From its recognisable two-storey brick building at the Ponsonby end of Jervois Road, Jervois Steak House has been serving premium cuts of Wagyu, Angus, lamb and venison since 2006. Its dining rooms are split over both levels, and the decor is dark and weighty, with exposed brick walls inside, large leather high-backed chairs, and deep-toned wood tables and trimmings.

To start, the JSH classic beef tartare is a signature, with a raw yolk and various pickles and herbs served on top for you to mix yourself. Another signature is the West Coast whitebait fritter with lemon brown butter sauce and chives. While you’re probably there for the meat, that’s not all you can order. Entrees include market fish sashimi, skull island prawns with ‘nduja butter and truffle-doused burrata with zucchini. You might order a main of free-range chicken schnitzel, or fried potato gnocchi.

On the lengthy steak menu, every cut is priced in grams – from Japanese Zen-Noh Wagyu grain-fed sirloin to a grass-fed Northland tomahawk and Angus scotch from Wakanui in Canterbury. Steaks are served with red wine jus and a choice of another sauce; you might go for horseradish or cafe de Paris butter, green peppercorn sauce or bearnaise. Sides are kept classic and comforting – think steak fries, truffle mac’n’cheese, onion rings and roasted beetroot with goat’s cheese and rocket.

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Updated: July 31st, 2023

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