Blackhouse, Grill on the Market reopens its doors on Smithfield Market this week and we’ve nabbed you 50% off to celebrate.
There’s a new look, new cuts and a hefty ‘Book of Beef’ in-house guide to all steaks. From the wet and dry aging processes to the cuts of beef, types of premium breeds, and the best drink pairings, this carnivores-only guide provides the knowledge to help you talk the talk with even the most experienced Smithfield butcher.
Starters include piri piri calamari with saffron mayonnaise; beer battered Cumbrae oysters with jalapeño and tartare sauce; and St. Louis bone in rib with a sticky orange and honey glaze crackling.
Premium cuts – 15-year-old English Galician, beer-fed Wagyu and an Australian fillet – sit alongside quality classics, including an Argentinian ribeye and Scotch sirloin. All beef is aged for at least 28-days to ensure the utmost tenderness and flavour in each bite.
Opt for the ‘Butcher’s Block’ – Himalayan rock salt dry-aged beef, personally selected at market and stored in the new salt chamber fridge. Take in the theatrics tableside and watch the beef being hand cut and weighed at the table.
All cuts are perfectly paired with either thick-cut chips or mash – add buttered green beans and peas, dauphinoise potatoes or a gem wedge salad with bacon crumb and salad cream.
The Blackhouse menu also boasts wagyu and beef burgers; half roast chicken; or the signature Blackhouse ‘steak sandwich’ – a hollowed crusty loaf filled with steak, mushrooms, cheese, onions and gravy.
Celebrate the relaunch with an incredible 50% off lunch and dinner from Monday 22nd May until Sunday 28th May when you book here.