Explore Our Cuts
Expand your palate with The Merchant Steakhouse and learn about the history and artistry behind each cut on our menu with Chef Lee’s interactive online guide.
Continue scrolling to hear Chef Lee’s overview of each of the cuts on our menu, their history, and wine pairings.
Explore each of Our Dry-aged cuts
Don’t know your Tomahawks from your Sirloins? You can learn about each of the cuts on our menu and the artistry and craftsmanship required in the preparation and cooking process on this page. Begin scrolling to explore…
Up to 80+ Day Aged Cuts
Up to 80+ Day Aged Cuts
All our cuts
Continue scrolling to learn more about the history, flavour-profile of each cut, and Chef Lee’s recommendations. Continue scrolling…
Tomahawk Steaks
The Tomahawk is one of the most premium cuts available on the market.
Ribeye Steaks
A marbled and juicy cut from the rib section, known for its rich flavour.
Fillet Steaks
A tender, lean, and expensive cut from the small end of the tenderloin.
Porterhouse Steaks
A large cut with both strip steak and tenderloin, separated by a T-shaped bone.
Beef Wellington
Chef Lee's most famous dish, perfected at the pinnacle of his extensive culinary career.
The Tomahawk
About this cut
The Tomahawk is a ribeye steak with the bone left in, known for its impressive presentation and deep flavour. This cut is characterised by its long bone and marbling, making it a visually striking and tasty choice.
History
Named for its resemblance to a tomahawk axe, this cut has become a modern symbol of indulgence and culinary craftsmanship, often associated with high-end steakhouses.
Wine Pairings
Perfect for special occasions and sharing, it pairs excellently with the bold and intense Amarone della Valpolicella from Veneto.
The Ribeye
About this cut
Ribeye is a marbled, juicy cut from the rib section, celebrated for its rich, beefy flavour. Offered in both 8oz and larger sizes, it’s known for its tenderness and succulence.
History
Historically enjoyed for its marbling and tenderness, ribeye has long been a favourite among steak connoisseurs. Its rich flavour comes from the fat interspersed throughout the meat.
Wine Pairings
Great for those who love a succulent and flavourful steak, it pairs beautifully with the full-bodied and balanced Opportunist Shiraz from Langhorne Creek, Australia.
The Fillet
About this cut
Fillet, or tenderloin, is renowned for its unparalleled tenderness and subtle flavour. Available in 8oz and 10oz sizes, this cut is highly prized for its fine texture and lean composition.
History
Taken from the tenderloin section, the fillet has been celebrated since medieval times for its delicate texture and minimal fat. It remains a premium choice in fine dining.
Wine Pairings
Ideal for diners seeking a melt-in-your-mouth experience, it pairs beautifully with Paul Hobbs Cabernet Sauvignon from Napa Valley, enhancing its delicate flavours.
8oz and 10oz cuts
We offer a range of cuts, all procured from our trusted network of suppliers. All aged, cut and cooked to perfection by our talented team of chefs.
The Sirloin
About this cut
Sirloin is a lean yet flavourful cut taken from the back of the cow, known for its balance of taste and tenderness. Available in both 8oz and 10 oz options, it’s a popular choice for those who enjoy a hearty but not overly fatty steak.
History
Historically favoured in British cuisine, sirloin has been a staple in steakhouses worldwide. Its name is believed to come from the Old French word “surlonge,” meaning “above the loin.”
Wine Pairings
Perfect for those who appreciate a leaner steak, it pairs excellently with the Château Minvielle Rouge from Bordeaux, which complements its robust flavour.
The Porterhouse
About this cut
The Porterhouse is a large, flavourful steak featuring both the strip and tenderloin, separated by a T-shaped bone. This cut offers the best of both worlds with a tender fillet and a juicy strip steak.
History
Believed to be named after the popular 19th-century porter houses, the Porterhouse combines two of the most prized cuts of beef, making it a favourite among steak enthusiasts.
Wine Pairings
Great for hearty appetites and those who want a variety of textures, it pairs well with the robust and complex Châteauneuf-du-Pape from the Rhône Valley.
The Beef Wellington
Our Signature dish
Our famous Beef Wellington is a classic, luxurious dish featuring a tender fillet steak coated in a mushroom duxelles, wrapped in puff pastry, and baked to perfection. It’s renowned for its delicate balance of textures and flavours, making it a showstopper on any dining table.
History
Originating from England, Beef Wellington is believed to be named after the Duke of Wellington, though its exact origins are debated. This dish has been a symbol of elegance in dining, celebrated for its meticulous preparation and the skill required to achieve the perfect pastry crust around the succulent beef.
Wine Pairings
To complement the rich and layered flavours of Beef Wellington, pair it with a robust red wine like a Bordeaux or a Napa Valley Cabernet Sauvignon. These wines enhance the savoury notes of the beef and the earthy complexity of the mushroom duxelles.
