The gloriously blunt name chosen by the Kerry hotel for their 2nd floor restaurant says it all. This is about beef - mostly Australian - being served in an attractive, masculine room with ox horns as decoration and booths the prized seats. At the entrance you'll see the ageing room where the beef stays for between 25 and 31 days. The signature dish is the 'Nigaloo Tomahawk': 1.8kg of prime rib for four people, which is carved at your table.
- MICHELIN guide inspectors
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