Our Steaks

Click 'Reserve' to book a table for our

Wednesday Steak Nights

OUR STEAKS

Our steaks are free-range, dry-aged, expertly prepped by our chefs and cooked to order. We have a range of homemade sauces to choose from. Our steak suppliers include Tom Hixson Butchers and True World Foods for our Japanese wagyu. 

What is dry-aging? 

During the dry-aging process, moisture is released and redistributed in the meat, enhancing the flavour and tenderising the steaks. It results in a distinctive taste that has been described as a rich and dense beefy flavour. Dry-aging improves steak in two ways: the flavour becomes richer and the meat is more tender.

What is Wagyu beef? 

Wagyu can be translated into “Japanese cow” (wa = Japanese, gyu = cow). Wagyu beef is revered around the world for its buttery taste and fine marbling (fine streaks of fat running through the meat, appearing as white flecks). Wagyu cattle are given a special diet to maximize marbling. Wagyu beef typically outshines other forms of beef thanks to its rich and tender taste. The abundance of marbling found in Wagyu directly contributes to this. 

-------------------------------------------------------

Fillet Mignon 

Fillet mignon steak comes from the tenderloin, located just below the spine of the cow. As this muscle isn't used as much during the cow's lifetime, it is one of the most tender cuts available. The fillet is the most tender cut of beef and is also arguably the most desirable, and therefore often the most expensive.

Ribeye

Rib eye steak, also known as scotch fillet or entrecote, comes off the rib, typically taken from between the sixth and twelfth ribs. It has a characteristic marbling of fat that adds succulence and richness.

Sirloin

Sirloin steak is one of the primal steak cuts from the middle to rear end of the steer. It is a popular cut due to its leanness, flavour, value for money and medium tenderness. Legend has it that sirloin is so called because it was knighted 'Sir Loin' by Henry VIII.

T-Bone

T-Bone Steak is steak cut from the sirloin of the animal. It has a T-shaped bone with sirloin on one side and fillet on the other. This combination, together with its natural fat marbling, results in great flavour when cooked.

Chateaubriand

Chateaubriand is a thick cut taken from the head/thick end of a whole fillet. Chateaubriand is a large cut of meat and usually shared by two diners. It is the most tender cut of the whole animal. There are only two Chateaubriands on each animal meaning it commands a higher price. 

Tomahawk

Named because it allegedly resembles the Tomahawk axe, Tomahawk Steak is an on-the bone Rib Steak, cut from the fore-rib with the entire rib bone left. The long bone is French-trimmed, leaving an amazing presentation. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a lot of flavour when cooked, as flavours are released from both the bone, and inter-muscular fat during cooking.

-------------------------------------------------------

Click 'RESERVE' to book for our

Wednesday Steak NightS 

where guests can enjoy a Tomahawk Steak for two,

a choice of sides, a homemade sauce and a bottle of wine for

£50pp