Kings Steakbar ups stakes on steak

• Curated wines complement handpicked array of steak
• Japanese boar, venison, lamb and squid ink pasta add to unique menu

The Kingsbury this week will roll out the red carpet on a smorgasbord of individually selected prime steak at the Kings Steakbar, paired with curated wines to complement some of the best cuts. 

Whether it is a flavour-packed sirloin, succulent T-bone, butter-soft fillet or sizzling rib-eye which is well done, medium or rare, Kings Steakbar promises that the senses will be elated, taste buds stimulated and palates sated.

Sink into rich leather upholstery set within silhouettes of an old English smoking room, where subdued lamps add to the ambience of elegant spaces. This is the ideal setting for sophisticated dining, quiet conversation and a menu worthy of celebrity status. The entire milieu is one of refinement and sophistication, which will undeniably draw a smile from even the most seasoned connoisseur, who will surely embrace the richness of the handpicked steaks, choosing from an array of nine marinades and sauces for the perfect complement. Add a side of asparagus or purple baby carrots and the flavour-board indicator rises even higher.

While Australian, New Zealand and US steaks hold pride of place at the Kings Steakbar, the restaurant adds rare curated boards of Japanese boar, venison, lamb and even squid ink pasta on its expansively unique menu. Tipped as a favourite in the starter line-up is a delicious seafood chowder served in a bread bowl, while the epicurean feel of dining with the stars is added to with foie gras and oysters. 

Kings Steakbar is open daily for lunch and dinner with Sundays heralding a hearty Sunday Roast. Lunches cater to quick office fixes, from a steak sandwich combined with an unusual strawberry rocket leaf salad or for a more substantial and equally fast luncheon option, a three-course meal served in just 45 minutes.