Time Out says
New restaurant Fireside is all about open-flame grilling and allowing the flavour and complexity of each ingredient to shine. Not confined to one culinary direction, the restaurant, which has an open-fire grill fueled by varieties of wood and binchotan (Japanese coal) in the kitchen, offers food with elements borrowed from Spanish, Japanese, and Latin American cuisines and will take care of the entire process from butchery to smoking, ageing, grilling and plating for a rustic yet refined dining experience.
Highlight dishes include a confit duck with fire-cooked rice, perfumed with aromatic almond wood and served on a sizzling skillet, Hokkigai (or surf clams) from Hokkaido, Ora King Salmon smoked over applewood for three days and much more. Fireside will also offer rare and specialised meats from Galician Cachena and semi-wild mountain-native Herdwick Sheep, along with aged and cured seafood including local fish and coveted coral trouts.