Having consumed Meat & Wine Co’s slow cooked full rack beef ribs in my recent visit, I had to try their signature dry aged steaks. After consulting the waiter on various cuts, breeds, grain/grass diet & ageing process, traditional Monte rib eye grass-fed was chosen. The verdict? This is probably one of the best steaks I have eaten at home and abroad. The piece weighs 460g with a small handle of bone attached. The first appearance on being served on the table was a georgous aroma of caramalisation around the edges with the unmistakable sear marks, which is just enough to impart an ever slight texture compare to the rest of the steak. My waiter recommended it to be cooked medium and sliced by the chef. The skills of the chef clearly showed as the steak was cooked perfectly, bouncy & juicy on the inside and the flavour was intensified from the expert ageing process. The chips was served on the side and it was a perfect way to soak up some of the veal jus oozing on to the serving board. It will be safe to say that this won’t be my last vist.