Rib Eye

Tenderness very good

Flavour excellent

Juiciness very good

 

Based on an ideal cooking degree of medium.

Small grains of fat (marbling) give this cut its full flavour and increased moisture.

Our most recommended cut.

10oz 18.95

 

Fillet

Tenderness excellent

Flavour very good

Juiciness good

 

Based on an ideal cooking degree of medium rare.

Popular because of its thick lean cut and tenderness.

8oz 19.95

 

Porterhouse (T-Bone)

Tenderness very good

Flavour excellent

Juiciness very good

 

Based on an ideal cooking degree of medium Good flavour from being cooked on the bone.

The larger side is sirloin, the smaller is fillet.

16oz 23.95

 

Sirloin

Tenderness very good

Flavour very good

Juiciness very good

 

Based on an ideal cooking degree of medium rare

Most of the fat is trimmed away prior to cooking but enough left to infuse

more flavour and moisture into the beef. A good all round steak.

10oz 17.95

 

Rump

Tenderness good

Flavour excellent

Juiciness very good

 

Based on an ideal cooking degree of medium The least tender but most under-rated of the prime cuts of beef.

Very popular in the 70’s and we predict a comeback very soon.

10oz 15.95

 

Chateaubriand

Tenderness excellent

Flavour good

Juiciness very good

 

Based on an ideal cooking degree of medium rare carved by our chef and served with traditional Bearnaise sauce.

From the head of the fillet,

the best combination of tenderness and flavour.

20oz for 2 49.95

 

SAUCES

2.25

Peppercorn

Diane

Stilton and Walnut

 

All of our steaks are served with hand cut chips and side salad