From the grill
All our steaks come from Simon Howie of Perth and are dry-aged for a minimum of 21 days, cooked your way, to perfection on the Robata grill in our open kitchen. Click on the dish name for the allergen information for each dish
Choose one of our homemade sauces to accompany your steak from either Café de Paris, sauce au poivre vert and Béarnaise
270g Prime Scottish ribeye steak
230g Prime Scottish fillet steak
675g Prime Scottish ribeye on the bone served with Béarnaise sauce (served for 2 persons)
Make your steak extra special by turning it into a Rossini. Your steak, traditionally a fillet, will be placed on a large crouton with wilted spinach and then topped off with a slice of seared foie gras and shavings of truffle. Pure self-indulgent luxury, but you're worth it!
Everyone knows that a prime steak goes brilliantly with some seafood. Choose from pan-fried king prawns or scallops