New Menu: Boeuf - 3-Course Set Menus

Beef is celebrated in all its glory at Boeuf, where its diversity in breed, cut, preparation method and flavour is cultivated for best enjoyment along with a carefully curated collection of boutique and fine wines. 

At Boeuf, look forward to discovering a great selection of grass- and grain-fed prime ribs, aged between 21 to 60 days, as well as steaks and cuts boasting varying marbling scores and available in limited quantities. Sourced seasonally from Wales, Scotland, Argentina, Australia and Japan and dry aged in-house entirely by Chef Carlos, every choice pick is then grilled on lava stones to properly render the fat and finished in the oven for the perfect doneness. Supporting acts of the main show feature a medley of other beef dishes, prepared raw, cured, served with fromage as well as in special and natural selections to amplify each meal.

Beef headlines the menu at Boeuf. Key highlights include:

Signature Dry Aged Prime Rib Bone-In Charcoal Grilled

Argentinian Aberdeen Black Angus Rib Eye

Bone Marrow

Wagyu Tartare

All of which are complemented with sides of Potato Gratin, Hand Cut Fries and sweetened with desserts like the Choco De Coco and Crème Brulee.

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