T-Bone & Tallow Fridays
T-Bone & Tallow Fridays
Choose from 500g, 1kg or 2kg dry-aged T-bones, cooked over the fire and finished tableside with hot beef tallow poured by the chef.
Champagne & Caviar Thursday
You don’t need a special occasion to sip on Champagne or enjoy caviar - just let it be a great night out, with ease.
From 6:30pm, every Thursday
Steak Frites Tuesday
Because some Tuesdays deserve great value Michelin-awarded cooking. The Guild’s iconic steak au poivre, duck fat fries, and a glass of premium wine.
From 6:30pm, every Tuesday.