Steak 1884 has opened in Humber Street, and it is the epitome of classical chic serving fantastic meat.
Mirroring a Manhattan steakhouse, the marbled tables are complemented with leather bar stools and art deco mirrors, and you feel effortlessly cool just being inside the place.
We visited on a Wednesday evening, and there were only a handful of other diners, but once the word gets out about the exceptional cooking at Steak 1884, there will no doubt be a waiting list to book your table.
With a gin and tonic in hand, as well as homemade breads, we began deciding on our dishes for the evening.
Starters on the a la carte menu include confit chicken wings with Isle of Mull scallop, truffle chicken broth and mushroom (£11), orange and passionfruit cured salmon with coconut sorbet and a sesame cracker (£9.50), charred pear with blue cheese mousse, pickled walnut and watercress (£8.50) or soup of the day (£6.50).
We went for the baked British oysters and the tartar of Angus fillet with smoked bone marrow mayonnaise and quail egg (£10.50).
The oysters were baked Kilpatrick-style in the shell upon a bed of fresh samphire, and were covered in a rich, creamy sauce topped with bacon and Worcestershire sauce.
The oysters were beautifully soft and the sauce did not overpower their fragrant taste, and the Angus fillet tartar looked to die for.
Judging by how quickly the plate was cleared, I am certain it was a hit with my dining partner.
Next was on to our main course.
There are fish and vegetarian grills available, such as fish of the day, cauliflower steaks (£10) and grilled butternut squash (£10), as well as a spatchcock of the day, but the main point of Steak 1884 is, indeed, the steak.
The steaks are cut into variable weights, depending on how best the chef believes they will cook, with all available cuts displayed on a blackboard.
Once your chosen cut of steak has been picked out, it is crossed off the board with a satisfying swipe.
There are two breeds of beef available, Hereford (grass-fed) or Dexter (beer-fed), with cuts such as sirloin, fillet, ribeye, chateaubriand, cote de boeuf, porterhouse and tomahawk available in both.
There is a handy size guide available, so you can see what size of steak you are actually ordering, and the prices are based per 100g.
For example, a sirloin of Hereford costs £7.50 per 100g, with an 8oz steak weighing roughly 227g.
After choosing your steak, it is next on to the sauce with a selection including blue cheese, bordelaise, Diane, and shallot and garlic glaze, as well as butters such as Café de Paris or garlic and chive.
I chose a ribeye cut of Dexter beef that was just over 8oz, with a side of Bearnaise sauce.
My friend opted for a just-under 10oz fillet of Hereford beef with green peppercorn sauce.
The sides are rather on the large side, so we shared triple-cooked beef dripping chips and garlic and sesame broccoli.
We managed to control ourselves as we could well have over-ordered with other choices such as horseradish mash, creamed truffle mushrooms, baked cheddar and nutmeg spinach, smoked roast bone barrow, onions rings, and heritage tomato and onion salad.
The steaks were absolutely stunning, arriving crisp and clean on a plate with a simple garnish of watercress.
The ribeye cut like butter, as did the fillet, and the outer edges maintained a seared, charcoal hint.
The béarnaise was lusciously thick and filled with tarragon, beautiful when dipping a chip in, but I couldn’t get enough of the garlic and sesame broccoli.
Al dente and bursting with flavour, it is something I will be trying to replicate at home.
The green peppercorn sauce was still runny enough to be poured over the Hereford fillet, but was packed with peppercorns giving off a slight heat.
We were on the verge of over-stuffing ourselves by the time we had cleared our plates, but our dessert stomachs wanted in on the Steak 1884 action, too.
We perused the pudding menu consisting of apple and plum crumble with spiced crème anglaise (£7.50), dark chocolate and orange brownie with vanilla ice cream and espresso (£8), baked vanilla cheesecake with caramel ice cream and blackberries (£8) or a selection of British cheeses (£7.50).
It didn’t take long for us to choose, and we tried to go for something light, so the buttermilk panna cotta with roast fig, almond and rosemary praline (£6.50), and the lemon and raspberry meringue pie with lemon sorbet and fresh raspberries (£7) were ordered.
The panna cotta arrived with a pleasing wobble, and the roasted figs were delicious, but the star of the desserts was the lemon meringue pie.
The panna cotta was good, but the pie was tart yet sweet and lusciously filled with lemon curd, and the meringue on top had been given a toasted marshmallow flavour thanks to the use of a blow-torch.
Steak 1884 is the perfect place for a night of celebration or a romantic meal with a partner, and you pay for the quality of the food and the service, but there is a lunch menu and Sunday lunch menu with prices that make the venue still accessible for those on a tighter budget.
The Sunday lunch menu costs £20 for two courses, and consists of starters such as ham hock terrine and smoke mackerel pate, alongside mains like roast beef, roasted loin of pork with crackling and grilled fish.
There is also the option for the ultimate Sunday roast for a minimum of two people, and for £35 per person guests will receive 32-day aged beer-fed Dexter cote de boeuf with beef-dripping roast potatoes, vegetables, Yorkshire puddings, cauliflower cheese and red wine gravy.
- 60 Humber Street
- Call 01482 326090