Our Menu
What we are serving
To start
Beef tartare
$14.00Hand-cut, egg yolk, toasted sourdough
Bone marrow
$10.00Roasted, parsley salad
GF
Prawn cocktail
$12.00The old way, properly
GF
From the grill
Ribeye, 300g
$38.00Dry-aged 35 days, bone marrow butter
GF
Sirloin, 250g
$34.00Dry-aged 35 days, peppercorn sauce
GF
Fillet, 220g
$42.00The tender one, cooked rare or not at all
GF
Chateaubriand, 600g
$78.00For two, carved at the table
GF
Half chicken
$24.00Charcoal, lemon, garlic
GF
Sides
Triple-cooked chips
$6.00Beef dripping
GF
Creamed spinach
$5.50Nutmeg, parmesan
VegGF
Mac and cheese
$6.50Baked, breadcrumb top
Veg
Tomato salad
$5.00Shallot, tarragon
VegVeganGF
Desserts
Basque cheesecake
$9.00Burnt top, nothing else needed
Veg
Sticky toffee pudding
$8.50Clotted cream
Veg
Before you order
The four we are always asked
Thirty-five days minimum, in our own fridge, which you walk past on the way in. Some cuts go longer and the board will say so.
Send it back and we will cook another. Rare means rare here, and a steak nobody enjoys is worse for us than the cost of the meat.
Yes, and not as an afterthought - tell us when you book and the kitchen will cook something properly rather than handing over a plate of sides.
Fourteen seated, and it books whole. Ask when you reserve and we will send you the set menus we use for it.
Wednesday to Sunday, from five
The côte de boeuf feeds two. Book ahead for it.
We age a few each week and they go first. Mention it when you book and we will keep one back.