Lunch, Afternoon Tea, Dinner & Cocktails
Fire, patience,
the right cut.
Hand-selected, dry-aged, and finished over open flame. Here’s what we serve, and the wines we’d pour beside it.
Dry-aged. Fired properly. No shortcuts.
Every steak that leaves our kitchen has been dry-aged for depth, brought to room temperature for even cooking, and finished over open flame for a crust that locks in flavour. Our butcher works with a small list of cuts so that every one of them is done right.
Our Steaks
USDA Prime Ribeye
16oz · boneless
A rich, juicy primal cut, flame-seared for maximum flavour depth. The steak that started it all.
USDA Prime New York Strip
12oz
A tender cut, beautifully marbled and bursting with robust flavour.
USDA Prime T-Bone
14oz
The best of both worlds: well-marbled strip and tenderloin, grilled to perfection.
USDA Prime Porterhouse
18oz · bone-in
A generous bone-in cut combining filet and strip in one premium steak.
USDA Prime Cowboy Steak
22oz · serves 2+
A deeply flavourful bone-in ribeye, fire-grilled and built for sharing.
USDA Prime Tomahawk
32oz · serves 3
An impressive long-bone ribeye, dramatically presented and designed for sharing.
Filet Mignon
6oz / 8oz / 12oz
Exceptionally tender and delicately flavoured, in three sizes.
A5 Japanese Wagyu
10oz striploin or 16oz ribeye · serves 2
An exceptionally marbled, once-in-a-while indulgence.
Surf & Turf
6oz filet + lobster tail
A luxurious pairing finished with garlic butter.
Halal Ribeye
16oz · boneless
Certified halal, full-bodied flavour and exquisite tenderness.
Doneness, Your Way
Rare
Cool red centre
Medium Rare
Warm red centre
Medium
Warm pink centre
Medium Well
Slight pink
Well Done
No pink
Steak & Wine Pairing Guide
Ribeye / Halal Ribeye
Italian, medium-bodied red
The Ripasso’s dried-fruit richness stands up to the marbling without overpowering it.
Filet Mignon / A5 Wagyu
Italian, soft-tannin red
A gentler tannin structure that won’t overwhelm these more delicate, buttery cuts.
New York Strip
Italian, bold dried-grape red
Concentrated fruit and body to match the strip’s firm, beefy character.
T-Bone / Porterhouse
Full-bodied red
Firm tannins cut through the fat across both the strip and tenderloin sides.
Cowboy Steak / Tomahawk
Smooth, fruit-forward red
Soft enough not to compete with these bigger, smokier bone-in cuts.
Surf & Turf
Provence rosé
Crisp enough to carry the lobster without fighting the filet.