From 12.30pm, Friday 15th June, M Threadneedle Street. £75.00 per person.
Join Executive Chef Mike Reid for a celebration lunch and launch of our Himalayan salt ageing chamber, which on this date will be officially 45 days old (the optimum time to dry age a rib-eye on the bone)!
Tables are available from 12.30pm – 2:00pm on this special menu. All bookings will enjoy a bespoke extreme-aged beef masterclass with Mike Reid, along with a tasting menu, which includes unique extreme-aged prime beef and our very own selection of home made charcuteries.
A bolt-on to the menu offers an extra course; our Blackmore Wagyu Sirloin 9++, aged in Wagyu fat! Indulge in the best beef in the world, aged in the first Himalayan salt chamber found in a London Restaurant. This is extreme steak eating! Tables available from 2-12 in size.BOOK A TABLE HERE