Jervois Steak House has maintained its mantel as the purveyors of the best steak in town for nearly two decades, and the Herne Bay stalwart’s delicious new autumn menu only adds to their extensive carnivorous offering, with a slew of inventive new dishes sure to satisfy.
The new menu retains the steakhouse’s extensive cuts alongside their most-loved dishes, but everything else offers some fresh inspiration. To celebrate its launch, we’re giving you a chance to win a table for two — giving you and a friend or your significant other the opportunity to try the new menu out for yourselves. And because we consider ourselves experts in the trappings of this particular establishment, we’ve rounded up the must-try dishes to provide some inspiration.
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The first new addition is the JSH Beef Tartare. This flavourful, utterly addictive iteration of the classic is topped with raw yolk and Vintage Waikato, paired perfectly with wagyu fat toast which, quite honestly, is a stroke of pure genius not to be missed.
While many venture to this stalwart for their prime steak cuts, there’s simply no denying that the clever team in the kitchen know how to turn out a fantastic fish dish. This particular iteration sees pan fried market fish acqua pazza, served with a simple medley of fennel and tomato, letting the flavours of the few, thoughful ingredients stand out.
JSH is known City-wide for their sharing cuts, and new takes are always a hit. This particular addition is a 12-hour slow-cooked Wagyu short rib, flavoured with a sweet, smokey, and fiery jerk spice. This cut falls off the bone, making it ideal for sharing, and it packs a flavoursome punch — perfect when paired with JSH’s infamous whipped potato.
And last, but certainly not least, the Roasted Bone Marrow with pickled onion gremolata and sourdough is the best of the bunch (in our humble opinion). Impossibly delectable, and bursting with flavour, this delicious entrée is a must for the table.
Jervois Steak House Auckland’s new seasonal menu is available now. Explore the menu here.
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