London Marriott Hotel County Hall

Dining

Bulls Head Steak (18 of 51)

An English steakhouse of the finest design, Gillray's Steakhouse & Bar pays homage to top quality beef -35-day dry aged Hereford Cattle from the Duke of Devonshire's Bolton Abbey Estate in Yorkshire. The menu features nine cuts of steak – bone-out and bone-in – 300 gram fillet on the bone, 450 gram Porterhouse and 600 gram T-bone steaks. Gillray's Steakhouse signature dish, the 1000 gram 'Bulls Head' steak, will steal the show - a 1000 gram butterfly cut, double rib steak served bone-in.