Temper
Menu with Prices in the UK

Thick-sliced rare-breed Yorkshire beef roasted over oak embers, served with beef-fat roast potatoes, giant Yorkshire pudding, roasted carrots, greens, and bone marrow gravy.

Crispy-crackling British pork loin cooked on the central fire pit, plated with beef-fat roasties, Yorkshire pudding, burnt apple sauce, and rich jus.

Slow-smoked pulled British lamb shoulder with mint salsa verde, beef-fat roast potatoes, Yorkshire pudding, seasonal roots, and lamb gravy.

Decadent Sunday feast per person combining smoked beef, crackling pork loin, and lamb shoulder with double Yorkshire puddings and trimmings.

Saturday & Sunday brunch package pairing fire-cooked tacos, carnitas flatbreads, or smoked meat plates with 90 minutes of bottomless margaritas, prosecco, or beer.

Freshly smashed avocado with lime, coriander, jalapeño, and red onion served with warm house-fried masa tortilla chips.

Crisp smoky pork belly nuggets glazed in sticky tangy sweet-and-sour sauce with toasted sesame seeds and pickled chilli.

Warm masa tortilla chips layered with dry-aged beef chilli, melted mature cheddar, pickled red onions, soured cream, and tajin.

Golden skillet cornbread enriched with rendered aged beef dripping, topped with whipped sweet-spicy Korean gochujang butter.

Flaky baked pastry parcels filled with spiced minced rare-breed beef, olives, and egg, served with vibrant green herb chimichurri.

Creamy Pugliese burrata served with charred sourdough flatbread, smoky herb green sauce, and sweet pickled chillies.

Temper's iconic dry-aged ground beef patty seared crisp with melted aged cheddar, dill pickles, onion, and house burger sauce in warm masa tortilla.

Caramelised smoky brisket burnt ends glazed in house BBQ sauce, topped with crisp pickled slaw and coriander on charred corn tortilla.

Yucatán-style achiote and Seville orange slow-roasted pulled pork shoulder with pickled pink onions and habanero salsa.

Tender 12-hour smoked British lamb shoulder paired with smoky aubergine purée, pickled chillies, and fresh mint.

Tempura-crisp whole soft-shell crab nestled on masa tortilla with chipotle emulsion, shaved fennel, and fresh lime.

Fire-kissed king prawns glazed with garlic chilli oil, mango salsa, avocado crema, and crisp masa tortilla.

Whipped creamy goat's cheese on charred corn tortilla with sweet honey glaze, crispy shallots, and pickled green chillies.

Blistered fire-baked flatbread piled high with tender smoked beef brisket, fresh garden herbs, pickled chillies, and zesty tajin.

Crispy smoked pork belly strips tossed in spicy sweet-and-sour glaze on charred sourdough flatbread with herbs and tajin.

Slow-smoked pulled lamb shoulder served on fire-baked flatbread with fermented kimchi onion, pickled chillies, and coriander.

Chargrilled pulled chicken thigh glazed with wildflower honey and sriracha hot sauce over warm blistered flatbread.

House-butchered coarse beef sausage sliced over flatbread with molten Swiss raclette cheese and fresh tomato pico de gallo.

Fire-charred cauliflower florets glazed in Korean BBQ sauce over smoked labneh, aged parmesan, and toasted walnuts.

Wood-grilled monkfish tail and king prawn skewers brushed with Peruvian aji amarillo chilli sauce, lime, and coriander.

Whole shell-on chargrilled king prawns with garlic chilli butter served alongside two refreshing mini lime margaritas.

Rare-breed Yorkshire rump cap dry-aged in-house for 35+ days, seared over hot oak coals with crisp fat cap and sea salt.

Generous 300g dry-aged picanha cut cooked medium-rare over live fire, sliced and finished with flaky Maldon salt.

Thick-cut 350g dry-aged British sirloin seared on the open fire pit for deep smoky crust and tender marbled centre.

Large 400g rare-breed sirloin steak grilled over hardwood embers and rested in herb dripping.

Ultra-tender 250g centre-cut British beef tenderloin seared over live coals—lean, buttery, and delicate.

Whole-beast butchered bone-in Yorkshire rib-eye (£14.50 per 100g, min 500g) blistered over oak fire and carved for sharing.

Monumental T-bone sharing cut combining rich sirloin and tender fillet on the bone (£14.50 per 100g), cooked over open fire.

Crisp triple-cooked hand-cut chips tossed in smoky seasoning, drizzled with house burger sauce and fiery sriracha.

Chargrilled sweetheart hispi cabbage wedge roasted in embers and topped with rich tarragon beef-fat béarnaise.

Crisp-edged potatoes confit and roasted in aged beef dripping, drenched in melted Alpine garlic raclette cheese.

Meaty roasted field mushrooms glazed in savoury Korean gochujang paste and topped with sliced spring onions.

Charred sprouting broccoli and seasonal greens tossed in house crispy garlic-chilli oil and lemon.

Split beef canoe marrow bone blistered on the fire pit, served with fresh parsley chimichurri and toasted sourdough.

Ripe seasonal British heritage tomatoes tossed with crisp red onion, sherry vinaigrette, and basil.

Velvety classic tarragon béarnaise emulsified with warm rendered aged beef dripping.

Rich crushed black Tellicherry peppercorn cream sauce flamed with Kentucky bourbon.

Choose vibrant South American parsley-garlic chimichurri or sweet-umami Korean fermented BBQ glaze.

Baked-to-order skillet chocolate chip cookie with gooey Brazilian brigadeiro fudge centre and fior di latte ice cream.

Rich bittersweet chocolate ganache torte over salted peanut crunch base, served with creamy peanut butter ice cream.

Caramelised crust cheesecake infused with dulce de leche caramel and flaky sea salt.

Temper signature cocktail shaking blanco tequila with sweet lychee, fresh lime juice, and fiery red bird's-eye chilli rim.

Double-shot specialty espresso shaken cold with reposado tequila, coffee liqueur, and subtle agave syrup.

Artisanal Oaxacan espadín mezcal topped with pink grapefruit soda, lime, and Tajín chilli-salt rim.

Alcohol-free sparkling botanical cooler blending fresh passionfruit purée, pressed lime, mint, and soda water.

Iconic Mexican cane-sugar citrus soda bursting with sweet mandarin orange flavour.

Chilled British orchard pressed cloudy apple juice served over ice.

Chilled classic Coca-Cola or zero-calorie Diet Coke glass bottle with fresh lemon slice.

Ethical British spring water in 750ml sharing bottle for the table.