Chef Lee's Specials
Explore This Week's Specials
These specials change every week, and feature some incredible Aged steaks that you will struggle to find anywhere else. See our current specials below:
- 60 Day-Aged Tomahawks
- 70 Day-Aged Bone In Ribeye
- 45 Day-Aged 10oz Sirloins
Last Updated 22nd August 2024 by Chef Lee. First Come, First Served.
Learn the secrets behind the Dry-Ageing process
Dry-ageing is a meticulous process where prime cuts of beef are stored in a controlled environment for several weeks, allowing the meat to naturally tenderise and develop a richer, more concentrated flavour.
During this time, the beef undergoes enzymatic changes that break down muscle fibres, resulting in a texture that is incredibly tender and a taste that is deeply savoury, often with subtle nutty undertones.
The careful balance of time, temperature, and humidity ensures that only the finest quality beef emerges from this process, offering a dining experience that is truly unparalleled in both taste and texture.
Interested in learning more? Click on the button below where Chef Lee explores the magic behind Dry-Ageing in detail.
