Specialities

Introducing

OUR CUTS


ALL OUR BEEF IS EITHER WET OR DRY AGED BETWEEN 25 AND 35 DAYS DEPENDING ON THE CUT, BASTED AND GRILLED ON AN OPEN FLAME TO YOUR LIKING.


RUMP

FROM THE HINDQUARTER, ALSO KNOWN AS TOP SIRLOIN THIS PRIME CUT OF BEEF IS ARGUABLY THE JUICIEST OF ALL.

SIRLOIN

OFTEN REFERRED TO AS A NEW YORK CUT, SIRLOIN STEMS FROM A CUT OF BEEF IN THE HIP REGION. A SLENDER STRIP OF FAT MAKES FOR INCREASED FLAVOUR.

RIB-EYE

A TENDER CUT FROM THE FOREQUARTER, ITS FLAVOUR ENHANCED BY THE MARBLING OF THE FAT IN THE MEAT.

T-BONE

THE QUINTESSENTIAL CUT FROM THE SHORT LOIN OFFERING THE BEST OF BOTH, SIRLOIN ON ONE SIDE AND FILLET ON THE OTHER.

FILLET

THE MOST LEAN AND TENDER OF ALL CUTS, BEST SERVED WITH A TOPPING OR A CREAMY SAUCE.

PRIME RIB

SERVED ON THE BONE, THIS PRIME RIB FROM THE FOREQUARTER IS FULL- FLAVOURED WITH A MODERATE TO LARGE AMOUNT OF MARBLING.