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£75 per person, minimum 2 people

A NOTE FROM HUW & WILL

Twenty years ago we were two best mates with lots of enthusiasm, very little expertise and a borderline-obsessive love of steak. We opened the kind of restaurant we wanted to hang out in — good people allowed to be themselves, the best ingredients, a real charcoal grill.
It was fun, brilliant … and chaotic. (Our first ever review, which you can read at the bottom of this page, shows quite how chaotic it could get.)
Somehow, 20 years, 14 restaurants and a lifetime of memories later, here are the dishes and drinks people still talk about most — the ones that helped make Hawksmoor, Hawksmoor.

Starters

Mains

Choice of sauce

Please choose one sauce to accompany your steak

Sides

Our steaks’ favourite sidekicks. All with us since day one. Please choose one side dish to accompany your steak

Desserts

Drinks

OUR FIRST REVIEW

The Bohemian spirit of Spitalfield’s past is not dead here. After a tiff at the bar, our charming waiter’s drunken girlfriend ran amok, hurling her own body weight in glasses onto the floor, briefly turning it into a shimmering Milky Way of glass splinters before being ushered outside.
Olympic glass tossing aside, Hawksmoor is actually a bit of a laid-back gem. Service is appropriately jaunty, and you could come in talon heels or flip-flops, and no one would take the slightest bit of notice. We side-stepped the wine list and gave ourselves up to the impressive cocktail menu. There is something liberating about washing down food with cocktails – you know you can put your gourmet instincts on hold and give yourself over to pure gluttony.
Hardly a shrine to haute cuisine, Hawksmoor is more like the thinking person’s TGI Fridays. The difference here is that there are no uniforms, the staff smiles are genuine and that the food, especially the whopping steaks, tastes great.

Fergus O’Sullivan, The London Paper, September 2006

The thinking person’s TGI Fridays? We’ll take it.