Vice Restaurant

Dry-aged beef, Egmont cheese, raw white onion, gentleman's relish, toasted bun. Recommended to be served halved for sharing. A signature starter designed for the table

Warm bread served with rendered tallow with a salt finish

Brined olives with a citrus lift, savoury finish

Reverse seared and chargrilled to enhance its natural flavour. Each cut is prepared to your chosen weight and served medium-rare. (500g recommended per guest)

With raclette mornay, focaccia crumb. Baked cheese sauce, crisp crumb, roasted finish

With pepe saya butter, chives. Silky potato mash, rich butter, fresh herb lift

With rosemary, umami butter. Crisp skin, aromatic fat, savoury glaze

Smoked sea salt, Irish whiskey. Served table-side, by the slice