Prime & dine

As a dedicated steak enthusiast, GDN client media editor Jayne Houghton eagerly anticipated visiting Links restaurant at the Royal Golf Club for their steak fiesta evening, which is held every Wednesday, and it certainly did not disappoint.

A culinary journey at Royal Golf Club’s steak fiesta evening is a gourmet experience that leaves a lasting impression. Last Wednesday evening was no exception, as I eagerly anticipated the promise of premium steak.

It’s important to note that you don’t need to be a member to visit their dining outlets as it’s open to all visitors.

To start, we savoured tantalising starters at our table. The crispy calamari (BD4) offered a delightful crunch with impeccable seasoning, while the beetroot, feta, and rocket salad (BD3.5) provided a refreshing and harmonious blend of flavours, setting the stage for the grand steak feast that awaited us.

Food and Beverage director of Royal Golf Club (RGC) Antoine Doumet encapsulated the essence of steak fiesta, remarking, “It’s more than just a meal; it’s an experience.”

Emphasising the evening’s immense popularity, he highlighted the importance of reserving a table in advance to ensure you don’t miss out.

The star of the evening was undoubtedly the premium wagyu beef. Opting for the marble 4/5 wagyu tenderloin centre-cut (BD23), I savoured perfection in every bite. The marbling on this steak resulted in a remarkably tender and incredibly flavourful masterpiece. Doumet explained, “Our attention to detail in cooking the different cuts of meat sets us apart, ensuring each steak is a masterpiece of flavour and tenderness.”

The Wagyu selection also featured rib-eye (BD21) and sirloin (BD17) cuts, each with its distinct texture and flavour profile. The rib-eye, with captivating marbling, offered succulent juiciness, while the leaner sirloin maintained a robust flavour. Cooking these cuts over hot stones added an interactive dimension to the dining experience, allowing for personalised levels of doneness, enhancing the appeal.

A delightful surprise was the presentation of a selection of steak knives, reflecting RGC’s commitment to detail and allowing guests to choose the perfect knife for their succulent steak.

Adding to the evening’s charm were the stunning views of the golf course and the enchanting backdrop of a harpist playing softly in the background. This created an atmosphere that elevated the dining experience, with the soothing melodies of the harpist complementing the rich aroma of sizzling meat.

In addition to the exquisite wagyu cuts, Links offers a variety of meats and grades to choose from, including prime black angus beef (starting from BD12), a full rack of lamb (BD20), and tomahawks for sharing (starting from BD38), to name but a few.

The surf grill selection was varied, including favourites such as their tasty Scottish salmon steak (BD10). A wide selection of sides, from potatoes and vegetables to rice and even pasta (a welcomed accompaniment to my tenderloin), is available. The range of steak sauces is bountiful, with options like Béarnaise, peppercorn, chimichurri, and lemon herb butter.

The opportunity to enjoy premium meat cuts at a fraction of the usual price made the evening truly extraordinary, offering exceptional value for this quality and experience.

It was a Wednesday evening that stood out, and I’m already looking forward to my next visit to savour this extraordinary dining experience.

For reservations, please contact 1775 0777.