Reverse-Seared British Tomapork Steaks with God Fyr Gooseberry Glaze and Garden Sauce Thick British Toma-pork steaks gently smoked, glazed with sweet and sharp gooseberry, then seared over charcoal until dark and sticky.
Whole Grilled Sea Bass Whole sea bass grilled directly over charcoal with lemon, crisp golden skin and beautifully moist flesh, cooked simply in the Charlie Oven.
Charcoal Grilled Prawn Cocktail Whole-shell prawns grilled over charcoal on the Charlie Perforated Plancha Rack, served warm with a crisp herb salad and homemade cocktail sauce.
Yakitori Chicken and Leeks with Sticky Tare Sauce Charcoal-grilled chicken and leeks glazed in sticky tare sauce, cooked on the Charlie Turkish Skewer Rack for perfect caramelisation.
Beef Tataki with Asian Salad, Ponzu Lotus Crisps Beef Tataki with Asian Salad, Ponzu & Lotus Crisps – seared rare beef, zesty ponzu, and silky black garlic emulsion. A show-stopping starter.
Beef Short Ribs with Stout and Black Treacle Charcoal-seared beef short ribs slow-cooked in stout and black treacle until tender, with a rich, sticky glaze.
Grilled Watermelon & Feta Salad A sweet and smoky twist on a Greek classic—grilled watermelon, salty feta, mint, and balsamic make the perfect fire-kissed summer salad.
Greek-Style Grilled Octopus – Fire-Seared Tender octopus marinated in lemon, oregano and olive oil, then fire-seared in the Charlie Oven until crisp and smoky at the edges. A Greek-style seafood showstopper.
Chicken Souvlaki Grilled Skewers Chicken souvlaki grilled over live fire in Charlie. Juicy, lemony chicken breast skewers served with warm pita and tzatziki; fast, flavourful, and perfect for summer.
