A cut above

A feast for both the eyes and belly, the imposing Tomahawk steak is a glorious cut of meat trimmed from the fore-rib and served on the bone, and it’s new on the menu down at the hip and happening viaduct destination, Oyster & Chop. The generous amount of intramuscular fat delightfully melts when cooked medium, imparting delicious umami flavours into the flesh, while leaving the bone in ensures moisture is retained and richness is added to the meat. The impressively long bone is suitably French-trimmed and served with traditional accompaniments of silky mash, greens, red wine jus, horseradish and mustard. A dish best shared, and one for those who’re looking to take their meat experiences to glorious new heights.

Oyster and Chop

Market Square
22 Viaduct Harbour Ave

09 377 0125



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