TWO BULLS STEAKHOUSE A REAL CHARCOAL GRILL
THE TALLY-HO LOUNGE BAR “A classic lounge bar serving ales and timeless cocktails.”
PREFACE
THE TALLY-HO The Two Bulls Steakhouse – Bright and airy casual dining with a real charcoal grill in our open kitchen restaurant. 01323 640258
The Tally-Ho Lounge Bar – Classic 30’s elegance now serving cocktails and pulling real ales with a roaring log fire on the colder nights. Available for hire out of our normal opening hours. 01323 727683
The Green St Pizzeria – Eastbourne’s only traditional wood-fired pizza oven restaurant. Simple, short menu for eat in or collection. 01323 642656
Open Thursdays to Sundays and special occasions
www.thetallyho.net
OPENING 12 MARCH TH
GREEN ST PIZZERIA
“Traditional wood-fired, brick oven pizzeria in the old wine shop at the Green Street side of The Tally-Ho.
Downstairs on the Green Street side of The Tally-Ho is Eastbourne’s only traditional wood-fired brick oven pizzeria where we prepare rustic, artisanal pizzas for eat in, collection or delivery (within limits and not if we are too busy in the restaurant). A very short, fresh Italian menu for affordable family meals or a quick bite before heading into town for the evening. Like nothing else in town.
Visit www.thetallyho.net for full menu
Margherita
Quattro Formaggi
Carciofo Parmigianino
Fiorentina
Stracchino
Porcetta
Gamberi
Picante
Melanzane Parmigiano con Salsiccia Nduja
Feelin Blue
Smoked mozzarella, leek, blue cheese, artichoke, cherry tomatoes, mozzarella, parmesan, tomato, aubergine, Nduja sausage, meatballs, fresh basil, black olives, smoked garlic, goat's cheeese, gorgonzola.
STEAK HOUSE
TWO BULLS STEAKHOUSE A REAL CHARCOAL GRILL
“Visit our bright and airy restaurant. Enjoy our £8 Lunch Specials” See website.
AGED BEEF
TWO BULLS STEAKHOUSE A REAL CHARCOAL GRILL
“When a beast is slaughtered, for reasons of economy, there’s a rush to get it butchered, vacuum packed and onto your plate as soon as possible. Your steak is often oozing blood and lacking any actual beefy flavour because it’s quite simply too fresh.”
B
ack in the day when you’d see whole quarters of beef being heaved on the shoulder of your local butcher, there would be upwards of four weeks between slaughter and fork.
Beef is unlike other meats and for the very best steak you need to leave whole beef loins and fore ribs to age on the bone until the ends blacken in a climate controlled chiller for several weeks or more. You’ll see this in our display fridges at the restaurant where our own 45 day aged T bones, sirloins and rib eye are matured before butchering. All of our steak at The Two Bulls is properly aged before grilling over real charcoal. Properly aged beef needs to mature like a clothed wheel of vintage cheddar and it won’t spoil if this is done right. As the joint air dries the beefy flavours become more concentrated while natural enzymes tenderise the flesh. There’s a lot of waste due to moisture loss and excessive trimming which makes our dearest cut of beef even dearer but this is a tasty reward after all.
Book a table today • thetallyho.net 01323 640258
HOW TO
...Cook a Steak Properly “To grill a steak properly you need to understand that there are two entirely separate stages. One, grilling and colouring the surface. Two, warming it through to the required doneness.” STAGE 1:
Grilling and colouring the surface of your steak
H
owever well done you like your steak, you must first do a rare steak and you must colour the surface well because that’s where the strongest flavours come from.
When the heat hits the flesh, a myriad of complex chemical reactions occur on the sizzling surface. Salty edges crisp and caramelise, as moisture is forced out and leaves a layer of grilled meat flavour. This is called The Maillard process and for the first stage... it is absolutely everything. Think of that sneaky first slice of a joint of roasted beef and you’ll understand. Once you have your nicely coloured rare steak, take it away from the fire to somewhere relatively cool (anywhere below 500C to hold and stall the cooking) on the grill or onto a rack in a tray in a warm oven. You don’t have to do the second stage immediately if you’re not ready or in no hurry.
Book a table today • thetallyho.net 01323 640258
HOW TO
...Cook a Steak Properly “A beautifully grilled rare steak, warmed through slowly at 65C will become a perfectly succulent, medium rare one by the time you’ve finished your prawn cocktail and told a tall story.” STAGE 2:
Warming your steak to the required ‘doneness’
Y
our steak is now away from the fire so we need to get it done to your liking. Rare or well-done are quite easy if you think about it, but medium-rare or medium are a little harder to get
right.
Either at a cooler part of the grill or in a pre-warmed oven you just need to warm it through until it is done to your liking. Take it slowly, giving yourself time to adjust your hair and get the place organised for dinner. If you have your chips ready to drop into the hot oil and your salad nicely tossed then as long as you have your oven warmed you can enjoy cooking this meal and sit down to eat in a relaxed frame of mind. Alternatively give us a buzz, book a table and we’ll do all of this and wash up for you too.
Book a table today • thetallyho.net 01323 640258
SPECIALS FROM THE CHARCOAL GRILL Main dishes served with chunky hand-cut chips and dressed leaf salad Steaks also come with a choice of Green peppercorn sauce, Stilton cream or Garlic butter on the side.
£8 Gourmet Thursday to Sunday Lunches 6 oz Sirloin £8 • 9 oz Rib eye £12 Blackened Cajun chicken £8 • 1/2 lb Gourmet cheeseburger £8 Steak satay skewer with Thai peanut sauce £8 Grilled halloumi & Mediterranean vegetables £8
Booklet produced in collaboration with Media25.org and The Two Bulls Steakhouse
£50 Three course evening meal for two (Available on Thursday and Sunday evenings and any lunch time) Plump Greek olives marinated in garlic & red pepper olive oil Sour dough and granary bread with olive oil & balsamic vinegar • 8 oz 21 day aged sirloin, steak chips, salad and sauce 6 oz Chateaubriand fillet, steak chips, salad and sauce Char-grilled Steak Satay skewers with Thai peanut sauce A choice of any non-steak main • Sea salt & caramel ice cream 1/4 pint Guinness chocolate pot with a creamy head • Bottle of Pinot Grigio, Tempranillo or drinks to the equivalent value
£60 Three course Friday evening meal for two From the main menu choose any starter, • 8 oz 21 day aged sirloin, steak chips, salad and sauce 6 oz Chateaubriand fillet, steak chips, salad and sauce Char-grilled Steak Satay skewers with Thai peanut sauce A choice of any non-steak main • Choose any dessert from main menu or a cheese board • Bottle of Pinot Grigio, Tempranillo or drinks to the equivalent value
Children’s Lunchtime Menu £6 (for the under 10s) Grilled chicken strips, steak skewer or 1/4 lb cheeseburger served with hand cut chunky chips & a dressed leaf salad.
See the main menu at thetallyho.net Open from Thursday to Sunday for Lunch and Dinner 01232 640258
THE LOUNGE BAR
THE LOUNGE BAR “A classic lounge bar serving guest ales and premium spirits. Enjoy soft lounge music and a roaring log fire in this beautifully restored historic bar.”
This barrel vaulted former Saloon Bar was opened last summer and is a stunning example of the period. No fruit machines, no loud music and no telly. Just a couple of guest cask ales, a short list of classic spirits and the usual quality drinks and bar snacks that you’d expect from any smart bar or lounge. Contact our bar manager for your special occasion 01323 727683
THE TALLY-HO LOUNGE BAR “A classic lounge bar serving cask ales and premium spirits.”