We offer an À La Carte Menu and a Children’s Menu all the time, with a vegetarian option always available on request. We are also happy to discuss specific dietary requirements in advance.
We have set menus available at various times during the week and for special occasion days throughout the year. See the box to the right for upcoming events.
Recipe Of The Month
A fantastic starter from our menus – our version of a classic. Recipe serves four and can stay refrigerated for 24 hours.
- 200g peeled Morecambe Bay shrimp
- 100g unsalted butter, softened
- Juice of half a lemon
- 1g ground mace
- 40g anchovy essence
- Cayenne pepper to taste
- Salt & pepper
- Put the butter, lemon juice, mace, cayenne and anchovy essence in a pan
- Simmer on a low heat for 2-3 mins to infuse the spices
- Remove from the heat and allow to cool down to just warm
- Add the shrimp and stir, then season with salt and pepper
- Serve with warm toast
A Guide To Beef Cuts
Rich with marbling and traditionally matured, ribeyes have plenty of fat running through them, which helps maintain extra juiciness.
It also helps keep the steak tender if it’s cooked for longer, so ribeyes are perfect for those who prefer their steak cooked medium or even well done.
A large steak for steak lovers, taken from the whole sirloin.
On one side of the T bone is a piece of lean fillet; on the other is a classic sirloin steak.
Fillet is the leanest and most tender cut as it’s the laziest muscle on the cow; a real ‘melt in the mouth’ steak.
They may be the most expensive cut, but they’re well worth it!
Sirloins have an excellent balance of flavour and tenderness and sit just above the fillet, so best served medium rare.
Sometimes served on the bone for extra flavour from the marrow, the bone also helps to cook it through evenly and looks fantastic on the plate!
Rump steaks are often considered the best for flavour and as such are very versatile.
They are slightly less tender with more texture than a sirloin, but are usually a little cheaper.
Our Steak Sauces
- Makes 3 litres
- Shelf life: 1 day
- Storage: room temperature
- 2Kg salted butter
- 800g pasteurized egg yolk
- 1ea tarragon
- 10g table salt
- 100ml white wine vinegar
- 200g banana shallots
- Brunoise the shallots
- Reduce shallots and vinegar in a saucepan
- leave to cool
- Clarify the butter, put to one side
- Add egg yolks to reduction
- Over bain marie slowly whisk reduction til it forms ribbon stage
© London Steakhouse Company