“There is a real and palpable magicat the heart of AACo.”

HERITAGE • CRAFTSMANSHIP • QUALITY

The history of AACo is the history of

Australian farming.

We are the oldest continuously operating company in Australia, started with a one million-acre land grant in the colony of New

South Wales in 1824.

Nearly 200 years later, we are Australia’s largest beef producer.

HISTORY

Our herd of approximately 500,000 cattle have the freedom to graze in expansive paddocks, moving naturally together. In fact,

we have one of the largest Wagyu herds in the world, roaming over 15 million acres of pristine Australian pasture.

This area makes up about 1% of Australia’s land mass.

SCALE

Many of the people who work with us at AACo have family members who work for us too. Some second-generation station

managers are now raising children on the land their parents managed, while other families have grown with us and have

multiple generations working across various stations.

OUR PEOPLE

WHY AACO

How We Feed

Cattle are raised on grass for around 15 months, then finished on grain for around 300 days.

Our native pastures are one of the most intact natural environments in the agricultural sector.

Our grains are prepared fresh each day by rolling or steam flaking, and are blended with roughage like hay and silage, plus minerals and molasses for energy.

How We Care

We breed all of our animals internally, caring for them throughout the supply chain, to guarantee the best care and nutrition for each and every one.

Our nationally accredited feedlots allow our cattle enough space to exhibit natural behavior movement, and access to plentiful clean water and feed.

How We Breed

Our three major Wagyu bloodlines ensure diversity of our herd.

Our Wagyu herd descends from the most highly credentialed, full blood Japanese Black Wagyu sires and breeding females to ever leave Japan.

We are the only Australian pastoral company with an internal genetics team.

We DNA profile every bull, ensuring that only the best animals join our breeding program.

It is the blend of feeding and breeding that gives our cattle its signature

taste and unique mix of marbling and lean.

We craft

the MAGIC ofaustralia into

REMARKABLEdining experiences.

SelectiveBreeding

Born Wild

Raisedon Grass

Finishedon Grain

Tracking& Selection

Plate

CLOSED SUPPLY CHAIN

Taking pride in our craft means seeing it through every step of the way. We

manage our animals from conception to kitchen, maintaining integrity through the entire supply chain.

SUSTAINABILITY

We re-use close to 100% of the effluent produced at our feedlots and capture the rainwater that runs through the cattle pens.

Several of our stations rely on solar power resources; our aim is to achieve full solar operation in the future.

FLAVOUR

Caramel-like crust forms when grilled.

Lowest melting point among all other beef fat, resulting in a unique rich buttery flavour.

Web-like marbling evenly permeates while cooking, producing a tender, juicy steak.

HEALTH BENEFITS

Great source of protein.

High in iron and zinc.

Higher monounsaturated fat: saturated fat ratio.

* References:· Boylston, T., Morgan, S., Johnson, K., Busboom, J, Wright, R., & Reeves, J. (1995). Lipid Content and Composition of Wagyu and Domestic Breeds of Beef. Journal of Agricultural Food Chemistry. p. 1202, 1204. · Chumbao, L. (2017). Chapter 16: The role of beef in human nutrition and health. Nanjing Agricultural University, China. P.1. · Gerber, N. (2007). The role of meat in human nutrition for the supply with nutrients, particularly functional long-chain n-3 fatty acids. Doctoral Thesis; Research Collection. P.7. · Micinski, J., Zwierzchowski, G., Kowalski, I., Wojtkiewicz, J., & Szarek,J. (2012). Health-supporting properties of beef. Journal of Elementology. P. 149. · O’Fallon, J, Gaskins, C., & Busboom, J. (2015). Fatty Acids and Wagyu Beef. Research Gate. Table 2. · Smith, S. (2014). Marbling: Management of cattle to maximise the deposition of intramuscular adipose tissue. Cattlemen’s Beef Board and National Cattlemen’s Beef Association. p. 2. · Smith, S. (2015). The Production of High-Quality Beef with Wagyu Cattle. Research Gate, p. 7,8, 20, 22. DOI: 10.13140/RG.2.1.3810.5046. · Williams, P. (2007). Section 2: Key nutrients delivered by red meat in the diet; Nutritional composition of red meat. Journal Compilation; Dietitians Association of Australia. P. S113.

