Our Steaks
We’re passionate about serving exceptional steak
Our beef is sourced from Scotland, where quality and animal welfare are of the highest standards. The beef is matured for a minimum of 28 days, allowing flavour and tenderness to fully develop, and then butchered locally to our chefs’ exact specifications, ensuring every cut meets the standard we’re known for.
Each steak is cooked over our Robata flame grill, reaching incredibly high temperatures creating a beautifully caramelised crust and rich, nutty flavour with a juicy, succulent centre. Resting each steak after cooking gives a more tender and succulent flavour.
Choosing the right steak for you
Choosing the right steak
So, should steak be cooked rare, medium, or well done and why? Fattier and firmer cuts benefit from longer cooking, allowing them to become tender and richly flavoured whilst leaner cuts are best kept on the rarer side, as overcooking can make them tough and dry.
Fillet
The most tender cut of all, super lean, and exceptionally tender with a balanced, rich flavour. Best Cooked rare or medium rare.
Sirloin
Our signature cut, served sliced and recommended with our house sauce. Moderately tender with a satisfying bite, a balanced rich flavour and best cooked rare to medium.
Ribeye
Known for its marbling, and incredibly succulent as the fat renders during cooking. Tender and marbled with a rich juicy, full flavour. Best cooked medium.
Prime Rump
Our hidden gem as we use only the most tender muscle from the rump. Firm and hearty with a bold, deep and beefy flavour.
While most chefs favour rarer steaks, we believe the best way to enjoy your steak is however you like it.
If you’re struggling to choose, our Butcher’s Block Sharing Board is the perfect way to experience a selection of cuts and makes for a more intimate, shared dining experience.
The sharing format is so popular that we also offer our Sunday sharing platters for two: a Beef Wellington, and a larger Sunday Lunch spread for two.
For those with a more serious appetite, our “Endless Steak” nights (Mondays and Tuesdays) have quickly become a favourite – a challenge for some, a tradition for others.
