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Blackhouse is no-nonsense, honest food. Handpicked ingredients with distinctive textures and flavours that work together. A menu of old favourites and new classics. The same, but different.

Premium steak, aged for a minimum 28 day wet and dry aged, left to breathe for at least 24 hours before cooking to improve quality, selected only from butchers in countries famous for producing world class beef. Our butcher's block sirloin or rib-eye, aged in our Himalayan rock salt fridge, is brought to your table by your server, who’ll talk you through the cut, before cooking it exactly to your liking. 

Pescatarian, or just love the good stuff from the ocean? We’ve got you covered. Oysters (try them beer battered – jalapeno tartare sauce, magnifique) and Dover Sole if you’re feeling flush – you won’t regret that brown butter.

Cocktails to match your food? They’re here. Try the Steakholder with your beef, the Butterfly Perch with your seabass, or ask your server what they’d prefer – we’ve taught them all well. Of course, for the traditionalists, we have a wine list that has been triple tested (got to make sure it’s perfect) by our bar team, and there’s a drop for every taste.

Treat yourself with perfect afters – posset, pies and puddings; coffee, a nightcap, or kick off your night out with our new cocktail menu.

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