Whole Standing Prime Rib Roast (7-Bone Primal, 7kg)
Whole 45-day dry-aged USDA Prime 7-bone standing rib roast. Slow-roasted over hickory embers with rosemary-garlic tallow crust, natural beef au jus, and horseradish cream. Hand-carved tableside or dispatched in heavy-duty thermal insulated crate.
Butcher's Reserve Primal Box (Vacuum-Sealed 5kg Wagyu & Angus Striploins)
Wholesale master butchery box: 2.5kg Australian MB6+ Wagyu striploin sub-primal slab and 2.5kg USDA Prime Angus striploin slab. Shipped sub-zero with butcher certificate and cutting guide for private cellars & banquets.
Single-Diner Prime Trio Tasting Flight (150g Striploin, 100g Filet, 100g A5 Wagyu)
Chef's personal beef flight: 150g dry-aged USDA Prime striploin, 100g center-cut tenderloin, and 100g Japanese A5 Miyazaki Wagyu cube seared over charcoal with truffle butter and smoked fleur de sel.
45-Day Dry-Aged USDA Prime Bone-In Ribeye (450g)
In-house Himalayan salt-aged prime ribeye charbroiled over hardwood lump charcoal. Served with roasted garlic bulb and herb bone marrow tallow butter.
Japanese A5 Miyazaki Wagyu Striploin (200g)
Miyazaki Prefecture 100% black cattle beef with extreme BMS 10+ snowflake marbling. Seared on thick cast iron with volcanic pink flake salt.
Center-Cut Filet Mignon with Foie Gras (250g)
Ultra-lean, buttery tenderloin steak seared to precision, topped with pan-seared Rougié duck foie gras and aged balsamic reduction.
Duck Fat Roasted Fingerlings & Charred Broccolini
Crispy fingerling potatoes basted in French duck fat with rosemary and Maldon sea salt, served with wood-fired broccolini.
Truffle Lobster Mac & Aged Gruyère Cheese
Cavatappi pasta folded into a rich five-cheese fondue of aged Swiss Gruyère, white cheddar, tender butter-poached Maine lobster chunks, and shaved truffles.
Napa Valley Reserve Cabernet Sauvignon 2021
Full-bodied Rutherford AVA Cabernet displaying dark blackberry compote, cedarwood, cigar box tannins, and velvety vanilla oak finish. 750ml bottle.