Cool, bright and deliberately restrained, this opening plate is imagined to sharpen the palate before the grill. Fresh texture and a clean finish create a calm first course, giving the table a precise counterpoint to the warmer, more savoury courses that follow.
Restaurant Menu
Fire-led steak, generous plates and a table made for after dark.
This is a guide to Bluff And Hearth’s course-led kitchen: opening plates, hearth-cooked mains, sides and dessert, arranged for an unhurried restaurant visit. Read it as a starting point for dinner, a shared table, or an evening that continues nearby in the dedicated Card Room.
Browse the menuSteakhouse dining · Card Room nearby
Kitchen approach
How the kitchen reads the table
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01
Fire as the centre
The grill gives the menu its direction: direct heat, savoury depth and the unmistakable warmth that arrives with a well-tended hearth. Steak sits naturally at the centre, while charred accompaniments and gentle smoke give each course a measured sense of arrival rather than a display of technique.
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Courses made for conversation
The sequence moves from opening plates through mains, sides and dessert so a table can settle into the whole evening. Guests may share where it suits the occasion or keep a course close at hand; either way, the pacing leaves room for stories, pauses and a proper dining-room rhythm.
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A considered late-night table
The menu is equally at home with restaurant guests and with those extending their night around the physical Poker Lounge. Dining remains its own occasion; the separate Card Room is for offline, in-person, chips-only entertainment at poker tables, never a substitute for a meal or part of it.
Browse the chapters below for the mood and structure of the kitchen, then make a direct enquiry for current restaurant arrangements.
First course
Opening plates
Small beginnings with enough character to set the table before the hearth takes over.
From the hearth
Smoky hearth starter
A warm starter with a gentle trace of smoke and a charred edge from the hearth. It has the kind of substance that works as a personal opening or as a plate passed around the table, without asking the evening to rush ahead of itself.
Garden-led
Garden-led plate
A vegetable-forward beginning built around contrast: colour beside warmth, crunch beside softness, and a finish that feels lively rather than dutiful. It brings another register to the steakhouse table while keeping the same attention to texture and thoughtful presentation.
For the table
Table bread and cultured accompaniment
A simple table ritual of warm crust and a rich accompaniment, intended to be broken, shared and returned to between conversations. It prepares the room for the courses ahead with the comfort of something familiar, handled with care.
Main course
From the hearth
The main course chapter is led by grilled steak and the depth that comes from heat, resting and careful seasoning. It is a steakhouse rhythm made for a settled evening: a dark crust, a tender centre and the quiet aroma of the hearth carrying through timber, leather and lamp light.
Classic grilled steak
The chapter’s anchor: a steak imagined through its browned crust, tender interior and the savoury lift of the grill. A composed accompaniment can bring a brighter or softer note alongside it, letting the hearth remain the unmistakable centre of the plate.
Steakhouse alternative
A second substantial route through the grill for guests seeking a different balance of richness and texture. It keeps the premium, fire-led mood of the table while offering another considered main course to place beside the evening’s central steak selection.
Hearth-roasted main
A fire-led main that looks beyond the central steak selection without stepping away from the kitchen’s core idea. Roasted warmth, savoury edges and a measured finish give the table an inclusive choice that still belongs to the same after-dark meal.
To complete the table
Sides, sauces and the final course
Supporting plates bring contrast around the grill, then make room for a composed, unhurried finish.
Sides for the centre
Textures beside the grill
Side dishes are there to shift temperature and texture around the main course: greens with freshness, potatoes with comfort, or vegetables carrying their own season of warmth. They are chosen for the centre of the table, where each plate can be returned to naturally.
Sauces with restraint
House-style sauces are finishing touches rather than a cover for the hearth. Their role is to add depth, brightness or a richer edge when wanted, while leaving the char and careful seasoning of a fire-led main clear on the palate.
Dessert after dark
A composed sweet finish
Dessert arrives as a rich, considered close to a slow dining-room evening. Warmth, creaminess, fruit or chocolate can each find a place here, giving the table a final course with enough presence to feel complete without crowding the conversation.
A last small indulgence
For guests who prefer to finish more lightly, a smaller shared sweet note lets the meal end at its own pace. It is a quiet final gesture: something to divide, discuss and enjoy before the room settles into the rest of the night.
Restaurant to Card Room
Explore the physical Poker Lounge
Dinner before the dealt hand
Guests can make the restaurant part of an evening that also includes Bluff And Hearth’s dedicated Card Room / Poker Lounge. The transition is from dining room to physical, in-person poker tables: dinner remains a restaurant occasion, while the salon offers its own quiet card-room setting for guests who choose to continue their night.
