TheMeat&WineCo.

Afro-centric inspired steakhouse The Meat & Wine Co. opened its first UK restaurant in the heart of Mayfair on Curzon Street last year. Founder, Michael Bradley’s ambition was to create the very best premium steakhouse experience whilst paying homage to his South African roots. Originating in Australia where it’s a hugely popular destination with more than ten outlets across Sydney, Melbourne, Perth, Canberra and Adelaide, The Meat & Wine Co. offers fine dining in London with an African twist and Australian roots.

The steak at The Meat & Wine Co. has a unique and delicious taste due to the premium cuts used, cooking over a flame at very high temperatures and basting the meat with a top-secret family recipe that is over 30 years old. Here you’ll discover elevated classic dishes, premium steaks, a variety of Afro-centric flavours and touches and a hand-selected wine list to compliment every dish.

At the core of Meat & Wine Co. is the ‘braai’ cooking method - the South African term for cooking on an open grill for a social gathering and The Meat &Wine Co. invites diners to savour the premium tenderness and taste of expertly dry aged meat. Dry ageing is he process of preparing and drying meats to amplify the flavours and texture in every mouthful. Upon request, diners can enjoy Grass-fed, Butter-aged rib-eye infused with the essence of 14-day infused black garlic or traditional grass-fed, dry-aged rib-eye. Other steaks such as Black Angus USDA Choice –grain-fed USA fillet and various cuts of Wagyu MB5, Grain-fed Jack’s Creek, Australia are on offer.

Although premium steak is at the heart of the menu, starters from the main menu include Cured Kingfish Ceviche Hiromasa with garlic crème fraiche, citrus dressing, fresh herbs and pickles or natural oysters with freshly made mignonette and tabasco. Entrees of skewers of Chicken Mozambique with peri-peri and lemon; salmon with African chilli, miso, sesame, soy, spring onion, ginger and garlic and Boerewors (South African beef sausages) with coriander & cumin, chakalaka sauce and onion rings will set you up for mains such as Miso glazed cod with spring vegetables, cauliflower velouté sauce or House made volau-vent shell, creamed spinach, pea & Parmesan sauce, pomme purée and burnt butter.

Delicately balanced with modern trends and preferences, African influences are everywhere and the interiors, lighting and décor throughout this sophisticated Mayfair restaurant have been carefully chosen to reflect a subtle nod to African heritage and culture.