VIOLA
Steak House
The Viola Story
Good meat should never be rushed.Neither should a good evening.
Chef’s Signatures
Three characters shaped by fire.
01350 GR
Viola Dry Aged
28-day aged ribeye, smoked sea salt, roasted garlic and rosemary.
02280 GR
Prime Tenderloin
Tender beef fillet, caramelised shallots and a rich demi-glace.
03900 GR
Chef’s Tomahawk
A distinguished cut for two, carved tableside with fire-roasted vegetables.
After the Fire
Natural kaymak, Antep pistachio and a delicate finale.
Our layered midye baklava is prepared with generous Antep pistachio, a light syrup and natural kaymak as the final touch to a Viola evening.
Prepared fresh daily for the table.Your Table Is Ready
Set this evening aside for Viola.
Contact our team directly for reservations and private dining requests.