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This showstopper is our local take on a classic must have dish featuring the finest Chateaubriand cut fillet of beef sourced from the thickest part of the tenderloin
Comprised of a classic format including hard
chestnuts and damson jelly all encased in a crispy hot water crust pastry and finished with a beautiful lattice design
Ideal for unexpected guests
all encased in flaky
Port Infused Dry Aged Côte de Boeuf Size:3 ribs This showstopper is our localOur locally sourced rib of beef is dry aged for 28 days on the bone before a 72hr infusion in ruby port and a further 48hrs dry ageing. Our skilled Butchers then trim the joint down to a beautiful Cte de Boeuf. The dry aging technique enhances the meat's natural tenderness, resulting in a truly remarkable, rich joint. The ruby port infusion adds a unique, fruity flavour, and the roasting juices make for an exceptional gravy! It's a one of kind joint
