The Meadesmoore Cut (one of the dishes in their new menu), comes with three distinct types of marbling with three different flavour profiles of beef on a plate. The underblade is tender and offers sweet and beefy notes; the ribeye cap is rich and buttery; and the loin is deeply beefy. This steak is best paired with fleur de sel, though it also goes well with Cafe de Paris herb butter ($7) and Bordelaise red wine sauce ($7).