The Tasting Room

Step inside The Tasting Room and the ritual begins before the first bite. Guests are invited to curate their experience by selecting from an array of top-quality steak knives. At the grill station, fire meets craft. The kitchen makes use of fruitwood charcoal and red oak in time-honoured techniques, unlocking rich, natural aromas and tender textures from only the finest beef: 28-day dry- and wet-aged American Wagyu, prime Black Angus, and other high-quality cuts. Behind this precision is chef de cuisine Tolga Dağlı, who combines classic steakhouse techniques with modern innovation, coaxing flavour from premium cuts for an experience that feels both timeless and fresh. The setting exudes timeless luxury. It is the kind of place where celebrations happen, and business deals are sealed, but also where a quiet Tuesday dinner can feel like an occasion.

Tatler Tip

The wine cellar offers more than 2,000 bottles of rare, limited-edition and vintage wines, offering pairings that elevate the meal. Whether you seek a bold Napa Cabernet to match the char of a porterhouse or something older, more contemplative, the sommelier navigates the depth with authority.