Offline · In person · Chips-only entertainment. Texas Hold’em tournaments and poker events belong to the physical poker salon experience. The restaurant menu remains a dining guide.
Restaurant guide
Top 10 Poker Night Dishes
A food-forward guide for guests planning dinner around an in-person poker evening. These are dining ideas shaped by shareable pace, practical eating and satisfying hearth flavour—not a poker offer, package or reward. The Card Room remains physical, offline and chips-only.
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01
Charred table opener
A warm grilled small plate to gather everyone at the table before the evening shifts rooms. Its hearth character feels generous without becoming cumbersome, making it an easy first shared gesture while conversation finds its rhythm.
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02
Crisp garden plate
A vegetable-led plate with a clean crunch and bright contrast. It gives the table a lively opening beside richer courses and keeps the first stretch of dinner feeling composed, comfortable and distinctly restaurant-led.
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Hearth-crusted steak
The steakhouse staple for guests who want the direct pleasure of the grill: a browned exterior, tender centre and savoury warmth that suits a long evening. It is best approached as a proper main, with time to enjoy the table around it.
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Composed grill alternative
A substantial fire-led main with a different texture or richness alongside the central steak choice. It gives groups another route through the kitchen’s signature heat while keeping the dining experience settled, tactile and easy to share in conversation.
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Warm hearth vegetables
A central plate of roasted warmth and varied texture, made for passing around between hands. It adds colour and contrast to the middle of the table, creating a companion to the grill that does not ask guests to abandon the meal’s relaxed pace.
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Golden potato side
A comforting side with a crisp edge and soft interior, ideal beside a fire-led main. Familiar but carefully placed, it gives the table something grounding to return to while the evening stays social and the meal remains the first priority.
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Bright chilled course
A cooler, fresher plate for later in the evening, bringing a cleaner note after the hearth’s deeper flavours. It offers balance through texture and finish, keeping the table comfortable without making any nutritional promise about the meal.
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Lightly charred greens
Greens with a gentle char and a pleasing snap give the table a lighter late-evening choice. They sit naturally beside richer plates, carrying the flavour of the hearth in a more restrained form that still feels at home in the steakhouse.
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Dark chocolate finish
A rich dessert idea for the closing stretch of dinner, built around depth and a slow, composed finish. It belongs to the restaurant table as an ending in its own right, never as a reward connected to what happens in the Card Room.
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Shared final sweet
A smaller sweet note for guests who would rather close together than choose a full individual dessert. It gives the evening a final moment of generosity and conversation before guests move on, linger in the dining room or visit the separate poker salon.
Offline · In person · Chips-only entertainment. Poker Lounge participation is solely physical at the venue. There is no online gambling, betting, sportsbook, deposits, withdrawals, cash winnings, money or currency involved.
Read about offline poker at the venue
For groups
For the table, before a poker event
Arrive for the restaurant first
Give dinner its own place in the evening. A group table has room for an opening course, a settled main and a final plate without treating food as an interruption. The restaurant’s strength is its pace: a complete meal shared in the dining room before any next part of the night.
Choose a table rhythm
Select plates across the courses so everyone can enjoy the table without rush before moving towards a poker event. A mix of individual mains and centre plates can keep the conversation easy, letting guests take in the kitchen’s fire-led character at a natural pace.
Keep poker participation separate
Texas Hold’em tournaments, poker events and poker tables belong to the dedicated in-person Card Room, not the menu itself. Any participation terminology, including a buy-in where used in the physical lounge context, is never an online payment flow. The experience remains chips-only entertainment: no deposits, withdrawals, cash winnings, money, currency, online gambling, betting or sportsbooks.
Make an enquiry
Private dining and restaurant enquiries
Planning a restaurant evening, a group table, or dinner around an in-person Poker Lounge occasion? Send an enquiry to begin a conversation with Bluff And Hearth. Dining and the dedicated physical Card Room are distinct parts of the venue, and your enquiry can start with the restaurant experience that suits your occasion.
Physical poker only Any poker-related conversation concerns offline, in-person, chips-only entertainment at the venue—never online gambling, betting, deposits, withdrawals, cash winnings, money or currency.
Contact Bluff And Hearth
Menu note
This page presents Bluff And Hearth’s menu character and course structure as a dining guide. For current restaurant arrangements and a conversation about your occasion, please make an enquiry directly with the venue.
Poker-related entertainment is solely offline, in person and chips-only at the venue. There is no online gambling, betting, sportsbook, deposits, withdrawals, cash winnings, money or currency.