The star of the night at Burnt Ends, the Onglet demands your full attention as a prized cut that's known for its flavour. I reserved 200g before coming down and got this sexay beast on a bed of burnt onion sauce (this sauce is as much of an attraction as the beef!).

Plump, juicy and full of flavour, there's something about the texture that's just so irresistible, made even better thanks to the creamy, earthy bone marrow. While not necessary, the well-dressed salad was a nice distraction.