Toro’s Steakhouse – Birmingham

Crisp tempura king prawns tossed in creamy spicy sriracha glaze on shredded iceberg.

8-hour slow-braised halal beef ribs finished on the chargrill with toasted sesame.

Thick-cut Cypriot halloumi seared over coals with wildflower honey and pomegranate.

Richly marbled halal ribeye seared over open flame, served with skin-on steak fries and peppercorn or mushroom jus.

Tender grass-fed halal sirloin basted in herb garlic butter with grilled vine tomatoes.

Showstopping bone-in ribeye carved tableside for 2 guests with two sides and two steak sauces.

Flame-grilled supreme of chicken with creamy garlic mushroom sauce and mash.

Two flame-seared halal beef smash patties with melted aged cheddar, smoky house relish and skin-on steak fries.

Flame-grilled Cajun halal chicken breast tossed with linguine pasta, sun-dried tomatoes, garlic cream and aged parmesan.

Baked rigatoni in aged cheddar cheese sauce with crispy onion crumb.

Creamy burnt Basque cheesecake poured tableside with warm melted pistachio sauce.

Freshly muddled mint, lime, passionfruit puree and sparkling soda.