High Steaks use the very best local ingredients alongside inspiration from years of travel and research to create perfect steak sandwiches and other less expected dishes, all of which showcase our signature chimichurri.

All of our steak is sourced from small, local, free range herds. We only ever use our favourite cuts (customers choice of rib eye, onglet or featherblade) which we cut into wafer thin “Philly style” layers for a seriously quick cooking, easy eating, melt in the mouth experience delivered with bags of theater. Alongside our steak sandwiches we also serve our chimichurri in more interesting settings with everything from seriously addictive grilled cheese sandwiches to big juicy tiger prawns depending on the location and the season, so if steak sandwiches aren’t your thing, we’ve got you covered!

Our food has only ever received glowing 5 star reviews and has been described as “unbelievably delicious” by Masterchef champion and Wahaca founder Thomasina Miers, and “particularly good” by Michelin starred Galton Blackiston.