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We work with some of the world’s best meat suppliers. We’ve met the farmers. We’ve got our boots dirty traipsing their farms. We use the hottest broilers all in the name of perfect steak.
Executive chef Gareth Stewart and his team have established personal relationships with some of the world’s best meat suppliers, because serving the best meat available is our priority. Accordingly, while the majority of our cuts come from right here in New Zealand, we also deal with producers of superior cuts in Australia, Japan and America.
We’ve met the farmers who rear our beef, lamb and pork. We’ve got our boots dirty traipsing over their land to see how our meat is fed and reared. This means we can be confident that only the world’s best cuts come through our doors.
Almost every piece of meat served in our dining rooms comes into contact with the amazing broiler grills we’ve imported from the USA. - they sear steaks at a whopping 1600℉ (that’s 870℃, if you work in metrics) to create the perfect crust on the meat, locking in all that fantastic flavour.
These are our favourite cuts, but there's plenty more to tempt you too
Signature Rib Eye
This is our executive chef Gareth Stewart’s favourite cut, taken from the rib section of the beast. Our rib-eye is cooked on the bone to extract as much flavour as possible, and the meat is marbled with fat throughout, making it extra succulent.
Sirloin on the bone
Cut from the rear back section of the cattle, sirloin is a classic steak cut. Unlike other steakhouses, we prefer to cook our sirloin on the bone, to maximise all that delicious flavour.
Eye fillet on the bone
The most tender cut of beef, the eye fillet is located between the sirloin and the rump. Again, we like to cook it on the bone, to give you the best flavour along with melt-in-the-mouth texture.
If you’re all about depth of flavour, this cut, drawn from the belly of the animal, is for you. It was once known as “the butcher’s steak”, as butchers typically kept it for themselves, thanks to the fat content that makes it juicy and delicious.
Want to impress your mates with your meat-eating prowess? The generous rump steak, typically twice the size of an eye fillet, is for you. Cut from the top hind section of the cattle, we sear it quickly then rest it well, resulting in tasty, perfectly textured meat.
Who doesn’t love scotch? The perfect combination of tenderness and full-bodied flavour, this steak is cut from the upper rib section of the cattle, and cooked off the bone for easy eating. Plenty of fat marbled throughout adds to the deliciousness.
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