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Four custom steak knives on a wooden cutting board, all of which are emblazoned with “The Forge”


“The Forge” Salad
Baby gem lettuce, grilled asparagus, avocado, feta cheese, baby fennel and beetroot vinaigrette

Pampa Style Beef Carpaccio
Argentinian tenderloin, caper foam, parmesan crisp

Crab Cake (S)
Tomato fondue, preserved lemon aioli, black olive powder

Classic Caesar Salad
Romaine heart, crispy crouton, anchovy

Carabineros Prawn (S)
Minted pea mash, carabineros reduction foam

Fresh Burrata (N)
Heirloom tomato, sundried tomato pesto, compressed watermelon

French Onion Soup
Gruyère cheese crouton

Melted provolone cheese, marinated herbs, grilled baguette, baby spinach

Boston Lobster Quinoto (S)
Butter poached lobster, pearl quinoa, bisque reduction

Premium Smoked Salmon
Watercress purée, pickled baby onion, horseradish cream

Seared Duck Foie Gras
Morello cherry sauce, grilled brioche, caramelised plum

Seared Scallops and Veal (S)
Heart of palm, green asparagus, veal jus

Wedge Salad (N)
Baby gem wedge, blue cheese dressing, maple syrup, veal bacon bites and candied walnut

Lobster Bisque (S)
Cream, pepper grissini

Steaks from Around the World

Chef’s Favourites
180 gr Australian Wagyu Tenderloin
400 gr US Striploin 35 Days Dry Aged

Australian Master Kobe

220 gr Tenderloin
240 gr Rib Eye

Australian Wagyu

180 gr Tenderloin
440 gr Rib Eye
500 gr BBQ Slow Cooked Ribs
Wagyu Tomahawk
Australian Wagyu 1,2 Kg, served with two sides of your choice
“WOW” Burger
300 gr Wagyu beef, pan-seared foie gras, truffle sauce, caramelised onions, cep mushroom compote

Australian Gold Angus

220 gr Tenderloin
220 gr Sirloin
220 gr Rib Eye

French Charolais
650gr Côte de Boeuf

Russian Aberdeen Angus
220 gr Tenderloin
240 gr Sirloin

350 gr Tenderloin Heritage All-Natural

Spanish Iberico
220 gr Tenderloin 12 Days Dry Aged

550 gr T-Bone 21 Days Dry Aged 270

220 gr Tenderloin 180

440 gr Organic Rhug Estate Lamb Chops 320

Pick your Sauce

Green peppercorn lemon herb butter
Béarnaise home-made harissa
Hollandaise wild mushroom
Bordelaise (A) barbecue sauce

From the Farm

Duck Breast
Corn Fed Baby Chicken
420 gr Milk-Fed Veal T-bone Steak
440 gr Organic Rhug Estate Lamb Chops

From the Sea

220 gr Cod in Papillote
200 gr Scottish Salmon
500 gr Omani Lobster (S)
240 gr Jumbo Tiger Prawns (S)


Grilled vegetables
Ginger-scented baby carrots
Sautéed mushrooms
Grilled asparagus
Duck fat roasted potatoes, crème fraiche
Creamed spinach
Sautéed kale, onions, peppers
Steam broccoli, toasted almonds (N)
Mix green salad
House French fries
Buttery mashed potato
Double baked potato, goat cheese
Truffle and parmesan fries
Gnocchi, porcini, Roquefort sauce
Beef chorizo and cheese croquette


Criollo Chocolate Soufflé (N)
Pistachio ice cream, vanilla sauce

Crème Brulée Biskelia Valrhona (A)
Araguani chocolate chantilly, lime and cocoa strudel, rum and pineapple jelly

Key Lime Cheesecake
Cookie crumbs, raspberry coulis

Cherry Tiramisu
Lady fingers, cranberry jelly, cherry compote

Purple Sweet Pie
Purple sweet potato sponge and custard, Chantilly cream, blueberry ice cream

Brownie for two (N)

Vanilla milk ice cream
Selection of Ice Cream
Selection of Sorbet

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