01 // Line-Up — Est. Under Fire
CINDER
SMASH · SEAR · SMOKE
Two thin patties, smashed hard onto a screaming flat-top, seared into lace-edged, molten-cheese perfection. No frills. Just fire.
SCROLL
02 // Specifications — The Sear
FORGED ON
THE FLAT-TOP.
Fresh beef, weighed to the gram, dropped and smashed within four seconds of hitting 260°C steel. That violent contact is the whole trick — it forces a deep, crunchy Maillard crust while the inside stays juicy. Then American cheese, folded in the heat until it drapes.
Griddle Temp
260°C
Smash Window
4 SEC
Sear Time
90 SEC
Patty Weight
2×80g
LIVE FEED · FLAT-TOP 01
03 // Build — Assemble Your Cinder
Step 1 — Choose your stack
Single
£8.50
Double
£11.00
Triple
£14.00
Step 2 — Stack it up
Smash Cheeseincl.
Smoked Bacon+£2
Grilled Onion+£1
House Pickles+£1
Jalapeños+£1
Crisp Lettuce+£1
04 // The Cut
FOLDED,
NOT MELTED.
04.1 // Sourcing — Every Gram Accounted For
EVERY GRAM,
ACCOUNTED FOR.
/01
THE BEEF
Aged Chuck · 30-Day
/02
THE CHEESE
Folded American
/03
THE BACON
Oak-Smoked · Thick
/04
THE PICKLE
House Brined · 6 Days
/05
THE SMASH
4-Second Window
/06
THE BUN
Brioche · Butter-Toast
/07
THE STACK
Cinder Special
/08
THE FIRE
Beechwood Embers
05 // Story — Come Get Fed
HUNGRY
YET?
YET?
Order ahead, skip the queue, and we'll have it hitting the flat-top the moment you're two minutes out.