter-poached lobster, a steaming saffron broth poured to finish.

Dessert 05

Smoked Tiramisu

$16

Single-origin espresso, mascarpone cloud and a whisper of cacao-wood smoke.

See the full menu

(03) — Menu Highlights

Written in season

Our menu changes with the markets. These are the plates our regulars return for, again and again.

(04) — The Process

Market, flame, table

Chef finishing a plated dish with tweezers

01 / 03

Fresh Ingredients

Every morning at dawn our chefs walk the markets. Produce from twelve partner farms, line-caught fish, and herbs from our rooftop garden — nothing frozen, nothing rushed.

12 local farms
Rooftop herbs
Daily catch

Cooked over fire

Our hearth burns seasoned oak and cherry wood at 480°C. We sear, smoke and roast by instinct and by hand, coaxing out flavor only flame can give.

Oak & cherry wood
480°C hearth
No shortcuts

Served with soul

Plates leave the pass still steaming, finished at your table with sauces, broths and stories. Hospitality is the final ingredient.

Tableside finishing
Chef's counter
Wine pairing

(05) — Guest Notes

From our table

01 / 05

“The ribeye arrived still whispering from the grill. I've thought about it every single day since.”

ERElena RossiFood critic, The Gilded Fork

“Dinner here feels like theatre — every course, every flame, perfectly timed.”

MHMarcus HaleRegular since 2015

“The lobster risotto is the best thing I've eaten in a decade. Service was effortless.”

PNPriya NatarajanAnniversary dinner

“We sat at the chef's counter. Watching the fire work was worth the trip alone.”

JCJames & Ana ColeVisiting from Lisbon

“Rare to find somewhere this refined and this warm at the same time.”

SLSofia LindqvistTravel writer

Candlelit dining table set with wine glasses and a plated dish

(06) — Reservations

Reserve your evening

Tables release 30 days in advance. For the chef's counter, private dining or celebrations, our team will tailor every detail.

Book a
Table

DinnerTue – Sun · 6pm – late
Tasting menu7 courses · $145
Private diningUp to 24 guests

Where fire meets flavor, served slow.