Our Menus

Steaks

Long before our steaks meet the grill, they're carefully dry aged, cut and hand-trimmed all done on the premises, to achieve incomparable flavour and texture. Our beef is 100% British grass-fed and dry aged for approximately 28 days in order to give our meat its exceptional quality.

Available at both lunchtimes and evening

All our steaks are served with a choice of:

Triple cooked chips or Herb rolled new potatoes

Portobello mushroom and cherry vine tomatoes or Mixed salad

Steaks

Ribeye (10oz*)

Bursting with flavour, the marbling in this cut ensures the meat remains juicy and tender. Recommended - medium/ medium rare.

Fillet (8oz*)

Known for its superior tender texture, this cut is low in fat, however retains an excellent depth of flavour. Recommended - rare.

T-Bone (16oz*)

A juicy, thick, well marbled steak, bringing the sirloin and fillet together on the bone to give an exceptional flavour. Recommended - medium rare.

Côte De Boeuf (to share)

One for the die-hard meat lovers, this awesome cut definitely delivers. Exceptional flavour and all the tenderness that is expected from prime rib. (Approximately 30-40 minute cooking time). Recommended - medium / medium rate.

70 for two

Chateaubriand (600g) (to share)

The chateaubriand is the prized cut from the beef fillet. Deliciously soft and tender, the meat has a sublime subtle flavour. Served with a red wine jus

80 for two

New York Strip (to share)

A magnificent 600g sirloin steak, marinated in montreal seasoning. Served over caramelised sliced red onions and accommpanied with fries and a mixed salad

60 for two

Beef Fillet Skewer

Tender pieces of fillet, marinated in a rich glaze of mustard, garlic and parsley (gf)

As our butcher lives on the premises, a larger steak can be cut on request

To Accompany

King Prawn Skewer

Bacon and Blue Cheese Stuffed Mushroom

Curious IPA Battered Onion Rings

Macaroni Cheese

Sauces

Peppercorn

Béarnaise

Blue Cheese

Garlic Butter

Chimichurri

Steak Temperatures

Blue Rare (46 - 49 °C)

Seared on the outside, completely red throughout

Rare (52 - 55 °C)

Seared outside and still red 75% through the centre

Medium Rare (55 - 60 °C)

Seared outside with 50% red centre

Medium (60 - 65 °C)

Seared outside with 25% pink showing inside

Medium Well (65 - 69 °C)

A slight hint of pink

Well Done (71 - 100 °C)

Broiled until 100% brown

All our food is freshly prepared and cooked to order so at busy times there may be a longer wait.
Please don't hesitate to speak to our staff if you have any food allergies or intolerances.
Most of our dishes can be made gluten free.
'Service is discretionary but for tables of 6 guests or more 10% gratuity will be added to your bill and shared with all staff'

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