Summertime rump steak bathed in walnut butter, with a fresh’n crunchy baby gem, courgette, walnut and Parmesan salad.
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Decadent chateaubriand, the aristocrat of French cuisine, with classic Château sauce, bone marrow crumb and cauliflower 3 ways.
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Classic steakhouse dinner. Tomahawk steak cooked with attitude, unctuous Béarnaise, seasonal spuds, and umami-loaded creamed spinach.
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Dry-aged beef from a slow-growing, grass-fed animal is best. Cooked to a Maillard crust brimming with sugars, salts, umami and fat, it hits all our pleasure sensors and makes eating steak an oh so happy experience.
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