Dinner
Noun /”dinar/ the main meal of the day, a formal evening meal in honour of a person or event
Noun /”dinar/ the main meal of the day, a formal evening meal in honour of a person or event
Portaceli brut Cava + white peach puree + vanilla syrup
Gentleman Jack + lime + rhubarb and ginger gin + ginger ale.
Bacardi + licor 43 + lemon curd + fresh lime + simple syrup.
30 day aged prime Yorkshire ribeye
We source Rubia Gallega-Frisona cross steaks from cattle raised in Galicia and/or Northern Portugal + Our Rubia Gallega-Frisona steaks come from ex-dairy cows between 4 and 5 years of age + All our Rubia Gallega-Frsiona sirloin steaks are dry-aged between 30 and 40 days.
40+ day aged Galician Txuleton Rib + one of the worlds finest steaks, rested for at least an hour before cooked, we only source the highest quality beef from Galicia in the Northwest of Spain + Our Galician beef range comes from retired Frisona dairy cows between 6 and 10 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour + All our galician rib steaks are dry-aged for a minimum of 35 days. Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses + Txuleton steaks are normally served as large 35oz rib steaks + Each txuleton steak undergoes a careful and exact preparation and cooking method, which needs to be carried out in order to obtain the best out of this incredible beef + Txuleton steaks can be of Galician or other origin + it is more about the large rib steak with cider that makes the word txuleton famous.
28+ Day aged Yorkshire fillet