If you’re a fan of perfectly grilled steaks paired with bold, mouth-watering sauces, our new Grills section on The Pear at Parley’s à la carte menu is here to impress. Take a look at the menu online here.
Introducing The Grills Section
Featuring premium cuts like a juicy 7oz Centre Cut Fillet, indulgent 7oz Wagyu Bavette, and our exquisite 16oz Chateaubriand for two, each dish is crafted with high-quality ingredients and meticulous attention to detail. But it’s not just about the steak – it’s about the full experience, complete with rich flavours and the perfect finishing touches.
At The Pear, we take pride in our ability to transform simple ingredients into memorable meals. Our new Grills section celebrates the art of cooking steak to perfection, offering a variety of cuts to suit every palate and occasion. Here’s a peek at the highlights:
- 7oz Minute Steak with Chimichurri Butter – £24.00
- 7oz Centre Cut Fillet Steak – £34.00
- 7oz Wagyu Bavette d’Aloyau (maximum cooked to medium) – £36.00
- 16oz Chateaubriand (perfect for two to share) – £70.00
Each dish is served with roasted flat mushrooms, vine-ripened cherry tomatoes, and crispy fries to complete your meal. And for those who crave a bit more sizzle, you can upgrade to a sizzling platter with sautéed peppers and onions for an additional £3.50.
Sauces and Extras to Perfect Your Plate
Nothing complements a perfectly cooked steak like a luxurious sauce. Choose from three house-made options:
- Chimichurri – For a burst of fresh, herby flavour
- Peppercorn – The classic, rich, and creamy favourite
- Red Wine – Deep, bold, and packed with robust undertones
Each sauce is available for £4.25 and is crafted to enhance the flavour of each unique cut. Plus, our chefs have perfected each sauce recipe to deliver depth, balance, and just the right amount of indulgence.
Our Creamy Peppercorn Sauce Recipe
For those who want a taste of our signature Peppercorn sauce at home, here’s our go-to recipe – perfect for adding a rich, creamy finish to any steak.
Ingredients
- 1 tbsp butter
- 2 large shallots, finely chopped
- 3 tsp green peppercorns, in brine, drained
- 3 tbsp brandy
- 100ml red wine
- 200ml good-quality beef stock
- 4 tbsp double cream
Method
- Melt the butter in a large frying pan over medium heat. Add the shallots and peppercorns, cooking gently for about 5 minutes until the shallots are softened but not browned.
- Carefully pour in the brandy and let it cook until almost evaporated. Then, add the red wine and bring the mixture to a boil, reducing it by half to concentrate the flavours.
- Add the beef stock, cooking until it has reduced by two-thirds, which should take around 5 minutes. Finally, stir in the double cream and let the sauce thicken to your liking.
- Taste, adjust seasoning if needed, and serve alongside your favourite steak.
Whether you’re joining us for a date night, celebrating a special occasion, or just craving an unforgettable meal, our new Grills section awaits. Each dish is carefully prepared to highlight the natural flavours of our premium meats, with a selection of sides and sauces to complement. Book your table today and experience the art of steak, perfected.
For an evening filled with flavour, warmth, and a little bit of flair, we’re excited to welcome you to The Pear at Parley.