We know meat.

The menu showcases a veritable who’s who of meats in all forms, sourced from the very best beef and lamb producers. Quality beef is carefully selected from the highest pedigree and defined by breed and feed. You will find dishes like the Signature Prime Rib, selected from the finest 150-day grain fed Black Angus that has been dry aged then patiently roasted in their special oven. Or The Butcher Cut’s cut eye fillet on the bone, farmed on the West Coast, which gives this animal an unmatched tenderness and flavour that can only come from cattle fed on New Zealand’s magnificent grasslands.