Gallery

Inside Las Pampas.

Timber, smoke, candlelight and the crackle of the parrilla. A first look at the room, the fire and the plates that make up an evening with us in Putney.

Steak grilling over open flames on the parrilla — The Fire
Fire Meets Steak

The heart of the house. Our custom-built parrilla runs on native Quebracho wood, and every steak meets the flame here — sealed fast over the hottest embers, then moved to the gentler edges of the grill to finish.

Rustic barn-style dining room with timber and warm lighting — The Atmosphere
The Barn Room

Exposed timber, warm low lighting and the glow of the grill. The dining room is built to feel like an estancia barn after dusk — intimate, a little smoky, and made for lingering over a second bottle.

Tomahawk steak, a premium bone-in cut — The Plates
El Tomahawk

Our showpiece for the table: a 45-day dry-aged bone-in ribeye, carved and served with smoked bone marrow and chimichurri rustico. Built for sharing, best with Malbec.

Red wine being poured at the table — The Atmosphere
The First Pour

The evening begins at the table with a glass of Mendoza Malbec. Deep, plummy and soft-tannined, it is chosen to stand up to char and smoke.

Glowing wood fire and embers — The Fire
Quebracho Embers

Quebracho — 'axe-breaker' — is one of the hardest woods in Argentina. It burns long, hot and clean, giving our beef its unmistakable gentle smoke.

Preparation of meat in the kitchen — The Craft
Mise en Place

Before the first guest arrives, the butchery is done by hand — every cut trimmed and portioned in our kitchen, ready for the fire.

Ribeye steak, Ojo de Bife, plated — The Plates
Ojo de Bife

350g of premium ribeye with a malbec reduction, burnt shallots and smoked salt. Marbling melts into the meat as it rests over the coals.

Close-up detail of a seared steak — The Craft
The Crust

Close up, you can read the fire: a deep, crackling crust on the outside, ruby and glistening inside. This is what time over embers looks like.

Tenderloin steak on a board — The Plates
Lomo Flameado

Centre-cut tenderloin, flambéed tableside with cognac and served with truffle mash — a little theatre for the table.

Short ribs cooking over the grill — The Fire
Asado de Tira

Short rib cut across the bone, grilled hot and fast so the fat crisps and spits on the coals. The taste of a Sunday asado in the pampas.

Slow-smoked brisket — The Craft
Fourteen Hours

Fourteen hours over smouldering embers gives our brisket a dark bark and a tender, pull-apart heart.

Rump cap steak, sliced — The Plates
Tapa de Cuadril

The prized rump cap, aged 30 days. A thick ribbon of fat renders slowly over the grill, then we slice it thin and serve it medium-rare.

Opening December 2026

See it for yourself.

Our dining room is intimate and the fire sets the pace. Book ahead to secure your table.

Reserve a Table How to Find Us

Inside Las Pampas.

Fire Meets Steak

The Barn Room

El Tomahawk

The First Pour

Quebracho Embers

Mise en Place

Ojo de Bife

The Crust

Lomo Flameado

Asado de Tira

Fourteen Hours

Tapa de Cuadril

See it for yourself.