01
Red Meats
Selected cuts meet the fire at your preferred degree of doneness.
Viola Dry Aged
28-day aged ribeye, smoked sea salt and rosemary.
Prime Tenderloin
Beef fillet, caramelised shallots and rich demi-glace.
Chef’s Tomahawk
A signature cut for two, carved tableside with fire vegetables.
New York Strip
Balanced marbling, roasted garlic and thyme oil.
Beef Short Ribs
Boneless ribs cooked slowly over a gentle fire.
Dallas Steak
A flavourful special cut, crisp potatoes and beef jus.
02
Warm Starters
Bold, shareable beginnings that prepare the table for the fire.
Smoked Beef Carpaccio
Thinly sliced beef, parmesan, rocket and capers.
Roasted Bone Marrow
Sourdough, parsley salad and sea salt.
Beef Cheek Croquettes
Slow-cooked beef cheek, crisp coating and mustard aioli.
03
Drinks
Classic and refreshing choices selected to accompany the character of the meat.
Alcoholic Drinks
Non-Alcoholic Drinks
Complimentary
A Sweet Finale
We complete the Viola evening with traditional flavours.
Midye Baklava
Antep pistachio, light syrup and natural kaymak.
Baked Rice Pudding
Fresh milk, vanilla and a delicate caramelised crust.
Quince Dessert
Slow-cooked quince, tahini brittle and natural kaymak.