Our Exotic Steaks
Various Spiced Chips: Our chips are produced locally by Freshchip in Belfast using the finest Navan & Comber potatoes. They are then deep fried and spiced using the finest ingredients to give you a truly exotic taste.
Wildebeest Steak: South African in origin; wildebeest meat is a red meat with a distinctive game flavour. It is extremely tender and full in texture and as with all game meats it is low in fat.
Blesbok Steak: Blesbok are indigenous to South Africa. The meat is similar to beef being red in colour and of a medium grain with a very subtle game taste.
Camel Steak: Approved by the Australian Heart Foundation, camel is a light meat which is not gamey, but is very tender and medium grained.
Goat Steak: We use two breeds of goat; Milk goat from Holland and Boer goat from the UK. Goat is very tender and tasty meat comparable to lamb or beef but with a subtle game taste.
Wagyu (Kobe) Beef: An exceptional beef from an award winning cattle farm in Eastern Australia. The heavy marbling ensures a silky buttery taste with a tender texture which melts in your mouth.
Kudu Steak: The kudu is a woodland antelope found in various parts of Southern and Eastern Africa. Kudu is a red meat and has a very delicate gamey taste with a medium grain
Impala steak: Impala meat is small grained red meat which has a very subtle flavour and very tender. Best served medium rare.
Elk Steak: We source our Elk meat from Sweden. Elk meat is an exceptionally tender red meat which is lower in fat than most meat, poultry and fish products.
6oz Aberdeen Angus Burgers: Aberdeen Angus cattle were developed in the 19th Century from the polled black cattle in the Grampian region of the North East of Scotland. Polled means without horns or cattle that do not grow horns. Aberdeen Angus mature when about two years old, the great taste of the meat comes from the early maturing of the cattle in natural conditions fed on grass and home grown feed giving a balance between lean and fat. The marble beef is a fine textured meat where the fibres are close together with fine threads of fat deposits running through the muscle. This marbling effect enables the beef to remain tender when cooked because the fat melts away during the cooking, leaving a tender and succulent beef.
Kangaroo Steak: Inhabiting the wide-open spaces of New South Wales and Queensland kangaroo offers a healthy alternative to beef: endorsed by the National Heart Foundation of Australia kangaroo meat is very low in saturated fats and has a flavour that lies between well hung beef and venison. Kangaroo meat has the further benefit of being high in iron and zinc. It is best served rare
Venison Steak: Venison is a highly prized, wonderfully delicious and nutritious meat that comes from deer which are either wild or farm-raised. While the flavor of the meat is directly related to the animal's diet, venison is typically described as having a full, deep taste that is somewhat akin to a deeply woody, yet berry-like red wine. It features a texture that is supple and tender.
South African Springbok Steak: Springbok meat is one of the finest and best meat types available. Fresh meat has a beautiful red colour and a fine thread. It tastes very refined; this is because springboks eat a herbal diet of various grass and leaf kinds. Springbok has a wonderful fine-grained texture not dissimilar to lamb and a peppery, subtly gamey flavour.
Wild Boar Steak: Pork’s cousin; Wild Boar is darker meat than pork, stronger in flavour and gamier. Wild boar contains high levels of protein.
