Beef Onglet Steak
Also known as the hanger steak, the onglet hangs close to the diaphragm which gives it that unique offal flavour. Best served medium rare to rare.
Onglet with Brown Butter Dressing
Our take on a classic carpaccio, with a rich brown butter and mustard dressing.
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.