How to make our Steak Sandwich!
8 flavourful ingredients are all you need, just read our 'how to' guide to making the perfect steak sandwich to learn the method behind the magic!Find out more
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.
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.
A glass of Berton Black Label Shiraz. This full flavoured, fruity and spicy red is the perfect accompaniment to Sirloin.
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.
The fresh flavours of our Greek salad.
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.
A glass or two of the Beefsteak Malbec. This vibrant, spicy red perfectly complements a Ribeye’s rich flavour.
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.
Our signature fiery Black Sauce, its spicy kick complements Rump beautifully.
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.
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.
£18 all day every Friday
Fridays are made for fizz! Join us every Friday, get a bottle of Prosecco for just £18 all day. What better way is there to celebrate the end of the week?
Tuck in from £12.95
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.