Served Tuesday – Saturday
The Menu
Every steak is dry-aged in our own chamber, cooked over oak and binchotan and rested before it leaves the pass.
01
From the fire
Tomahawk
1.2 kg · 45-day dry-aged · for two
£138
Prime Ribeye
400 g · 45-day dry-aged · bone-marrow butter
£58
Fillet
250 g · grass-fed · red wine jus
£52
Wagyu Striploin A5
150 g · Kagoshima · fresh wasabi
£96
02
Raw & cold
Steak Tartare
Hand-cut fillet · cured yolk · shallot · sourdough
£18
Native Oysters
Half dozen · mignonette · lemon
£24
Beef Carpaccio
Aged parmesan · rocket · smoked oil
£16
03
Sides
Beef-Dripping Chips
Triple cooked · rosemary salt
£7
Charred Hispi Cabbage
Anchovy butter · crispy shallots
£8
Bone-Marrow Mash
Roasted garlic · chive
£8
Embered Leeks
Romesco · toasted hazelnut
£7
Please tell us about any allergies when booking. A discretionary 12.5% service charge is added to all bills.
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