Steak lovers in the east won’t have far to travel to satisfy their appetite thanks to the creation of a new menu at Rosewood Bermuda’s Island Brasserie.

The executive chef Gerry Adams spent three months selecting choice cuts of meats from multiple suppliers in the US and the restaurant is now ready to “go public”, five weeks after a soft launch.

Serge Bottelli, director of food and beverage operations at Rosewood Bermuda, said that he prefers to label the restaurant “a modern steakhouse” because while there are plenty of good steaks to choose from, there are a variety of other options available.

He said: “We have different sized cuts of meats like the ‘Cowgirl’ which is a little smaller than a ‘Cowboy’ steak, and we also have local fish and vegetarian dishes.

“We have steaks that are sliced at the table — the Chateaubriand, tomahawk. Everything is fresh, nothing is frozen. Now we have the turnaround we know how much to use and we have also seen an increase in diners since introducing the menu.

“The Bavette is an underrated cut — it is the cheapest of all of them but for me it is a very good deal because it is very juicy.

“The chateaubriand has been very popular — it is also good value compared to the other steaks because you don’t have to buy the sides — the chateaubriand comes with the sides — you have everything in one plate.”

Chef Gerry who crafted the menu described the dry aged strip by Californian company Meats by Linz, Illinois, as “one of the finest I have had the pleasure to taste.”

He also singles out the “finest Wagyu beef” from Debragga, based in New Jersey.

While the steaks dominate this menu it’s not all about the beef. The chicken breast is supplied locally by Wadson’s farm, local fish such as grouper is readily available as well as imported fish like the fine salmon from Loch Duarte in Scotland.

Drinks are also a significant feature at the Island Brasserie; guests can sample a Patron that was especially mixed for Rosewood Bermuda. The tequila has a smoky taste as it was stored in a charred barrel, part of which is displayed at the restaurant.

Come October, guests will also be able to sample a Bacardi that has been especially crafted for the restaurant by a master blender in Puerto Rico.

Chef Gerry says: “There is something for everyone.”