The “King of the T-Bones”, a Porterhouse cut from the rear end of the tenderloin contains a larger piece of fillet steak than a T-bone as well as a larger piece of sirloin. We’ve roasted ours with rosemary, garlic and lots of butter
14oz Cote du Boeuf
Bone in, thick rib steak, all the tenderness of prime rib, all the gutsiness of a T-bone, all the elegance of a Chateaubriand
18oz Chateaubriand to Share
The “Chateaubriand” cut, named after a French diplomat, is the prized cut from the fillet head, lean and exquisitely tender. Almost heart shaped when sliced, this cut is perfect for sharing on special occasions.
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