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Ribeye Fiorentina
800g dry-aged Chianina ribeye grilled over applewood fire until perfectly medium-rare. Served with silky truffle compound butter melting into the crust, roasted bone marrow, hand-cut triple-cooked fries and a rich red wine reduction. A masterpiece of fire and patience.
The Art of Fire & Patience
The Ribeye Fiorentina is our crown jewel — a 800g masterpiece of 28-day dry-aged Chianina beef, sourced exclusively from a single farm in Tuscany. The dry-aging process concentrates the natural flavours, creating an intensity of taste that simply cannot be rushed.
Our chefs grill it over seasoned applewood at precisely controlled temperatures, developing a deep mahogany crust while keeping the centre a perfect blush of medium-rare. The truffle compound butter is made fresh daily — black truffle, unsalted butter, shallots and herbs folded together and chilled until service.
Cooked over real applewood logs for a subtle sweet smoke that complements the beef's natural richness.
Aged in our custom dry-age cabinet at controlled humidity, developing unmatched depth of flavour.
Every cut comes from the same Chianina cattle farm in Val di Chiana, Tuscany — a guarantee of provenance and quality.
| Calories | 820 kcal |
| Protein | 68g |
| Total Fat | 56g |
| Saturated Fat | 22g |
| Carbohydrates | 18g |
| Sodium | 840mg |
Please inform your server of any dietary requirements or allergies before ordering.
"I recommend asking for medium-rare. Let the butter melt naturally over the steak at the table — don't rush it. That's when the magic happens."
— Chef Marco Valenti, Head Chef
Remove the ribeye from the dry-age cabinet 90 minutes before cooking. Allow it to come to room temperature. Pat completely dry with kitchen paper — moisture is the enemy of crust formation.
Chef Tip: Never salt too early — season generously just before the grill.Light the applewood and allow the grill to reach 280–300°C. The grate must be clean and lightly oiled. You need two heat zones — direct high heat for searing, indirect medium heat for resting on the grill.
Chef Tip: Listen for an immediate aggressive sizzle when the steak hits the grate. If there's no sizzle, the grill isn't hot enough.Season liberally with sea salt and cracked black pepper. Place over direct heat — do not move the steak. Sear for 4 minutes until a deep mahogany crust forms. Flip once, sear 4 minutes on the second side, then stand on its fat cap for 2 minutes.
Transfer to indirect heat at 120°C and cook until internal temperature reaches 52°C (medium-rare). Remove, tent loosely with foil and rest for 10 full minutes. This step is non-negotiable — cutting too early loses all the juices.
Chef Tip: The internal temp will rise 3–4°C during rest. Pull at 52°C, serve at 56°C.Slice against the grain. Place on a warmed cast-iron plate. Crown with a generous disc of truffle compound butter and arrange the roasted bone marrow alongside. Pour the reduced red wine jus tableside. Finish with Maldon sea salt flakes and a drizzle of Puglian olive oil.
Genuinely the best steak I've ever had. The dry-aging makes an extraordinary difference — the flavour is so concentrated and complex. The truffle butter melting over the crust at the table was a theatrical moment I'll remember. The bone marrow was the icing on the cake. Worth every penny.
My husband and I visited for our anniversary and ordered this. The presentation was stunning — the cast iron plate, the tableside jus, the theatre of it all. The steak itself was cooked flawlessly medium-rare, deeply crusted on the outside and blush pink within. A true celebration dish.
Exceptional quality beef and a wonderful preparation. I asked for mine medium and the kitchen nailed it. The fries were perfectly crispy — I asked the server and apparently they triple-cook them in duck fat. Everything about this dish shows serious craft and attention to detail.
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