RIB EYE STEAK WITH DEMI-GLACE SAUCE CITRUS & PASSION FRUIT MUSTARD

The rib eye arrives with natural confidence, beautifully marbled, seasoned with salt and pepper alone. When the cut possesses this much inherent character, restraint becomes elegance.

The demi-glace develops through careful reduction, incorporating miso for depth, balsamic for complexity, honey for balance, and subtle spicing. Dark and lustrous, it enhances the steak’s natural qualities without masking them. The passion fruit mustard provides a sophisticated counterpoint, bright and tropical, yet refined rather than aggressive. Celery oil adds an herbal finish that grounds the composition.

Each element contributes to a harmonious whole, where the meat’s richness, the sauce’s complexity, and the mustard’s brightness create layers of flavor that unfold with every bite.