The Menu

USDA Prime, dry-aged 28 days. Rich marbling, bold flavour. Our most popular cut.

Imported from Miyazaki Prefecture. 8oz. Served with house sea salt and wasabi.

USDA Prime. Dry-aged 35 days. Carved tableside. Best shared between two.

Centre-cut tenderloin. Butter-basted, herb-crusted. The classic choice.

Firm texture, deep beefy flavour. USDA Prime, dry-aged 28 days.

Strip and tenderloin in one. Best for two. Ask your server for preparation.

The pinnacle of beef. Served simply — pan-seared, maldon salt, nothing more.

Underrated and extraordinary. Grass-fed, intensely flavoured, cooked to medium-rare only.

Hand-cut prime tenderloin, capers, Dijon, quail egg. Served with grilled sourdough.

Roasted marrow bones, gremolata, toasted brioche. A house signature.

Chilled jumbo shrimp, house horseradish cocktail sauce, lemon.

Slow-caramelised onions, beef stock, gruyère crust. Our 48-hour recipe.

Fresh daily selection. Ask your server for origin. Mignonette and lemon.

Seasonal heirloom tomatoes, fresh burrata, aged balsamic, basil oil.

Five-cheese blend, black truffle, toasted breadcrumbs. Rich and indulgent.

Wilted spinach, cream, nutmeg, parmesan. A classic steakhouse staple.

Loaded with sour cream, cheddar, bacon, chives.

Wood-roasted, lemon butter, shaved parmesan, sea salt.

Kennebec potatoes, double-fried, smoked sea salt, house aioli.

Cold-water lobster, gruyère, tarragon cream. A worthy upgrade.

Warm Valrhona chocolate, molten centre, vanilla bean ice cream.

Dense, classic, baked in-house daily. Seasonal berry compote.

Madagascar vanilla bean, caramelised crust, fresh raspberries.

Three artisan cheeses, honeycomb, seasonal fruit, house crackers.