A Danish-inspired steakhouse known as one of Adelaide's best steak experiences.
Our specialty is steak and dry ageing. We raise Herefords on our farm near Lucindale in the South East, and we dry age these and other cuts in our state-of-the-art dry ageing facility in the Adelaide Hills. Generally, we age for around 40 days, sometimes out to 100, before cooking with simplicity and care.
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