Pieces de resistance of tonight. Ribeye bone-in double cut (2kg) served in two ways: 1 side left in its original flavour, to pair with the creamy-marrow-y-smokey bone marrow butter. The other with chimichurri.
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Boasts a charred exterior with a beautiful medium rare within. Perhaps a wee too charred that it was slightly bitter, but pair with the superb bone marrow butter and it’s all whittled down. What a treat at this newly-opened establishment that serves Japanese (stay tuned for later pics) and grilled meats. In stunning Duo Galleria.