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IP address and reference number shown here along with why you require access. Seafood is a modern steakhouse offering prime meats from all over the world, local fish steaks and some contemporary pastas and salads. For groups and private parties please contact us directly. We are open for breakfast from 8 AM, lunch and dinner daily.
CHOPS PRIVATE COLLECTION Local Simmental beef aged in house for minimum 30 days. Please consult with your waiter about the available steak sizes. Warm chocolate biscuit with melted chocolate in the center. Please allow 10 minutes for preparation.
Our Earl Stonham wagyu steaks are known for their delicious flavour, tenderness and beautiful marbling. Wagyu beef roasting joints that are sure to be the Sunday roast showstopper. The king of all steaks, this dry aged ribeye has a rich buttery taste with a rugged texture. Try our recipe for lamb neck fillets. Try this supersized chop on the BBQ! Spice up your BBQ with this spicy, juicy and irresistible Peri Peri chicken recipe.
Combining the buttery richness of veal sweetbreads, creamy roasted cauliflower puree, sweet acidity of the pickles and a sharp dressing, this recipe hits all the right notes and is a joy to eat. These heart glands are richer and sweeter in taste than veal meat. Low and slow cuts for your winter warmers dishes. Juicy cuts on the bone for those who love a good chop! Arlington White Cacklebean eggs from Cackleberry Farm in the Cotswolds.
British Food Fortnight It’s that time of year where we celebrate the best of British produce! Need A Hand In The Kitchen? Fried calves’ liver with a rich gravy sauce topped with crispy Parma ham! FARM TO BUTCHER TO TABLE Responsibly raised.
The rich and flavorful Dry-Aged Chuck Burger, the decadently juicy Filet Mignon Burger and the ridiculously tasty Bacon and Cheddar Burger. All three are made from Pasture-Raised Black Angus Beef and are guaranteed to bring a smile to your face when you take a bite. Our steaks are regularly named the best of Maui restaurants by our guests and the readers of Maui Nō Ka Oi Magazine. USDA-certified Prime beef, sourced from the plains of the Midwest.
TO PERFECTION Aging a piece of meat is just as important as where it comes from. Aging it for 21 days or longer allows the meat to break down naturally so it becomes nice and tender. This aging period also allows the meat to develop its natural flavor. Our Bone-in Ribeye, New York Strip, and Tomahawk Steaks are dry-aged in-house to help these larger cuts of meat reach their full, succulent potential. SEASONING All of our steaks are marinated in olive oil and fresh herbs and hand-rubbed in Hawaiian salt and fresh cracked pepper.
SEARED TO YOUR TASTE How do you like your steak? FRESH SEAFOOD CATCH What’s a steak dinner without a little surf with your turf? B Ahi to start your meal. Complimentary Valet Parking and Paid Self Parking Available. M19 19L13 13L19 19ZM15 8C15 8. Say goodbye to average grocery store meats Get premium meat from local farms and wild-caught seafood delivered to your door.