Our Côte de Boeuf

The star of the steak menu

Our new signature, 22oz Côte de Boeuf cut is a truly special Rib Eye sharing experience. We have carefully sourced our beef from selected British and Irish farms before maturing it for 30 days in our brand-new Himalayan salt ageing room.

This is a unique ageing process to give the beef a deeper, more intense flavour. At Côte we’re unashamed perfectionists, so naturally we built the Himalayan salt wall right inside our Côte butchery so that the process from maturation right through to the hand-cutting and trimming can be managed by our master butcher – ensuring the steak is of the highest quality when it reaches your plate.

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The pièce de résistance

Is our rich, creamy, truffle hollandaise sauce which is always prepared from scratch by our expert team of chefs, alongside frites and a choice of two indulgent sides. Now to decide which sides?

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Discover New Flavours

Our Spring menu will whisk you away to Normandy, the markets of Paris, the Côte d’Azur and beyond. Celebrating the full colour and creativity of modern French cuisine, we hope you’re as excited as we are.

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