Thursday Steak Night
The sirloin steak is cut from the back of the animal. The steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse.
8oz Sirloin £13.95
Rib eye Steak
The rib eye or rib eye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Rib eye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
12oz Rib eye £16.95
The beef fillet is a very tender steak muscle which comes from the lower middle of the back and forms part of the sirloin.
8oz Fillet £17.95
When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness.
8oz Rump Steak £10.95
T Bone Steak
A mammoth steak taken from the whole sirloin, this cut is the best of both worlds. On one side of the bone is a piece of tender fillet; on the other side is a piece of flavoursome sirloin steak.
16oz T Bone Steak £17.95
In the world of foodie obsession, it doesn’t come much more luxurious than the holy grail of carnivorous indulgence. Wagyu beef is instantly recognizable due to its heavily marbled appearance, and it’s the presence of Intramuscular fat (signature to the Wagyu breed) which gives the meat its unique markings and melt in the mouth texture.
10oz Wagyu Rib-Eye 28 day aged Steak £46.95
All of the steaks served with chunky chips
Why not add an extra…
Café de Paris £2.95
A complex butter-based sauce
Pepper Sauce £2.95
Cream sauce prepared with peppercorn
Diane Sauce £2.95
Brandy and mustard sauce
Onion Rings £2.95
Side Salad £2.95
Side Vegetables £2.95