24-26 Maddox Street,
Monday - Saturday
12 to 10.30pm (last orders)
Meat ageing on site, six tonnes of it. Meat plates cut every day, and on request. Meat from the UK, Nebraska, Italy and beyond. Wine sourced from 30 different suppliers. We make life difficult for ourselves, to make sure we bring the best to you.
We dry-age our meat on-site, in a temperature controlled, dehumidified environment. No steak finds it's way to our blackboard before this unique treatment, bringing out the full concentration of flavour.
We take our meat cutting process very seriously, not least because it's done using a petrifyingly large blade! Our regulars can even boast of having theirs cut to order.
Our specially imported charcoal ovens use a blend of wood from sustainable sources, kept at 375-400°C to turn the best meat in the world into a fabulously smoky, flavourful steak.
We have lovingly sourced (and tasted!) every wine on our menu so we’re pretty sure there is something there that you will enjoy.
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