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  • Rise
  • Steak
  • Munch
  • Steak
  • Ready
  • Shine
  • Eggs
  • Nibble
  • Frites
  • Waiting

Pop in and kick start your day with our tender steak + eggs for breakfast. Or sit back and enjoy one of our succulent steaks, available throughout the day ‘til late. All our classic cuts are hand cut by our expert chefs on-site, so you can have your steak as big as you like! Or why not discover a new favourite from our speciality cuts range or on our rotating Butchers Block? Great steak + great value, welcome to Bar + Block.

Meat cuts

Sirloin Tender + Full-bodied Sirloin

The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat.

Wash it down with:

A glass of Berton Black Label Shiraz. This full flavoured, fruity and spicy red is the perfect accompaniment to Sirloin.

Fillet Tender + Mild Fillet

The finest cut, located alongside the Sirloin. This area is rarely used by the cattle, so the Fillet remains extremely tender and has a delicately mild flavour. To retain the cut’s natural tenderness, we’d suggest serving it medium rare and ideally not cooked past medium well.

Perfect topped with:

The fresh flavours of our Greek salad.

Ribeye Rich + Succulent Ribeye

A timeless cut, Ribeye comes, as it suggests, from the cattle’s rib area. It has a wonderfully rich flavour and because it contains soft fat marbling, it is beautifully tender. We think Ribeye is best cooked medium rare or more as this allows the fat to melt into the steak, adding to the rich flavour and giving the steak a lovely succulent texture.

Wash it down with:

A glass or two of the Beefsteak Malbec. This vibrant, spicy red perfectly complements a Ribeye’s rich flavour.

Rump Firm + Flavoursome Rump

As the name suggests, Rump is found towards the rear of the cattle. As the working muscle of the cattle, it has a firmer texture and less fat compared to other steaks, but is without doubt one of the most flavoursome cuts. Due to the lack of fat we recommend it be cooked medium rare.

Perfect with

Our signature fiery Black Sauce, its spicy kick complements Rump beautifully.

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Offers + promotions


Half price Cocktails

Monday - Thursday 5-7pm

Deciding which post-work cocktail to reward yourself with is often the most difficult part of the day. So why not have two instead! Join us for half price cocktails every Monday to Thursday from 5-7pm.

Express Lunch

Monday - Friday 12pm - 5pm

Hurried + hungry? Our Express Menu is here to help. Enjoy a choice of delicious dishes and a drink for under £10, and the best bit... we’ll serve it up in just 10 minutes. We guarantee it.

Fizz Friday

£15 all day every Friday

Fridays are made for fizz! Join us every Friday, get a bottle of Prosecco for just £15 all day. What better way is there to celebrate the end of the week?

Steak + Chips

Tuck in from £11.95

Steak as big as you like, hand-cut on site especially for you. Rump, sirloin, fillet and ribeye… we’ve got all your favourite classic cuts served with a side of beef dripping triple cooked chunky chips.

News + Updates

Fever-Tree Summer Pop Up!

Fever-Tree Summer Pop Up!

Visit your local Bar + Block Steakhouse this June to savour the flavour of British summer time with a selection of special summer serves, in partnership with Fever-Tree mixers.

Find out more