Fortitude Valley, Brisbane
Wood-fired. Nothing fancy.
Dry-aged steaks, charred vegetables and cold beer, cooked over ironbark on James Street. Big flavours, no fuss.
Ironbark firefor every dish
Dry-agedon site for 30 days
Late kitchentill 11 pm on weekends
One fire. Everything on it.
There is no gas in our kitchen. Every steak, every vegetable and even the dessert is cooked over an ironbark fire.
Our beef is dry-aged on site for 30 days and comes from two farms in the Darling Downs.
Menu
Steaks served with fire-roasted potatoes and salsa verde.
From the fire
Rump 300 gDarling Downs, 30-day aged
$42Scotch fillet 350 gRich and marbled
$56Half chickenBrined, smoked, charred
$34On the side
Charred broccoliniChilli, lemon
$12Fire potatoesBeef fat, rosemary
$11Burnt basque cheesecakeCooked in the embers
$15Inside Chocom Grill
Why the fire matters
Real smoke
You can taste the wood. That is the point.
Aged in house
We control every step, from carcass to plate.
Built for groups
Long tables, sharing boards and a kitchen open late.
Good to know
Do you have vegetarian dishes?
Yes, the fire does wonders for vegetables. Ask about our seasonal plate.
Can I book for a big group?
We seat groups of up to 30 with a share menu from $75 a head.
Is there parking?
Two public car parks are within a block, both free after 6 pm.
Visit us
Wednesday and Thursday5 pm to 10 pm
Friday and Saturday12 pm to 11 pm
Sunday12 pm to 9 pm
Monday and TuesdayClosed