Beef and Bass

Beef and Bass brings land and sea into lively conversation, guided by clarity, confidence and flavour. The kitchen leans into smoke and precision, where clean citrus and a sure hand with seasoning meet on the plate. The result is a focused, ingredient-first menu that lets prime cuts and pristine fish share top billing.

From the land, there is quiet indulgence: bao filled with smoked beef and black truffle sauce, and a delicate carpaccio of aged beef with girolles, mustard dressing and cress. The beef selection keeps things classic yet assured, whether a ribeye cooked to preference or a burger layered with their sauce, tomato, lettuce and crisp French fries. Sides keep pace, from charcoal-grilled vegetables to a neat house salad.

The sea offers equal allure. A taco of wild seabass arrives with crispy corn and coriander, while a bright, silken tiradito pairs wild seabass with tomato pulp, E.V.O.O. and Amalfi lemon. Plant-forward plates are no afterthought: the veggie affair gathers aubergine, pumpkin, sweet potato, stem broccoli and cauliflower, lifted by Sicilian oregano and salsa verde.

To finish, comfort and smoke return in a hot double chocolate cookie with pistachio ice cream, or charcoal pineapple scattered with coconut flakes. For a meal that strikes a fine balance between richness and lift, book a table at Beef and Bass. Come hungry, raise the steaks, and make waves.