PRODUCT OFFERING

Tenderloin Cube Roll Striploin Shortloin

Ribs Prepared Tomahawk D-Rump Rump Cap

Rost Biff Tri Tip Bolar Blade Oyster Blade

Point End Brisket Flank Steak Chuck Eye Roll Eye Round

MBS Offering 1, 2, 3, 4, 5, 6, 7, 8, 9+

HGP Free Wet Aged Halal

IN-MARKET SUPPORT

IrresistibleD A T E N I G H T S

S U N D AY S E T M E N U

Irresistible D A T E N I G H T S - T H R E E C O U R S E S E T M E N U

Exclusively available every Thursday from 5pm

SALT & PEPPER CALAMARIServed with black garlic aioli

WILD ATLANTIC SCALLOPSServed with lobster prosecco sauce, peas,

crispy pancetta and straw fries (£2 supplement)

30 DAY AGED BISTRO RUMP 8OZTaken from the centre of the rump to combine greattenderness with full flavour, recommended medium

30 DAY AGED SIRLOIN 8OZA delicate flavour balanced with a firmer texture,

recommended medium rare

FULL RACK OF SMOKY BARBECUE RIBSSucculent pork ribs with a smoky barbecue glaze,

served with seasoned fries and dressed slaw

STEAK HOUSE BURGERTopped with slow cooked beef, smoked beef bacon,smoked Cheddar cheese and beef dripping sauce.

Served with seasoned fries and dressed slaw

BELGIAN CHOCOLATE BROWNIE vServed warm with pecan praline ice cream,

rich Belgian chocolate sauce and adark chocolate & pistachio shard

CARAMEL BISCUIT VANILLA CHEESECAKE vWith rich toffee sauce & fresh berries

EXCLUSIVE THURSDAY OFFER

All our prime steaks are served with parsley butter, seasoned fries, a slice of our onion loaf and balsamic glazed tomato, along with your choice of lettuce wedge and steak sauce If you are looking for a lighter version of our experience replace your fries/potatoes and onion loaf with a delicious salad

Cut from the beef tenderloin, this most tender of cuts is recommended medium rare (supplement £6 per person)

Vegetarian set menu availablev = made with vegetarian ingredients, ve = made with vegan ingredients; however some of our preparation and cooking methods could affect this.If you require more information, please ask your server. Our British & Irish steak is Red Tractor or Bord Bia Quality assured, and our chicken breast is British Farm Assured.Weights stated are approximate uncooked weights. All our food is prepared in a kitchen where cross contamination may occur and our menu descriptions do not include all ingredients.Full allergen information is available upon request. If you have a question, food allergy or intolerance, please let us know before placing your order.

Some of our dishes contain alcohol - please ask a team member for further details. Our lighter options contain 30% less energy than our classic serving.

It’s almost the weekend - treat yourself to 25% off a bottle of selected fizz

CLUCK & DUCK WINGSScotch Bonnet BBQ glazed chicken & duck wings

served with blue cheese dressing and dressed slaw

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce,

served with toasted artisan breads

50 DAY AGED, GRASS FED RIBEYE 8OZFine marbling results in an intensely packed flavour,

recommended medium (£2 supplement)

30 DAY AGED FILLET 8OZThe most tender steak regarded by many as the

premium cut and recommended rare (£6 supplement)

GRILLED SEA BASSServed with samphire mash potato, roasted Mediterranean-style

vegetables, green beans and pesto velouté

OVEN ROASTED STUFFED AUBERGINE veStuffed with rich tomato sauce, black olives,

peppers and orzo pasta. Topped with savoury granolaand a dressed salad

CLASSIC CRÈME BRÛLÉE vMadagascan vanilla glazed brûlée, Served with a

home baked vanilla biscuit and fresh berries

STICKY TOFFEE PUDDING vA classic dessert served with a rich salted butterscotch sauce

and vanilla bean ice cream

STARTERS

MAINS

SHARING 30 DAY AGED CHATEAUBRIAND 16OZ

D E S S E RT S

• Bacon & Honey Mustard• Stilton & Blue Cheese• Garlic Mayonnaise & Grana Padano• Buttermilk Ranch & Croutons

Choose a wedge dressing Choose a steak sauce• British Beef Dripping Sauce• Porcini Mushroom & Black Garlic• Rich Bordelaise• Cracked Peppercorn• Classic Béarnaise

SOMETHING ON THE SIDE?Classic Mac & Cheese vLobster Tempura & Pan-fried ScallopGarlic Stem Broccoli & Grana Padana

Y O U R S T E A K , Y O U R WAY

Grilled Half LobsterGarlic Button Mushrooms vGarlic Sautéed Greens v

T A S T E O F A U S T R A L I ARaised on the native pastures of Northern Australia and finished on a unique

blend of grains, this Wagyu has a mix of marbling and lean with a caramellike crust and rich buttery flavor. 3 cuts, each prepared differently, with an Australian

wine pairing will give you a dining experience like no other.

