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Beef is celebrated in all its glory at Boeuf, where its diversity in stock of breed, cut, preparation method and flavour is cultivated for best enjoyment along with a carefully curated collection of boutique and fine wines.
Look forward to discovering a great selection of grass- and grain-fed prime ribs, aged between 21 to 60 days, boasting varying marbling scores and available in limited quantities as well as steaks and cuts sourced seasonally from Wales, Scotland, Argentina, Australia and Japan.
Dry aged in-house entirely, every choice pick is then grilled on lava stones to properly render the fat and finished in the oven for the perfect doneness.
It’s a simple idea at Boeuf, where the simplicity of a perfect piece of meat needs little else than a great bottle of wine for the complete dining experience.