We are passionate about producing fresh, original and above all tasty food. This is why we have kept our menu simple yet packed with the finest ingredients.



What better location to enjoy a tasty steak than by the water. This is the only premium spot in Walsall!



We have taken the time to source the finest ingredients and we did the same with our staff. The best chefs have been found to cook the finest steaks.

Top Chefs


We have hired the best steak chefs with years of experience to bring you the finest meals in the area and in the best setting! We know that staff can make or break any restaurant so we have taken the time to build the best team possible.

Finest Ingredients


Without the finest cuts of meat then any steakhouse would struggle so we only selected the finest cuts of meat after extensive tasting sessions to ensure the quality is there for you to enjoy…so please, tuck in!

Wine & Cocktails


What better accompaniment to a great steak than a full glass of red? Our drinks selection is really second to none with the wine being chosen to compliment the menu and the cocktails are made by fully trained mixers. This is how to dine!

Top Cuts


This particular steak is considered the “king” of steaks mainly because it’s actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.


The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.

Sirloin Steak

This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It’s a good choice for cutting into cubes, and skewering with vegetables for grilling. Kabob!

T-Bone Steak

This steak is named after its T-shaped bone. It’s similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.

Managers Special

It’s opening night but keep an eye here for weekly deals and specials – we look forward to seeing you!

Matt & Katie

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Lockside News

All I can say is Wow!

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All i can say is Wow! I took my Mom out last night for an early Mothers day Meal at Lockside Steakhouse as she will be on holiday for Mothers...

I could eat them everyday

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The buffalo wings are next level. I could eat them everyday. You need to order those as your starter, thank me later. Also my steak was cooked bang on. Lovely...

Extremely Impressive

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Has been more than ten years since we're been to what was previously The Wharf. I was apprehensive about eating there! We entered though trudging through sodden astro turf (I...


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Ordered starters, mains, desserts and cocktails. Absolutely recommend the salt and pepper calamari, mini ribs and spicy chicken wings. Mains were t-bone steak, ribeye and the classic burger, all were...