WAGYU SKIRT STEAK 8OZ*With béarnaise sauce paired with Penfold Kalimna Bin 28 Shiraz 2016

6 SCORE WAGYU NY STEAK 12OZ*With green peppercorn-cognac jus paired with Torbreck The Struie 2015

WAGYU RIBEYE 8 OZWith malden salt and ponzu sauce paired with

Inkberry Mountain Estate Cabernet Sauvignon 2012

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture,recommended medium rare 8oz, 12ozFILLET 8OZThe most tender steak regarded by many as the premium cut,recommended rareRIBEYE 12OZBursting with flavour and almost as tender as fillet,recommended mediumT-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin,recommended at least medium rareBISTRO RUMP 8OZTaken from the centre of the rump to combine great tendernesswith full flavour, recommended mediumRUMP 8OZA firm texture and rich flavour, recommended medium

Exclusive steaks chosen by our master butcher andsourced from around the worldGRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour,recommended medium 8oz, 16ozBLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed fora richer flavour, recommended medium rare

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and ma-tured using our own Miller & Carter method for at least 30 days. All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’the meat, then season and grill the steak perfectly.

PR IME STEAK CUTS STEAKS TO EXPLORE SOMETHINGON THE SIDE?30 day aged 50 day aged and bursting with flavour

BLUE Seared on the outside but completely red throughoutRARE Seared outside and still 75% red through the centreMEDIUM RARE Mostly pink to red centre. Soft and juicy on the insideMEDIUM A more pronounced band of pink in the centreMEDIUM WELL Thoroughly cooked with a slight hint of pink insideWELL DONE Completely cooked until brown throughout

• Bacon & Honey Mustard• Buttermilk Ranch & Croutons• Stilton & Blue Cheese• Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce• Porcini Mushroom & Black Garlic• Rich Bordelaise• Cracked Peppercorn• Classic Béarnaise

Tell us how you’d like it cooked

Choose a wedge dressing Choose a steak sauce

YOUR STEAK, YOUR WAY

O U R M A S T E R B U T C H E R ’ S G U I D E

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

All of our prime steaks are aged for at least 30 days then cooked exactly to your liking. Served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

If you are looking for a lighter version of our experience replace your fries or potatoes and onion loaf with a delicious salad.

STICKY CHIPOTLE CHICKENSweet chipotle chilli-glazed chicken bites with toasted sesame seeds, served with a dressed slaw

SALT & PEPPER CALAMARIServed with black garlic aioli

CLUCK & DUCK WINGS Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw

PULLED BEEF & CARAMELISED ONION RILLETTESSlow cooked pulled beef, caramelised onion marmalade and beef dripping sauce. Served with Biltong oil, toasted ciabatta and dressed leaves

SEVERN & WYE SMOKED SALMONServed with smashed avocado, savoury granola and fresh tomato & spring onion salsa

WILD ATLANTIC SCALLOPS Served with lobster prosecco sauce, peas, crispy pancetta and straw fries

BAKED CHEDDAR MUSHROOMS vButton mushrooms in a creamy Cheddar & spinach sauce, served with toasted artisan breads

BEEF BARBACOA STUFFED YORKIESWith crispy onion loaf, aged Cheddar cheese and beef dripping sauce

HAND-CUT NACHOS vTopped with aged Cheddar cheese sauce, tomato salsa, sour cream, smashed avocado and jalapeños for one, to share

Add Pulled Beef & Burnt Ends Chilli for one, to share

TOASTED BREADS & BEEF DRIPPING BUTTER

BREAD BOARD PLATTERServed with marinated olives, a blend of olive oil & balsamic vinegar, pesto and smoked beef dripping butter

GARLIC BREAD WITH MELTED CHEESE vfor one, to share

MEDITERRANEAN OLIVES v

N I B B L E S S H A R E R STASTING BOARDBeef & bourbon meatballs, salt & pepper calamari with black garlic aioli, beef barbacoa stuffed mini yorkies, classic mac & cheese and garlic bread

MEZZE PLATTER vCamembert & Pinot Grigio fondue with a savoury granola, classic houmous topped with pomegranate seeds, tempura vegetables with Scotch Bonnet chilli mayo, marinated olives and toasted flatbread

S TA R T E R S

SIRLOIN 8OZ / 12OZA delicate flavour balanced with a firmer texture, recommended medium rare 8oz, 12oz

FILLET 8OZThe most tender steak regarded by many as the premium cut, recommended rare

RIBEYE 12OZBursting with flavour and almost as tender as fillet, recommended medium

T-BONE 20OZOn one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare

BISTRO RUMP 8OZTaken from the centre of the rump to combine great tenderness with full flavour, recommended medium

RUMP 8OZA firm texture and rich flavour, recommended medium

P R I M E S T E A K C U T S30 day aged

S O M E T H I N G O N T H E S I D E ?

