Our Earl Stonham wagyu dry aged angus ribeye are known for their delicious flavour, tenderness and beautiful marbling. Wagyu beef roasting joints that are sure to be the Sunday roast showstopper. The king of all steaks, this dry aged ribeye has a rich buttery taste with a rugged texture.
Try our recipe for lamb neck fillets. Try this supersized chop on the BBQ! Spice up your BBQ with this spicy, juicy and irresistible Peri Peri chicken recipe. Combining the buttery richness of veal sweetbreads, creamy roasted cauliflower puree, sweet acidity of the pickles and a sharp dressing, this recipe hits all the right notes and is a joy to eat. These heart glands are richer and sweeter in taste than veal meat. Low and slow cuts for your winter warmers dishes. Juicy cuts on the bone for those who love a good chop!
Arlington White Cacklebean eggs from Cackleberry Farm in the Cotswolds. British Food Fortnight It’s that time of year where we celebrate the best of British produce! Need A Hand In The Kitchen? Fried calves’ liver with a rich gravy sauce topped with crispy Parma ham!
Our steaks are regularly named the best of Maui restaurants by our guests and the readers of Maui Nō Ka Oi Magazine. USDA-certified Prime beef, sourced from the plains of the Midwest. TO PERFECTION Aging a piece of meat is just as important as where it comes from. Aging it for 21 days or longer allows the meat to break down naturally so it becomes nice and tender. This aging period also allows the meat to develop its natural flavor.
Our Bone-in Ribeye, New York Strip, and Tomahawk Steaks are dry-aged in-house to help these larger cuts of meat reach their full, succulent potential. SEASONING All of our steaks are marinated in olive oil and fresh herbs and hand-rubbed in Hawaiian salt and fresh cracked pepper. SEARED TO YOUR TASTE How do you like your steak? FRESH SEAFOOD CATCH What’s a steak dinner without a little surf with your turf? B Ahi to start your meal. Complimentary Valet Parking and Paid Self Parking Available.
This produces intense marbling, outstanding quality and incomparable flavour. Fully traceable from farm to fork, The Ribeye Steakhouse Wagyu is a connoisseur’s delight. When 28 days is not enough, we go the extra mile! 35 days dry aged sourced from Scotland’s award-winning AA farmers, we are privileged to offer you the best beef from the UK.
Celebrated for being tender with succulent subtle flavours. To supply the highest quality meat. To satisfy the connoisseur’s palate and produce flavoursome, tender and highly marbled meat. Since 2017, we have been striving to display the grandeur of our ambitions by presenting you with award winning food. Ribeye showcases an exquisite cuisine, derived from authentic ingredients from around the world. Prepared by some of the finest chefs, you are guaranteed an unforgettable experience.