Steak Club Leidse
Amsterdam · Fine dining · €€€€ · 39 dishes · €4 – €125 · Vegetarian-friendly
Opening hours
- Monday16:30–01:00
- Tuesday16:30–01:00
- Wednesday16:30–01:00
- Thursday12:00–01:00
- Friday12:00–03:00
- Saturday12:00–03:00
- Sunday16:30–01:00
What to order here
No dishes match.
To start with
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BRIOCHE BREAD (V)
€9.50Brioche bread served with salted brown butter.
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IRISH MÓR OYSTER
1PC €56PC €20Irish oysters served with Aperol mignonette, lemon, and sea salt.
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KARAAGE
€11Karaage seasoned with black pepper, served with ranch sauce and fresh herbs.
Starters
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PADRON PEPPERS (V)
€9.50Padron peppers served with aioli, Manchego, and Maldon salt.
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Shrimps cooked in olive oil with garlic, guindillas, and parsley.
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Lobster bisque with prawns, shiitake, spring onion, and red curry.
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Braised beef skewers served with chimichurri, tomato, yoghurt, and lime.
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Steak tartare served with brioche, pimentón, chestnut, and Manchego.
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TUNA CRISP
€17Tuna tartare with nori, unagi dressing, and radish.
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TUNA TATAKI
€17Tuna tataki served with a grilled pepper salad, sour cream, and sambal.
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CARPACCIO
€18Carpaccio topped with pastrami mayonnaise, mustard seeds, pumpkin seeds, and Emmental.
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Sweet potato served with chimichurri, blueberries, and smoked crème fraîche.
Grill Selection
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Black Angus beef tenderloin served with red wine mustard.
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RIBEYE
€36
Dry-Aged Meat
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DRY-AGED CÔTE DE BOEUF
600GR €801100 GR €125
alternatives
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SEA BASS
€28Sea bass served with sea purslane, fennel salad, and dashi beurre blanc.
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Boneless chicken served with miso beurre blanc and garden peas.
Sides
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Twice fried fries served with mayonnaise.
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Green salad with guacamole, lime vinaigrette, and fresh herbs.
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Fries topped with parmesan and black truffle garlic mayonnaise.
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Roasted mushrooms with lemon gremolata, garlic, and fresh herbs.
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Heirloom tomato salad with tomato vinaigrette, beetroot, and chives.
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Sweet corn on the cob served with butter and salt.
sauces
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Chimichurri sauce made with parsley, coriander, garlic, red chilli, and vinegar.
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Jalapeño béarnaise made with roasted jalapeños, hollandaise, and tarragon.
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Peppercorn sauce with green peppercorn, cream, and red wine reduction.
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Red wine mustard made with red wine, Dijon, and shallots.
Desserts
Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.