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly.

OUR MASTER BUTCHER’S GUIDERump

Sirloin

Fillet

Ribeye

T-bone

S T E A K S T O E X P L O R E50 day aged and bursting with flavour

GRASS FED RIBEYE 8OZ / 16OZFine marbling results in an intensely packed flavour, recommended medium 8oz, 16oz

BLACK ANGUS SIRLOIN 10OZA deliciously flavoursome and tender cut, grass fed for a richer flavour, recommended medium rare

Exclusive steaks chosen by our master butcher and sourced from around the world

BUTCHER’S BLOCK 24OZExplore a variety of steak flavours and cuts - 30 day aged Fillet 8oz, 50 day aged grass fed Ribeye 8oz and 30 day aged Rump 8oz. Served with a brisket stuffed marrow bone

Perfectly accompanied by an Eagle’s Nest Merlot. Juicy, peppered and slightly smoky.

CHATEAUBRIAND 16OZCut from the beef tenderloin, this most tender of cuts is recommended medium rare

Delicious with a Bridlewood Pinot Noir. Fresh and light with rich dark berries and a little vanilla.

LONG BONE TOMAHAWK 30OZThe ultimate ribeye sharing experience and a firm favourite of our master butcher, recommended medium. Limited availability

Enjoy with a world famous Bordeaux classic Mouton Cadet Reserve. Rich and full bodied, the perfect partner to a full-flavoured ribeye.

U LT I M AT E S H A R I N G E X P E R I E N C E

Indulge together

All our wine prices are included in our wine list

Y O U R S T E A K , Y O U R WAYTell us how you’d like it cooked

BLUE Seared on the outside but completely red throughout

RARE Seared outside and still 75% red through the centre

MEDIUM RARE Mostly pink to red centre. Soft and juicy on the inside

MEDIUM A more pronounced band of pink in the centre

MEDIUM WELL Thoroughly cooked with a slight hint of pink inside

WELL DONE Completely cooked until brown throughout

Choose a wedge dressing Choose a steak sauce

• Bacon & Honey Mustard • Buttermilk Ranch & Croutons • Stilton & Blue Cheese • Garlic Mayonnaise & Grana Padano

• British Beef Dripping Sauce • Porcini Mushroom & Black Garlic • Rich Bordelaise • Cracked Peppercorn • Classic Béarnaise

T H E S T E A K E X P E R I E N C EPerfectly aged, expertly grilled

Stuffed Marrow BoneTender beef brisket mixed with beef dripping sauce, topped with crispy onions and aged Cheddar cheese sauce

Half Rack of Barbecue Ribs

Lobster Tempura & Pan-Fried Scallop

Grilled Half LobsterServed with garlic butter

Garlic Stem Broccoli & Grana Padano

Roasted Cauliflower Cheese Wedge v

Garlic Sautéed Greens v

Baked Cheddar Mushrooms v

Spicy Corn & Smoked Cheese Fritters v

Mixed Grain Salad v

Roasted Mediterranean-style Vegetables v

Fire Cracker Crushed Peas v

Garlic Button Mushrooms v

MILLER’S MAC & CHEESE

Classic v

Lobster Thermidor

Pulled Beef Barbacoa

WHY NOT TAILOR YOUR STEAK EXPERIENCE AND SWAP YOUR SEASONED FRIES WITH ONE OF THE FOLLOWING?

Miller’s Beef Dripping Jacket Chips (£1.50 Supplement)Topped with Scotch bonnet mayo

Beef Barbacoa Loaded Fries (£1.50 Supplement)With aged Cheddar cheese sauce

Seasoned Sweet Potato Fries v (£1.00 Supplement)

T A S T E O F A U S T R A L I ARaised on the native pastures of Northern Australia and finished on a unique blend of grains, this Wagyu has a mix of marbling and lean with a cara-mellike crust and rich buttery flavor. 3 cuts, each prepared differently, with an Australian wine pairing will give you a dining experience like no other.

WAGYU SKIRT STEAK 8OZ*With béarnaise sauce paired with Penfold Kalimna Bin 28 Shiraz 2016

6 SCORE WAGYU NY STEAK 12OZ*With green peppercorn-cognac jus paired with Torbreck The Struie 2015

WAGYU RIBEYE 8 OZWith malden salt and ponzu sauce paired with Inkberry Mountain Estate Cabernet Sauvignon 2012