Officially opening today on the part of the Southbank overlooking Parliament, Gillrays is the sort of place that will nonetheless give you red if you ask for blue: a steakhouse housed in a curved space whose plush, Art Deco-y vibe is reminiscent of a gentlemen's club... from back in the days when that unfortunately meant just what it sounded like.
Hailing from the Duke of Devonshire's estate, the beef is dry-aged for 35 days, then cooked at each doneness-level's ideal degree (they provide a chart to edify you on that), whether bone-out (fillet, rib eye, D-rump) or -in, e.g., as with the monolithic "Bull's Head": a full kg of double-rib steak that, despite being butterfly cut, will metamorphosize you into something a little less beautiful.
If you've a beef with cow, or just need a break to make sure your love for it is true, go for anything from Devon crab cakes & Cornish oysters w/ Champagne vinaigrette, to bigger stuff like Billingsgate fish, or smoked pork chops sided by crushed King Edwards, who just found out that Braveheart makes them out to be total a-holes.
Getting you in the mood to become a one-man apocalypse for the animal kingdom's a cocktail list that, along with some classics, leans on 40+ all-Brit gins and some tea tinctures to produce the likes of the The Morning After Marriage (Hendrick's, Assam & rum) and the Hayman's 1820/gunpowder green/Cognac/whiskey Gunpowder & Smoke -- though whatever you liberally indulge in, it'll all come out yellow.
These Tacos Are Made for Dunking