Without making a fuss the way other local boutiques de boeuf might, Wildfire ensures its steaks are all aged for a minimum of 21 days and sourced from the Scottish Borders. Fillet, rib-eye or sirloin can all be transformed into surf and turf with the addition of king prawns sautéed in garlic butter. Sauces and sides are far from expensive.
192 Rose Street
|Do you own this business?|