Our special meats

All of our beef and lamb is imported by airfreight from Australia and New Zealand. These meats have never been frozen, during transportation and storage they are chilled (between 0-1 degree Celsius) This ensures that you will only get the best quality of meat available in the wide region.

Rib-eye :  
A great steak, it has the most marbling of all prime cuts, larded with small pieces of fat on top and inside the beef. Ideal piece of meat for those who like the steak well done as it will stay juicy inside because of the (small) amounts of fat.
  Sizes served:   200, 300 or 400 grams.
Tenderloin (filet mignon) :
The tenderloin filet is the most tender, elegant steak available. We cut the steaks ourselves. The tenderloin is the most popular steak on our menu.
It is so tender that you don’t even need a steak-knife to cut it. A reaction we hear from many guests is that this is the best steak they ever had.
Sizes served:   200, 300 or 400 grams.
T-Bone :

The original T- bone is a piece of tenderloin on one side and a piece of sirloin on the other side.
From our many years of experience we decided to stop serving sirloin and the traditional T-bone, as the quality was not always consistent. 
The Carnivore T-bone is a piece of tenderloin and a piece of rib-eye.  
This great dish is offered in 2 different weights; 350 grams. (200 grams of rib eye and 150 grams of tenderloin)
And for the real “Carnivore” we also have a 550 gram piece. (400 grams of rib eye and 150 grams of tenderloin. 

Sizes served:   350 or 550 grams of great meat.
Other special meats
Lamb tenderloin filet :

Melting on your tongue, that’s how tender these filets are.

Imported from New-Zealand, also never frozen and vacuum sealed to make sure you will get the best quality.

Size served:     200 grams
Lamb chops :  
A fresh rack of lamb, on ordering it is cut and then grilled in olive-oil until it is crispy on the outside and soft on the inside.
  Sizes served:   250 - 300 grams.
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