SEEING the need for a good steakhouse that will set the standard in Cebu, the Anzani International Group opened Anzani Prime at the second floor of The Tinder Box.
A welcome addition to Cebu’s dynamic dining scene, Chef Marco and Kate Anzani’s latest venture is dedicated to highlighting meat in its best element.
The 186 square-meter restaurant is “where steak worlds meat” and offers the most comprehensive, curated listing in town in terms of cut, grading, and aging. Anzani Prime’s beef is sourced from the finest cattle in the U.S., Australia and Japan.The Land Down Under is known to produce natural, wholesome beef and at the restaurant, one may opt for a grilled Australian Grain Fed Mulwarra or Cape Grim
Tasmanian Striploin. The U.S. produces flavorful and tender beef as Anzani Prime offers an expansive selection of US Ribeye Special cuts that are meant to be shared with weight ranging from 300 grams to a kilo. Its signature Certified Angus Beef include a 28-day dry aged ribeye and 400-day grain-fed T-Bone. Japan is known to have the highest marbling scores in the world and on the menu are choices of an MB3 Grade Wagyu Tenderloin, MB5 Grade Tomahawk and MB5 Grade Striploin. For truly special occasions, indulge in the Full Blooded MB7 Grade Wagyu 600 Day Rotation Rump. Anzani Prime offers a progressive dining experience with its artisanal creations that are curated on a steak grade level and served on a Himalayan salt block for increased flavor. To fully enjoy steak, the recommended doneness is from rare to medium.
Anzani Prime’s menu include farm to table salads that are rooted in nature to an international array of delectable appetizers. Artisanal Desserts range from a delightful Sour Cherry Yogurt Terrine to a decadent Passion Fruit Petit Gateaux in Chocolate Stream. To add to the experience is a cheese trolley of hard and soft fine cheeses served with their handcrafted house deep dark chocolate beer./PR
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