One HELL of a Steak

This is a huge 16oz (450g) bone-in rib eye steak. The French would call it a Côte de Boeuf. But we aren't in France. 

This is Manchester. And this is MEGA.

We recommend it medium rare, but serve as you wish.

The Sides

Our fresh Summer Salad

&

British new potato salad with homemade mayo, watercress & chives

OR triple cooked Chop House chips 

Mustard, celery, sulphites, eggs

Chef Paul's Homemade Peppercorn Sauce

Packed with punch, dripping in indulgence and the perfect accompaniment to our mouthwatering bone-in ribeye monster steak.

Bois Boudran Barbecue Sauce

Made in the style of the Roux brothers' classic. This barbecue sauce is perfect with grilled meats.

Andreas Shiraz, Wellington, Western Cape, South Africa, 2017

"I have visited Andreas in 2016 and was most impressed with the 13 hectare (4.5 under vine) estate. The 2017 Shiraz is powerful, full bodied, with very expressive nose of spice, roasted nuts, caramel and dry prunes. On the palate we have sweet ripe red fruits, spice and crushed black pepper. On the finish the wine is long with medium tannins, fruity and complex." - Our Head Sommelier, George Bergier

Maison Favier, Chateauneuf-du-pape, Reserve des Oliviers, Rhone Valley, France

Nose

Raspberry. Juicy red fruits. Black pepper. Rosemary.

Palate

Blackcurrant. Cinnamon. Plum. Dark fruit conserve. Fresh acidity.