Enjoy a delicious 28 day dry aged British Isles - Aberdeen Angus steak with roast tomato, rosemery garlic butter and fries.
Our executive chef have worked closely with selected farmers in North Wales and Scotland who produce only the finest rare breed, native Hereford and Angus beef . The grass fed cattle are finished on a barley & grain mix which gives the fantastic marbling & flavour. They are then dry aged by our butcher for a minimum of 30 days. .
All of our steaks are served with fat cut chips
10-oz PRIME RUMP STEAK GF£13
The least tender but most under-rated of the prime cuts of beef. Full flavoured.
10-oz BLACK ANGUS SIRLION STEAK GF£13
A delicate flavour balanced with a firmer texture
10-oz RIBEYE STEAK GF£13
Small grains of fat (marbling) give this cut its full flavour & increased moisture.
8oz FILLET STEAK GF£18
From the tenderlion and as suggested most tender cut of the beef, with litle to no fat content.
COTE DE BOEUF / RIB EYE ON THE BONE 16-oz GF£26
Marbled and glazed with fat, to create a smooth textured distinctive taste, full of flavour.
CHATEAUBRIAND 20 oz for two GF £40
From the head of the fillet the best combination of tenderness and flavour. Served with your choice of sauce and fat cut fries.