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!
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.
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!
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.