Steer Dining Room

2GR Wagyu Short Rib (Marbling Score 9+) is a luxurious expression of Australian Wagyu, renowned for its abundant marbling and remarkable depth of flavour.

Slow-cooked until exquisitely tender and served with citrus carrot purée, cavolo nero, charred pearl onion, and a rich red wine jus.

Winter Ambrosia asks for depth, and this is where it arrives. Warm Hojicha Olive Oil Cake, served with light mandarin syrup and a scoop of mandarin sorbet.

A study in contrast - warm, nutty notes of roasted hojicha and olive oil lifted by the brightness of mandarin, culminating in a dessert that is both soothing and refreshingly light.

Delicate and enchanting, ‘Kinmokusei’ is our newest cocktail expression. Layers of cherry blossom, raspberry liqueur, coconut, fresh lime and tonic water intertwine to create a drink that is fragrant, refreshing, and beautifully poised - a floral escape served in a glass.

Joseph brings with him over 10 years of hospitality experience across bars, restaurants and cafes in the UK. He’s friendly, engaging, and a fabulous team player with the ability to get along with just about everyone!

A Striploin arrives with a certain gravity, the kind that makes the table pause.

It is a cut that carries both generosity and structure, and at Steer it is treated with discipline, allowing the character of the beef to remain the centre of the moment whilst the bone marrow carries through with smokiness and richness.

This is the kind of course that slows conversation in the best way. A quiet reminder that mastery can be simple, when it is precise.