Ribeye steak “Scotch fillet” cut from a Simmental heifer up to 24 months old, dry-cured in our cupboard for a minimum of 60 days, contains a lot of fat making it exceptionally juicy, has an intense meaty flavour and a tender meat texture, served on a volcanic stone for frying yourself.
Side dishes: fresh salad topped with vinaigrette, sweetcorn, onion rings, fries with parmesan & truffle oil, Family’s herb butter, Family’s whisky sauce, Family’s BBQ sauce