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The ultimate night in for two, with all the hard work done by us! Serve a meal to impress with an even more luxurious version of our ever-popular Steak Date Night Menu.
The ultimate night in for two, with all the hard work done by us! Serve a meal to impress with an even more luxurious version of our ever-popular Steak Date Night Menu.
The star of your table will be our signature Côte de Boeuf, expertly prepared in our butchery. Grass-fed British & Irish beef, dry-aged for 30 days and matured in our Himalayan rock salt ageing room for a deeper flavour. We’ve chosen sides to perfectly complement this excellent cut and take your pick of your favourite sauce.
With the option of king scallops or French onion soup to start and our signature crème caramel or chocolate mousse for dessert, this is decadent dining. We recommend a glass of our Pinot Noir or Lagarde Rouge as two perfect wine pairing options.
On the Menu
Starters
Choose from:
French Onion Soup with Comté cheese croutons and our famous Fougasse
or
British King Scallops with scallop shells and garlic butter and our famous Fougasse
Main
One Côte de Boeuf to share – 625g/22oz
Choice of sauce: Garlic butter / Peppercorn sauce
Sides
Creamed Spinach
Frites
Dessert
Choose from:
Crème Caramel – Traditional set vanilla pod custard with dark caramel
or
Chocolate Mousse – Indulgent, dark chocolate mousse
French Wine from our Cellar
Why not add our pick of wines to make your experience even more special:
La Lande Rouge, Vin de France, Carignan – 750ml 12.5% abv. Juicy ripe fruit with peppery spice and soft, smooth tannins. Our house red wine.
Pinot Noir, Les Mougeottes 2018, Vin de Pays d’Oc- 750ml 13% abv. Hints of black cherry and raspberry fruit.
Adults need around 2000kcal a day.
For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.
For full ingredients and dietary information please click here.
French Onion Soup: 293 kcal per portion
Baguette: 361 kcal per portion
Beurre Demi: 27 kcal per portion
Fougasse: 373 kcal per portion
King Scallops in Half Shell: 31 kcal per portion
Cote de Boeuf (625g): Beef (100%) 426 kcal per quarter
Garlic Butter: 213 kcal per portion
Peppercorn Sauce: 167 kcal per portion
Frites: 391 kcal per portion
Creamed Spinach: 181 kcal per portion
Chocolate Mousse: 514 kcal per portion
Crème Caramel: 325 kcal per portion
STARTERS
French Onion Soup
Served with Comté croutons and fougasse.
Prep time: 2 minutes Cook time: 15 minutes
In the box: French Onion Soup, demi-baguette, Comté cheese, fougasse
Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
On the Hob
Decant into a sauce pan and reheat over a medium heat to simmering point.
Microwave
Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.
To serve
Portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.
King Scallops
Served in a scallop shell with garlic butter and fougasse.
Prep time: 5 minutes Cook time: 10 minutes
In the box: King scallops, scallop shells, garlic butter, fougasse
On the Hob
In the oven
Fougasse
To serve
Divide the scallops between your plates and serve with the fougasse. If you have a lemon, squeeze over the scallops.
MAIN
Prep time: 5 minutes Cook time: 20 – 40 minutes
In the box: Côte de Boeuf, sauce, frites, creamed spinach
Côte de Boeuf
The beef is best cooked on the hob in a nice hot pan. You shouldn’t need any oil in the pan as the natural fats from the meat will help you out here.
2. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium and 20 minutes on each side for well done.
3. Remove from the pan and rest your steak under a layer of foil for 3 – 5 minutes.
Frites
Garlic Butter – ready to serve. Slice into rounds and place onto the cooked steak.
Microwave
Decant into a microwavable container, cover, and heat up for the recommended time below: 750W – 2 min 1000W – 1 min 30 sec Mix halfway through |
On the hob
Decant into a saucepan and bring to the boil on a low heat.
|
Peppercorn sauce
Creamed Spinach
Microwave
Remove the sleeve, peel back the film lid, empty contents of the pouch into the tray and loosely replace the film. Place on a microwaveable plate and heat up for the recommended time below: 750W – 2 minutes / 1000W – 1 minutes. Mix halfway through
|
On the hob
Decant into a saucepan and heat up on a low heat. Simmer gently, but do not let boil. |
DESSERT
Dark Chocolate Mousse
Ready to eat.
Crème Caramel
Ready to eat.
Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.
If you would prefer to order by phone, call our team on 020 4538 4732 between 9am-6pm Monday to Friday and 10am-4pm Saturday, Sunday & Bank Holidays.