(Charcoal grill)
300g
Dry-aged 21 days. Marbled, rich, finished with rosemary butter.
250g
The tenderest cut we serve. Lean, delicate, wrapped in smoked bacon.
450g
Strip and fillet either side of the bone. Built to be shared.
350g
Brazilian cut with the fat cap left on. Crisp outside, juicy through.
Firm, beefy, the classic charcoal cut.
800g
Long-bone ribeye, carved at the table. For two.
400g
Slow-cooked eight hours, then charred to finish.
Ribeye, kofta, lamb chop and chicken. Serves two.
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