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200g of aged beef, Monterey Jack cheese, bacon jam, confit tomato, arugula, and Big Club sauce. All served with potato wedges.
Served with a vegetable stir-fry and potato.
220g of beef matured 40 days on tempura vegetables, mayo-kimchi and barbecue teriyaki.
180g of old beef with pickled egg yolk on slices of toasted bread.