DRY-AGED. CHARCOAL-GRILLED.
Every cut has a story
Dry-aged British ribeye, charcoal-seared, served with bone marrow butter and watercress.
Showpiece tomahawk steak to share, dry-aged 35 days. Carved tableside with seasonal sides.
Roasted bone marrow with parsley, capers, shallot, and sourdough toast.
Crisp on the outside, fluffy within. Finished with Maldon sea salt and beef dripping.
Caramelised, creamy, with a molten centre. Served with Pedro Ximénez reduction.
Vodka, fresh espresso, coffee liqueur, and a hint of vanilla. Shaken ice-cold.
Join us for an unforgettable evening
