Dry-aged ribeye
35-day dry-aged grass-fed ribeye with beef-fat chips and peppercorn sauce.
Price
£34
- Who it's for
- Serves 1 · 300g
- Type
- Dinner
Bib Table Guide 2026
Overview
Dry-aged ribeye, explained.
Grass-fed beef from a single farm, aged on the bone in our own cabinet for 35 days. It's cooked over the hottest part of the fire and rested properly before carving at the table.
Highlights
- 01Single-farm, grass-fed beef
- 02Dry-aged in-house for 35 days
- 03Triple-cooked beef-fat chips
- 04Green peppercorn and brandy sauce
How it works
- 1
Seasoned simply with salt an hour before cooking
- 2
Seared over high heat and finished to your liking
- 3
Rested and carved at the table
Good to know
- Contains dairy and sulphites
- Gluten-free
- Larger sharing cuts on Fridays and Saturdays
Questions? Call 0117 496 0732 and talk to our chefs.
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Hannah W. · 4.9 average from guests
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