14/05/2026
Steak & Frites.
Every morning someone from the team writes up what came in - the cut, the weight available that day. When it’s gone, it’s gone. That part we’ve always loved, and we kept it, what’s changed is how we will start presenting them on your steak & frites.
We’re starting with the oyster blade. Honestly, it wasn’t a difficult decision, two things drew us to it, it’s a really good piece of meat, and it’s genuinely affordable. We wanted the entry point to feel accessible, because we think a good steak should be something you can have on an ordinary week, not just when you’re celebrating something.
But truth be told, it’s not an easy cut to cook well - fat distributed unevenly, in ways that don’t photograph as neatly as a ribeye and don’t behave as predictably under heat. The oyster blade is deeply mineral, rich in a way that more celebrated cuts sometimes are not. And when it’s cooked right, there’s a chew that gives way to flavour.
Part of why we chose it is the Josper. Our charcoal oven circulates heat evenly and intensely from all directions - the fat renders more evenly, and the cut gets the consistency it deserves.
Ribeye, tenderloin, and on certain days Miyazaki A5 are on the board too. You pick the cut and the weight. We’ll take care of the rest.
