Three of our steaks spend forty-five days in the ageing chamber before they see the grill. Here is what happens in there, and what it does to the beef.
Scroll through the 45 days. The beef loses water, gains flavour and turns tender.
Selected cuts of rib eye, picanha and striploin go into the ageing chamber: cold, dry, with constant airflow.
The surface dries and firms into a dark crust that protects the meat beneath it.
Natural enzymes start breaking down connective tissue. The muscle relaxes and the texture softens.
Moisture has left the meat, so the beef flavour deepens: nutty, rich, almost sweet.
The crust is trimmed away, the steak is portioned, seasoned and seared over real heat.
All three are dry-aged for 45 days and cooked to order. Prices are per portion, as on the online menu.
45-day dry-aged45-day dry-aged
45-day dry-aged
Filet is prized for tenderness, not marbling, so it goes to the grill fresh rather than through the chamber. It is served in red wine sauce with fondant potatoes, mushrooms and pepper sauce.
Order online for pickup or delivery, or call the kitchen.