New Dry Aged Beef Dishes at Madison Steakhouse

INTRODUCING new dishes to a fantastic menu, Madison Steakhouse is recognised as one of the finest restaurants in Bangkok. Chef Nico Merten introduces dry aged beef at Madison, beef which has undergone an aging process that results in a delicious taste.

Dry aging is a process where meat is hung in an enclosed space for four to seven weeks. During this time the temperature, air and humidity are controlled to allow to meat to age naturally, resulting in tender cuts with delectable flavours. This has garnered the name “The King of Meats” from food connoisseurs across the globe.

​The new a la carte menu includes the mouth watering dry aged coffee striploin – a dry aged Hereford beef straight from Ireland, soaked in Arabica coffee butter overnight to give it the alluring aroma and subtle tastes served with mushrooms and a red wine sauce to bring out the delicious flavours. Diners can also be enticed by the Charolais dry aged beef tartare served with foie gras and caviar. On a lighter note, there is a dry aged beef ravioli consommé for a taste sensation.

The meat is displayed in its micro climate at the front of Madison Steakhouse for diners to see. Take a seat in the dining room to enjoy the contemporary surrounds and innovative new dishes on the menu. Guests can experience the gastronomic delight specially prepared by Chef Nico and his team at Madison Steakhouse. Visit for lunch on Monday to Saturday from noon to 2.30pm or dinner from 6 to 10.30pm to enjoy these amazing new dishes.

For more information or reservation, please contact 0 2126 8866 ext 1232 or visit ​siam-bangkok.anantara.com