Raising the Steaks at Oak Garden Grill
The finest meats flame-grilled to perfection
From Argentinian Rib-Eye to Premium Galician Beef, smoked on the charcoal grill to sharing-style meats, looking to up the ante when it comes to steak? Oak is a cut above the rest.
We all know with steak, it’s all about the cut itself, the Premium Galician Beef, over 52 months old, is clearly the star at Oak, but there is also Fleckvieh-Simmental Beef (over 48 months old), a Tomahawk Rib-Eye for Two and a Charra Beef Sirloin matured for 28 days, all grilled on The Oak Grill to achieve that crisp, caramelised exterior with a pink or red centre. They’re all well-done… or rather, medium rare (well that would be our choice anyway!) and not forgetting the extras, there are a slew of sauces to pair with your meat – we’re partial to the Chimichurri or Blue Cheese.
On our most recent visit to Oak Garden and Grill we were reminded of the prime location and intimate secret garden inspired setting which wouldn’t be out of place in the garden of an Andalusian style villa.
Knowing we were set to enjoy some fabulous carnivorous offerings, we commenced with the Tempura King Prawns with Tamarind Sauce, Nam Jam Sauce, Daikon Fresh Salad, Enoki Mushrooms, Baby Spinach, Avocado, Chilli, Fresh Mint and Ginger. The Asian accompaniments meant the dish was rich in flavour and the tempura prawns were a perfect journey of crisp on the outside and succulently soft in the centre. Oak’s extensive starter selection really has something for every palate; choose from Brie fried in crispy Panko served with mixed Berry Compote, Langoustine Pil-Pil with Chilli and Garlic or Norwegian Salmon Tartare marinated with Ponzu Sauce, Ginger, Toasted Sesame Seeds, Wakame, Tobico, Wasabi and Sriracha Mayonnaise.
Finding three delicious vegetarian options on any menu is impressive, but to find it at a steak restaurant is remarkable, especially when they all sound simply divine. We opted for the Aubergine Ratatouille served with either fresh Halloumi or Feta and were not disappointed.
For our meat choice we chose the Argentinian Rib-Eye and the Oak Grilled Lamb Cutlets, both served with a Jacket Potato, Mushrooms and Cherry Tomatoes. All the meats at Oak are cooked to perfection by their talented team, and we have to add that it’s not only the chefs that deserve our praise, the front of house staff are second-to-none and the service is some of the best we have experienced on the coast.
The Oak grill is covered with aged Oak to create a unique flavour you simply have to try for yourself. The sugar crystals in the slow burning oak caramelises in the intense heat, producing a fruity scent that combines with the distinctive smoky fragrance of the wood designed to enhance the dishes without being overpowering. All the cuts are cooked with care, respect and expertise, with the aroma of oak, olive and sarmiento wood. We finished off with the Grand Marnier Souffle, because, well… how could you not?!
Whether you’re looking for a fine-aged cut, a delicious vegetarian dish or even an authentic Italian pizza, cooked in the neighbouring Villa Toscana… Oak has got you covered.