Charcoal | Artisanal Grill & Fine Dining

Dine In & Express Take Away

Mastery of Smoke
& Flame

Savor prime wood-fired cuts table-side or order freshly packed express take away for home & office.
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Table Service & Quick Pickup

Flavors Inspired by
the Seasons

Sustainably sourced ingredients transformed over seasoned white oak—enjoy in-house or take away.
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Gourmet Hearth Experience

Where Every Ember
Sparks a Story

Experience artisanal dining right at your table or order takeout packed with gourmet distinction.
Full Restaurant Menu

Dine & Take Away

Dining Dynamics

Dine In or Take Away

Choose between table-side hearth hospitality or express chef-packed takeout prepared fresh from our open coals.

Table-Side Dining
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Express Take Away
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Cellar & Cocktails
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Our Story

Every Ember Tells a Story

At Charcoal, open fire is more than a technique—it is an art form. Founded on the reverence of ancient binchotan traditions, our chefs harness seasoned hardwoods and volcanic embers to sear dry-aged prime steaks and wild coastal catches into unforgettable masterpieces.

1950

Heritage Craft

45-Day

Himalayan Salt Aged

3 Stars

Michelin Guide

“Fire is not just heat—it is our primary seasoning, awakening primal memories in every bite.”

— Marcus Sterling, Executive Chef & Founder

Direct Phone Orders & Inquiries

+80 (400) 123 4567

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Chef's Signature

Lobster Tortellini

Butter-poached Maine lobster and sweet corn mousse encased in handmade saffron pasta, finished over glowing coals with charred leek emulsion and aged pecorino.

~~$48.00~~ $36.00

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Special Selection

The Charcoal Hearth Menu

✨ Dining at Charcoal? Select items below for table-side hearth service.

Tokusen Wagyu
A5 Miyazaki $78.00

Miyazaki striploin seared over white binchotan coals, smoked bone marrow bordelaise, and freshly grated wasabi.
Prime Dry-Aged Ribeye
45-Day Aged $64.00

Himalayan salt-aged USDA Prime cut with charred rosemary garlic compound butter and Maldon smoked sea salt.
Hearth Smoked Tomahawk
Shareable 38oz $115.00

Whole bone-in ribeye smoked over red oak embers, flamed chimichurri, and roasted black garlic emulsion.
Ember-Charred Lamb Chops
Grass-Fed $52.00

Colorado prime lamb cutlets glazed with pomegranate molasses, mint chimichurri, and smoked sheep's curd.
Smoked Spatchcock Chicken
Organic Free-Range $38.00

Heritage bird marinated in charred Meyer lemon, wild oregano, smoked paprika mojo, and served with roasted pan drippings.
Glazed Kurobuta Pork Belly
Heritage Breed $36.00

Slow-braised then wood-seared with bourbon maple glaze, pickled mustard seeds, and crunchy sea-salt crackling.
Lobster Tortellini
Chef's Signature $36.00

Butter-poached Maine lobster and sweet corn mousse in saffron pasta, charred leek emulsion, and aged pecorino.
Opu Fish
Line-Caught $49.00

Line-caught wild fish roasted over embers, charred scallion dashi, and pickled sea succulents.
Ember-Grilled King Prawns
Wild Tiger Prawns $44.00

Colossal prawns flamed over binchotan with smoked saffron garlic butter, charred lime, and espelette chili.
Charred Octopus Carpaccio
Spanish Galician $34.00

Tender braised octopus sliced ultra-thin, roasted pimentón vinaigrette, charred baby fennel, and crispy caperberries.
Greek Salad
Organic Farm $25.50

Heirloom tomatoes, cucumber ribbons, pickled red shallots, Kalamata olives, and barrel-aged Greek feta.
Artisanal Lasagne
Truffle Ragù $40.00

Slow-braised wood-fired ragù, delicate egg pasta sheets, black truffle béchamel, and 24-month Parmigiano-Reggiano.
Olivas Rellenas
Blue Crab $25.00

Charred gordal olives stuffed with Atlantic blue crab meat, smoked pimentón, and citrus extra virgin olive oil.
Ember Burrata Salad
Pugliese Fresh $28.00

Creamy artisan burrata paired with charred heirloom peaches, torn basil, 25-year aged balsamic, and toasted country bread.
Butternut Pumpkin
Wood-Roasted $18.00

Flame-roasted squash with spiced pumpkin seed brittle, brown cultured butter, and smoked goat's milk curd.
Truffle Parmesan Fries
Black Truffle $16.00

Hand-cut triple-cooked Yukon gold potatoes dusted with black truffle essence, 30-month Parmigiano, and charred garlic aioli.
Bourbon Basque Cheesecake
Signature Dessert $19.00

Caramelized burnt exterior with a molten smoked vanilla bean custard center, dark bourbon cherry compote.
Smoked Rosemary Old Fashioned
Craft Cocktail $22.00

Single-barrel Kentucky bourbon infused with smoked cherrywood, charred rosemary sprig, angostura, and flamed orange zest.
Reserve Pinot Noir (Glass)
Sommelier Pick $24.00

Willamette Valley estate reserve with wild blackberry aromas, forest floor notes, and delicate smokiness ideal for ember steaks.

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”

“Charcoal redefines the primal craft of fire. The A5 Wagyu seared over white binchotan and the Maine lobster tortellini delivered an unforgettable, transcendent symphony of smoke and finesse.”

Chef Marcus Sterling

Michelin Guide Contributor & Culinary Critic

Custom Inquiries & Orders

For large take away orders, bespoke catering, or special requests: call +88-123-123456 or submit below

Contact & Pickup

Order & Catering Hotline

+88-123-123456

Location

Restaurant St, Delicious City,
London 9578, UK

Dine In & Take Away Hours

Monday to Sunday
11.00 am - 11.00 pm

The Charcoal Standard

Crafted Without Compromise

Artisanal Wood-Fire

Prime heritage hardwoods selected for delicate aromatic smoke and searing heat.
Sustainable Sourcing

Ethically raised heritage meats and line-caught wild seafood delivered daily.
Master Pitmasters

Decades of world-class culinary expertise honed over live hearth embers.
Private Dinners & Events

Bespoke multi-course culinary journeys curated for intimate private dining.

Culinary Journal

Upcoming Events & Dinners

15/10/2024

Masterclass

The Art of Dry-Aging: A Masterclass in Texture & Umami
28/10/2024

Wine & Fire Pairing

Autumn Harvest: Pairing Rare Vintages with Ember Steaks
12/11/2024

Chef's Table

Chef's Hearth Tasting: 7-Course Wood-Fired Odyssey

View Our Blog

Mastery of Smoke & Flame

Flavors Inspired by the Seasons

Where Every Ember Sparks a Story

Dine In or Take Away

Every Ember Tells a Story

Lobster Tortellini

The Charcoal Hearth Menu

Custom Inquiries & Orders

Contact & Pickup

Crafted Without Compromise

Artisanal Wood-Fire

Sustainable Sourcing

Master Pitmasters

Private Dinners & Events

Upcoming Events & Dinners

The Art of Dry-Aging: A Masterclass in Texture & Umami

Autumn Harvest: Pairing Rare Vintages with Ember Steaks

Chef's Hearth Tasting: 7-Course Wood-Fired Odyssey

Sent to the Hearth

Mastery of Smoke
& Flame

Flavors Inspired by
the Seasons

Where Every Ember
Sparks a Story