01
Fillet
The quiet one. Centre-cut, trimmed close, grilled fast and rested long.
£42
Steak, Fire, Time.
Dry-aged British beef, charcoal grilled and served without compromise.
Grainger Town, Newcastle. Beef from one Northumberland herd, hung on the bone in our own chamber for 28 to 60 days.
Aged on
the bone.
28Days · Sirloin
45Days · Ribeye
60Days · Côte de Boeuf
One fire.
No shortcuts.
From the Grill
Five cuts we would put our name to.
Everything is grilled over British lumpwood and rested as long as it was cooked. Served with dripping-cooked chips and a sauce of your choosing.
01
02
Ribeye
Bone in, fat cap rendered hard against the coals. The cut we eat ourselves.
£39
03
Sirloin
Aged on the bone, cut thick. Beefy rather than buttery — order it rare.
£36
04
Chateaubriand
Centre-cut fillet for two, carved at the table. Béarnaise, whether you asked or not.
£82
05
Dry-Aged Porterhouse
Sirloin and fillet either side of the bone, sold by weight and chosen at the pass. Typically 900g to 1.2kg — enough for two, generous for three.
£9per 100g
/ 04 — Cellar & Bar
A list built for beef.
Three hundred bins, weighted hard toward Piedmont, Rioja and the northern Rhône. Everything under £60 sits on the first page, because that is where most people look.
01
By the glass
Ten reds and six whites, changed weekly. Coravin for anything on the reserve page.
02
The cellar
Older Barolo and Rioja bought on release and left alone. Ask for Marta.
03
The bar
Eight seats, no reservations. Full menu served until close.
Provenance
Provenance
We buy whole animals from one farm in Northumberland. That means we cook the shin with the same attention as the fillet, and it means the menu changes when the animal does. It is a harder way to run a kitchen and a better way to eat. — Callum Reid, Head Chef
Private Dining
The Cellar Room
Twenty-two seated beneath the arches, or fourteen around one table. Your own bar, your own service, and a menu written with you rather than handed to you. We host boards, birthdays and the occasional wedding lunch.
Enquire about the room
Said of us
From the guest book
Guest book · OctoberThe best beef I have eaten north of London, cooked by people who clearly think about very little else.
Guest book · The Cellar RoomUnshowy, expensive, and entirely worth it.
Guest book · Table for twoA dining room that knows exactly what it is, and never once raises its voice about it.
The Room
Gallery
(VI) — Reservations
A table at Ember & Bone.
Bookings open sixty days ahead. For parties of seven or more, or the Cellar Room, please email us — those we arrange by hand.
Or email reservations@emberandbone.co.uk — we reply the same day.
Opening hours
- Mon Closed
- Tue–Thu 17:30 – 22:00
- Fri–Sat 12:00 – 14:30, 17:30 – 23:00
- Sun 12:00 – 17:00
Getting here
Four minutes from Monument Metro. Grey Street taxi rank at the corner. Evening parking on Grainger Street after 18:00.
The dining room and bar are step-free. The Cellar Room is reached by stairs — please tell us when booking and we will seat you upstairs.