World class steak deserves a world class sauce. Our Black Truffle Gravy is made with all the “odd shaped “ end cuts of our fine Wagyu and Angus steaks. The chefs slice it thin, add rosemary and thyme and then simmer for two days to reduce it to a thick meaty sauce. Just before serving they add finely minced black truffle and a small dollop of thick cream. The result is a thick, meaty, creamy sauce that goes perfectly with our melt-in-your-mouth tender Wagyu Filet Mignon ($378), with Belgian style fries and a side salad. Add King Prawns or Lobster to make it Surf and Turf and pair it with a bottle of Penfolds Bin 28 Shiraz. Healthy and delicious. 世界級的牛扒應該配上世界級的醬汁。我們的黑松露肉汁是用我們精選的和牛和安格斯牛扒的尾端切割部位製成的。這些牛肉的尾端因形狀不合適無法做成牛扒。廚師將它切成薄片，加上迷迭香和百里香，然後煨煮兩天，使其減少成濃厚的肉醬。在上菜前，他們會加入細碎的黑松露和一小勺厚奶油。結果是一種濃郁、肉質、奶油狀的醬汁，完美搭配我們入口即化的嫩和牛牛菲力 ($378)，配上比利時風格的薯條和沙拉。加入帝王蝦或龍蝦來製作 Surf and Turf，並配上一瓶 Penfolds Bin 28 Shiraz。健康又美味。
371 Queens Road West, Sai Ying Pun. Call 22956668 or WhatsApp 53806618 to reserve a table