Our restaurant is set for theatre and our open kitchen showcases charcoal grills and dry ageing cabinets displaying whole cuts of beef ready to be cut into our signature steaks. We select beef from farms in the southwest, all of which have been raised on Pasture. We only buy suckled Native breeds of beef and dry age it for a minimum of 35 days. Our in house butchers cut the steaks fresh for each service. House cuts are generally larger steaks designed for sharing; these could range from 1kg Tomahawks & Porterhouse’s to the prize Chateaubriand. Our Steaks are cooked over charcoal and wild cherry wood for extra flavour.