Steak, steak, and more steak. That beef display cabinet is big enough to take a shower with a special friend (dont, though: they don’t like it when you do that) and the choice of cuts is backed up with some guaranteed crowd-pleasers. This is the city’s premier steakhouse, sourcing native breeds from Wales and the South West and dry ageing the beef for a minimum 35 days. You wont go far wrong with the short rib croquettes and sriracha mayo, or the bacon butter-basted cabbage. Larger cuts are sold by weight: chateaubriand is a hefty treat.