Ten years after opening this Belfast City Centre hot spot maintains a fantastic
reputation for steak and seafood.
They butcher their own A-cut steaks next door in Stix & Stones Butchery, then dry
age their meat for 35 days – adventurous visitors have the option to cook their steak
on a hot volcanic stone or they can also ask the team of expert chefs to prepare it to
their preference instead.
Their seafood and shellfish come from Keenans Seafood while North Down provide
the vegetables and dairy. They make their own bread in-house too.
Expect to be served Strangford Mussels or Crab on Toast as a starter with 35-day
Himalayan salt-aged steak with all the trimmings as a main. Dessert could be Baked
Alaska or a Raspberry Ruffle. Finish with a digestif of fine whiskey. The pre-theatre
and Sunday menus are amazing value.
Check out their new place in Ballyhackamore, East Belfast.