Dry-Aged Tomahawk Steak
The Guild’s dry-aged tomahawk is aged for several weeks, developing deep, concentrated flavour and a tender, buttery texture. Our skilled chefs handle each cut with care, searing it over high heat to create a rich, caramelised crust while keeping the meat juicy and full of character.
The oxygen brings out hidden notes, softens the tannins, and brings warmth to every swirl. It’s a quiet performance of precision and patience, where glass, wine, and time all play their part. In this method, decanting becomes more than technique, it’s a story of transformation, told through colour, texture, and the promise of what’s to come.
