Steak Night Menu

Rump steak – 10oz – 14.95
This cut comes  from the lower back of the animal. It has more flavour than Sirloin or Fillet but is less tender, often known as the “Steak Eater’s Steak”
Best Cooked: Medium Rare – Medium

Sirloin steak – 8oz – 14.95
This cut comes from the upper middle of the cow. It is good balance between texture and flavour. A richer flavour than Fillet and more tender than Rump.
Best Cooked: Rare – Medium

 Rib eye steak – 8oz – 16.95
This cut comes from the fore rib. It is marbled with a central seam of rich fat that bastes the meat as it cooks, ribeye steak is big on flavour with a uniquely moist juicy texture.
Best Cooked: Medium Rare – Medium Well

Fillet steak – 8oz – 19.95
Fillet comes from inside the sirloin. This muscle does no work at all, so it’s very tender and has no fat.
Best served rare to preserve the amazing “melt in the mouth” texture, but perhaps with a peppercorn or blue-cheese sauce to bolster the flavour.
Best Cooked:  Rare

Smoked Gammon Ribeye Steak – 11.95
Outdoor reared free range pork, naturally bred and fed by Pig Farmer of the Year, Jimmy Butler

Leg of Lamb Steak (On The Bone) – 12.95
Leg steaks come from the leaner part of the leg. The bone-in steaks are cut from the centre of the leg where the meat is sweetest.

Chef’s Special Steaks

(when available – please ask)

Onglet steak – 14.95
Onglet is almost fillet-like in shape and found close to the liver and kidneys. It has dark red meat with an amazing depth of flavour.  It should only be cooked rare, any more than this and the fibres shrink making it tough.
Best Cooked: Rare

Flat iron steak – 14.95
The flat iron is taken from the ‘feather’ muscle which is in the chuck and blade section of the beef animal. Very much a steak for those in the know appearing more frequently on top restaurant menus. Named, because of it’s distinct shape, with a unique character and flavour it has a very short grain and marbling. It is best served medium-rare to bring out the natural sweetness.
Best Cooked: Medium Rare

Spider Steak – 14.95
Spider steak (also known as Pope’s Eye!) is a cut from the back tendon of the animal, otherwise known as the Round. It has a network of fine marbling that runs out like a spider’s web within the meat, making it extremely tender with lots of flavour. This is the real “butcher’s steak”, traditionally held back by the butcher for the family! This is an amazing steak and highly recommended.
Best Cooked: Any Way You Like

 All our steaks are served with hand-cut chips, pan-fried mushrooms, grilled tomato & salad leaf garnish

(v) = vegetarian;  (g) = gluten free;  (gr) = gluten free on request;  (ch) = half price child portion available

We have an extensive selection of wines to complement your meal – our staff will be delighted to share our wine list with you

Should you have any special dietary requirements, please discuss with our staff – we will always endeavour to accommodate

Service not included. Allergen information on request