Aged in-house for 28 days, the rib eye is head chef Fabrice's favourite, and no wonder – biting into each well-marbled piece unleashes a torrent of meat juices and full-on lush fattiness that'll make you weak in the knees. Once you've wiped the plate clean, don't neglect the bone either because there's still plenty of flavour to be had there.

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Taste: 4/5