Our biggest evolution in steak yet

We have never served Wagyu before. Not because we couldn’t, but because most of it did not make the cut. Which is why it’s taken us so long to find the right one.   

This American Wagyu has real depth. Proper marbling that melts into the meat as it cooks, giving a richness and softness that builds with every bite.  

We source ours from Snake River Farms, from the high plains of Idaho, who raise their cattle the old way. It takes four times longer, but it shows in the marbling and flavor. And good things take time.   

The strip, filet and picanha stood out straight away, which is why they’re now on the menu. 

In Brazil, they call it the “Queen of Meats”. Its thick fat cap bastes the meat as it cooks, giving it a depth you don’t usually get from this part of the animal. It’s also a more accessible way to enjoy Wagyu.  

The Queen sits alongside two London cuts that nod to where we started: Chateaubriand, for all-out luxury; and the Long-Bone Rib Chop, rooted in the earliest days of the steakhouse. 

Big bone. Big Flavor. Full Primal.  

Some cuts come and go, and others define steakhouses. This is one of them.  

It takes us back to London, where we started. And further back still, to Dolly’s which is widely considered the first steakhouse, way back in 1702, where steak was served simply, on the bone, cooked over fire, and meant to be eaten properly. That is the tradition we come from, and the one we still cook by today.   

A thick rib chop left on the bone, with a generous fat cap and deep, beefy flavor. Cooking it this way gives it time to develop. More richness. More character.  

It arrives exactly as it should, on the bone, full of flavor, and not designed to be eaten politely. 

Every steak now arrives with a bone of charcoal roasted marrow, cooked until soft and rich, and meant to be eaten alongside the meat rather than left on the plate.  

Spoon it out, spread it, or build it into each bite. However you eat it, it adds a deeper, more savory layer that changes the whole experience. 

Before you have even had a chance to order, we will also bring over our new beef scratchings. Think something light, crisp, and airy, closer to a puffy chicharrón than anything heavy, and served on the house as soon as you sit down. 

It starts on the farm. Holding fast to that belief is why we’ve won awards. It’s also why all our cuts now tell you exactly where they came from – the farm’s right there on the menu. Because we think you should know. 

Producers like Double R Ranch, who raise happy Angus cattle on vast open pastures – an area three times the size of Disney World! – then dry-age for 28 days to build proper depth and tenderness. And Grass Run Farms, who deal strictly in 100% grass-fed, grass-finished beef from Midwest family farms. It’s clean, rich and full of character – right through every bite. 

We then do what we’ve always done: cook it simply over screaming-hot charcoal and season with nothing but Maldon sea salt (none better, if you ask us).