Mon–Sun · 12pm–11pm
SORRELA kitchen built around live fire
Forty-two seats, an open kitchen and a wood grill. The main menu changes four times a year; steak and fish are cooked every day.
- 42
- seats in the room
- 12
- years on Division
- 4
- menu changes a year
- Oak-fired grill
- Bread baked here every morning
- High chairs and a kids’ menu
- Patio for 16 from April
The menu
The full menu is on the table. These are the dishes ordered most, at this month’s prices.
The open kitchen
The kitchen is open to the room: the grill, the oven and the pass are visible from every table. We burn oak and beech, never briquettes. Meat is broken down here, fish arrives in the morning, sides and sauces are made on site.
- The grill
- Oak and beech, up to 750 °F at the peak.
- Sourcing
- Fish and greens daily, meat three times a week.
- Allergens
- Ask and the floor will read you the dish; swaps within the menu are fine.
A steak comes out at the temperature you asked for, not the one the kitchen prefers. If the cut will suffer at that temperature, you hear it before the order goes in.
Room and bar
Two spaces: the main room with 42 seats and a bar counter with 8. Window tables and the seats by the kitchen are booked separately — mention it when you reserve.
How an evening runs
-
12pm
Lunch
A two-course lunch menu until 4pm on weekdays.
-
5pm
Fire up
The evening brigade comes on and the grill is lit.
-
7pm
Peak
The busiest two hours: booking is required.
-
10:30pm
Last order
The kitchen takes orders until 10:30pm, the bar until 11pm.
Book a table
Pick the party size and the time — we’ll put it into the request. The floor manager calls back within 20 minutes during opening hours to confirm.
Thank you. This is a demonstration site: the booking is not sent to a real restaurant.