FIRE specialises in the contemporary grilling of meats over wood, Argentinian style. Expect prized cuts of meat, seafood, and vegetables, all beautifully sourced and done.
The menu at FIRE is built around a diverse variety of Argentinian fires. Fires which are formed using a curated selection of woods including, apple, oak and almond woods. The central fire being the ‘Parrilla’, an open wood-fired hearth grill with adjustable grates. Other supporting fires include ‘Asado’ prepared ‘a la cruz’ over a bed of burning embers, ‘Rescoldo’ an ancient method of ingredi- ents buried and cooked under the embers, ‘Caldero’ where the iron pot slowly simmers and bubbles over the flame, ‘Chapa’ where the iron skillet sits over the coals ‘a la plancha’ style. These fires provide a rich canvas on which authentic Argentinian recipes bring unique flavour profiles alive to carefully selected ingredients. A cuisine developed over hundreds of years of migration integrating a unique blend of the old and new worlds, regionality and a melting pot of cultures.
Start perhaps with wood-fired sourdough brushed with wagyu fat, ‘Yerba Mate’ smoked sea urchin butter before progressing to mud crab cooked under almond wood embers with Hokkaido scallops and a clementine dressing. Crispy veal sweet breads in two styles ‘Parrilla’ and ‘Milanese’ comes with a refreshing salad while the meat of slow-cooked marinated Iberico pork ribs falls off the bone. Beef is the main event be it an Argentinian grain-fed OP rib or ‘US Morgan Ranch Striploin.