The Butchers Club have teamed up with guys at Argyle Prestige Meats to bring Hong Kong a fabulous summer deal... 2x300 gram chilled Australian Black Angus Ribeye steaks for HK$ 280 per pack. Buy Here
These steaks are supplied by our partners in Australia and are from The Argyle Signature Collection, the cattle is 100% Black Angus, which is naturally pasture raised in the lush valleys of New South Wales then grain finished for 100 – 120 day. WATCH THE VIDEO and learn where this beef comes from.
This process gives a beautiful marbling (MS3-4) and amazing eating qualities. Comparable products from our competitors are selling at HK$ 600+ per kg. Order 2 packs and we will deliver it to your home or office for free. Buy Here
The Butchers Club's Southside Market Long Lunch is back! Tickets for the Brothers Grimm-style, fairytale Halloween boo-nanza are now on sale.
Watch this space for more details on the menu, entertainment, the pumpkin carving competition and prizes for the best costumes! All guests, including children age 4-17 (3 and under are free) must purchase the all-you-can-eat food package for $250 and adults can add-on a free-flow wine/beer drinks package ($200 online and $250 at the door). Ticket Here
History of The Steak Diane
In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first written mention of Sauce Diane comes from the culinary icon Auguste Escoffier in 1907. In this Artcile we teach you how to re-create the original recipe at home.