PRIME // THE STACK — IMMERSIVE TASTE

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PRIME CUT No.01 — DRY-AGED STACK

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FLAME-FORGED // CUT No.01

PRIME
// THE STACK

DRY-AGED · STACKED · SEARED

THE CUT // PRIME No.01

SPECIFICATIONS
// 02. THE CUT

GRILL TEMP:

0°C

Two dry-aged smash patties hit a 230°C flat-top, locking in a deep Maillard crust while staying juicy at the core.

DRY-AGED28 DAYS

BEEFWAGYU × ANGUS

CHEESEAGED CHEDDAR

BUNBRIOCHE / SESAME

STACK WEIGHT340 G

SEARMAILLARD +

THE STACK //

03. THE
STACK

Eight layers, built to architecture. Brioche, butter lettuce, beefsteak tomato, aged cheddar, double sear, caramelized onion and the house sauce — stacked.

SEAR PROFILE:

MAILLARD

SESAME BRIOCHE

CARAMELIZED ONIONS

AGED CHEDDAR

DOUBLE SMASH

BEEFSTEAK TOMATO

BUTTER LETTUCE

BRIOCHE BASE

01 · OVERVIEWISO 800 · WB 5600KFRAME 000 / 200 SECTION 01 / 05SCRUB ACTIVE

010203

THE MENU // SELECT YOUR BUILD

// 01. THE LINE-UP

3 BUILDS · MADE TO ORDER

01 / SIGNATURE

THE SMOKE

$28

Thick-cut applewood smoked bacon. Aged cheddar. Charred brioche bun. Smoke still rising when it hits the table.

SMOKED BACONCHARRED BRIOCHEAGED CHEDDAR

02 / PREMIUM

THE TRUFFLE

$48

Périgord black truffle shavings. 72h-infused truffle mayo. Single Wagyu patty on polished black marble. Michelin energy.

PÉRIGORD TRUFFLEWAGYU PATTYTRUFFLE MAYO

03 / ICON

THE PRIME

$58

Our icon. Double smash. Double cheddar. Caramelised onions. Truffle mayo. Built on a gold standard. The full expression.

DOUBLE SMASHCARAMEL ONIONGOLD STANDARD

INTERACTIVE // CUSTOM BUILD

// 02. BUILD YOUR PRIME

STEP 1 · CHOOSE SIZE

STEP 2 · ADD TOPPINGS

YOUR PRIME

TOTAL BUILD$18

ORDER YOUR PRIME

03 // OVERVIEW — THE PRIME STACK

PRIME
STACK

A 500g Wagyu A5 patty, 28-day dry-aged and seared at 260°C on charcoal iron. Seven layers. Zero compromise. Every detail engineered for one moment.

PATTY WEIGHT

500 G

DRY AGED

28 DAYS

GRILL TEMP

260 °C

FAT RATIO

80 / 20

LAYERS

ORIGIN

WAGYU A5

RESERVE A TABLE →

SEARING NOW

260°C

FLAME-FORGED — SINCE 2024

500G

WAGYU A5 PATTY WEIGHT

Single-grind, hand-formed. BMS 10–12 marbling. Never frozen.

DAYS DRY-AGED

In-house dry-aging at 2°C. Enzymes break down fibres. Flavour concentrates.

260°

CELSIUS SEAR TEMPERATURE

Charcoal iron. First contact triggers the Maillard reaction within seconds.

LAYERS IN THE STACK

Every component chosen for what it contributes — nothing added without purpose.

PROCESS // CHARCOAL IRON SEAR

// 04. THE SEAR

COLD STORAGE

THE WAGYU RESTS

Cold storage. 4°C. The dry-aging process has finished. Marbling locked in. The patty waits.

BROWNING REACTION

MAILLARD BEGINS

First contact with charcoal iron. The surface reaches 150°C. Browning starts. Crust begins to form. Aroma rises.

MAILLARD COMPLETE

PEAK SEAR

260°C. Maximum heat. The crust locks in. Interior stays medium-rare at 54°C. This is the moment.

°C

260°200°150°100°0°

SEARING NOWSCROLL TO RAISE HEAT ↓

// 05. THE CRAFT

EVERY LAYER. UNCOMPROMISED.

Nine hand-selected ingredients. Each sourced, cured, or slow-cooked to its peak — then stacked into THE STACK.

MAILLARD SEAR

Charcoal Iron · 230 °C

WAGYU × ANGUS

A5 Grade · Double Smash

SESAME BRIOCHE

Butter-Glazed · House Baked

AGED CHEDDAR

Cave-Aged · 12 Months

SMOKED BACON

Applewood · Thick-Cut

CARAMELISED ONIONS

4h Slow-Cooked

TRUFFLE MAYO

Black Truffle · House-Made

FARM EGG

Crispy Lace · Runny Yolk

DILL PICKLE

House-Brined · Fresh Dill

FLAME FORGED

Direct Charcoal · Open Fire

PRIME · DRY-AGED · FLAME-FORGED · STACKED

THE STACK

SOURCING // THE PRIME INGREDIENTS

// 06. THE CUT