Rib Eye Roast
Friday special. Ribeye rotisserie, straight from our own butchery. Rubbed, marinated for 12 hours, then turned slow over low heat till it caramelises. Order on the day, limited availability.
The Friday special. The ribeye comes straight off the block in our own butchery. It’s cut, brined, then rubbed hard with rosemary and black pepper before going into a 12-hour marinade. Seared first, then onto the rotisserie for a slow turn at low heat, hours of it, till the fat renders and the crust goes deep and caramelised. Off the heat, rested, carved fresh and basted one last time before it hits your table.
Friday lunch, order on the day. Limited availability, one rotisserie, one batch.