Grill
Enjoy your dining experience with actual open-fire hearth and grates where meat is cooked with firewood. Let us know your desired doneness.
Grill - Dry Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. For dry aging, the meat is placed in dry ager with controlled temperature and left to age for several weeks. The process takes longer time compare to wet-aging. It imparts a flavor that is both earthy and nutty with a slightly tart taste, akin to blue cheese.
Rubia Gallega - Tomahawk Premium
RM 75/100gm The beef from old Spanish ox, "Galician Blond" that are over 8 years old and from Galicia in northwestern Spain. This beef is known for its subtle marbling and covered by a delicious creamy fat coat. It is now being crowned the best tasting steak in the world. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
RM 75
Rubia Gallega - Ribeye
RM 85/100gm The beef from old Spanish ox, "Galician Blond" that are over 8 years old and from Galicia in northwestern Spain. This beef is known for its subtle marbling and covered by a delicious creamy fat coat. It is now being crowned the best tasting steak in the world. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
RM 85
Red Gum - T-bone
RM 40/100gm Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
RM 40
Red Gum - Porterhouse
RM 50/100gm Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
RM 50
Red Gum - Ribeye with Bone
RM 50/100gm Premium free-range grass fed beef from Southern region of Australian, Victoria and Tasmania. Dry age enhance your steak experience by tenderize the texture and Intensify the flavor.
RM 50
Grill - Wet Aged Steak
Aging produce excellent tender and juicy steak. The process let natural enzymes slowly break down muscle tissue making the fibers within the muscle more moist and flavorful. Wet aged steak is cuts of beef that are vacuum-sealed in plastic bag and placed in refrigeration for relatively short time. The process produce a vibrant “fresh, metallic” flavored steak.
Full Blood Wagyu - Striploin MB7
RM 115/100gm The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 115
Full Blood Wagyu - Ribeye MB7
RM 120/100gm The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 120
Full Blood Wagyu - Tomahawk MB5
RM 65/100gm The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 65
Full Blood Wagyu - Entraña (Skirt)
RM 40/100g The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 40
Full Blood Wagyu - Full Back Ribs
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 300
Full Blood Wagyu - Half Back Ribs
The Margaret River Wagyu Beef herd is derived from The Japanese Black Wagyu, Tajima bloodline. The herd has been built up over many years of crossbreeding to the point where the majority of breeding cows are Purebred Wagyu (97% Wagyu genetics) and all bulls used are Full Blood (100% Wagyu genetics).
RM 150
Full Blood Angus - Striploin
RM 40/100g Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.
RM 40
Full Blood Angus - Ribeye
RM 50/100gm Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.
RM 50
Full Blood Angus - Tenderloin
RM 130/220gm Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.
RM 130
Full Blood Angus - Asado de tira (short ribs)
RM 55/100gm Angus cattle receive an exact feed composition consisting primarily of grain and supplemented with natural ingredients such as grass and corn. 200 days of feeding pattern increases the amount of intramuscular fat, which is also known as marbling. The fat packs in the flavour of the meat. Increasing the fat content through a longer feed cycle results in the unique taste and tenderness of the meat.
RM 55
Grill - Others
We have something for everyone. From land to sea.
Lamb Churrasco
RM 150/500gm Grilled Spanish Suckling Lamb Ribs
RM 150
Lamb Leg
RM 30/100gm Pre-order only, at least one day in advance
RM 30
Goat Whole
RM 30/100gm Pre-order only, at least one day in advance
RM 30
Live Lobster
Seafood option for the grill section. Weight: 600gm.
RM 175
Half Sous Vide Free Range Chicken
Serve with side dish and sauce
RM 60
Dry Age Burger
Beef patty made with dry age short ribs, brisket and chuck tender, home made brioche bun, cheddar cheese and home made fries
RM 45
Wagyu Burger
Wagyu beef patty, home made brioche bun, mustard seed pickled and home made fries
RM 45
Grill - Sides
Choose your preferred delectable side dish to complete your meal.
Side - Brussel Sprouts
RM 14
Sides - Padrón Pepper
RM 15
Side - Creamy Spinach
RM 12
Side - Baby Carrot Orange Glazed and Caraway Seeds
RM 14
Side - Homemade Fries
RM 12
Side - Mashed potato
RM 12
Side - Mixed mushroom
RM 20
Side - Rubia Gallega Bone Marrow
RM 37
Grill - Sauce
We have complimentary grilled garlic, sea salt flake and mustard for your grills. Choose additional gourmet condiments to complement your meat of choice.
Chimichurri
RM 8
Parsley Verde
RM 8
Cream Jus
RM 8
Beef Jus
RM 8
Flavoured Cream Fraiche
smoked paprika, mint, citric
RM 6
Sauce Tasting Platter
RM 30