Chef Ash Heeger has turned plenty of heads since this charcoal-fired eatery opened in 2016. The menu is compact and to the point, but it’s worth letting the waiters talk you through it. The starters are divided into “colds” and “hots” and tapas style dining in encouraged here. The Cheese Croquettes are a clear favorite and have managed to stay on the ever changing menu for the past year. Not to be missed are the Charcoal Charred Beef and the Fresh West Coast Mussels.
You won’t go wrong with anything meaty here, the ethically sourced dry aged beef is butchered by Ryan Boon and aged further in ASH’s temperature controlled meat locker. Vegetarians won’t go hungry either, with a handful of meat-free options such as the Parsley and Nettle Samp, an interesting dish of Samp that eats similarly to a risotto.
To finish, you’ll struggle to choose between the Freshly Baked Madeleines and not so traditional Banana Split.
Prices are fair, and there’s a good selection by the glass too, so go ahead and experiment.
Top-notch service from passionate waiters who ably guide diners through Heeger’s adventurous menu.
A staircase leads down into this moody yet stylish eatery, featuring exposed brick floors and leather chairs. The eye-catching open kitchen stretches clear across one side of the restaurant, putting the chef’s brigade and charcoal oven on full display.
A special brunch menu is served on Saturdays fueled by Naartjie Mimosa's and Bloody Mary’s, expect something different with items such as Chicken & Waffles and French Toast with Seasonal Berries.
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