Search “gold steak London” on any social platform and the same dish keeps showing up: a glossy fillet wrapped in 24-karat edible gold, plated under low light, glowing like it was just lifted from a treasure chest. That dish is “Trust Me, It's Gold”, and yes, it lives at Mr Steak Hammersmith.
The dish that broke our reservations book
Trust Me, It's Gold is a 9oz fillet, gently seared, then carefully draped in 24K edible gold leaf in front of you. The gold itself is tasteless. That's the point. It's a finishing flourish, not a flavour. What you taste is fillet steak: lean, mild, properly cooked. What you remember is the moment.
It started as a signature flex. It became, very quickly, the single most photographed plate in our dining room. We watched it turn into a social-media phenomenon in real time: couples filming the unveiling, friends recording reaction shots, birthday parties insisting we bring it out with sparklers.
Then came the Golden Tomahawk
If Trust Me, It's Gold is the personal version, the Golden Tomahawk is the spectacle for two or three. A 1.2kg Irish Tomahawk on the bone, grilled, then wrapped in edible gold and finished in the oven with Provençal butter. We make a maximum of three a week. They book out fast. There is, simply, no other steak in London that arrives with this kind of theatre.
Why London keeps photographing it
Three reasons.
One: it photographs in low light. Most restaurant photos die in dim rooms. Gold does the opposite. It catches every candle, every projection, every spotlight. You don't need a ring light to make it look like a magazine shot.
Two: the reaction is the story. The dish triggers a moment: a gasp, a laugh, the whole table leaning in. Social platforms reward moments. Gold steak delivers them.
Three: scarcity. Most cities have exactly one or two restaurants doing this seriously. Hammersmith has us. If a guest is searching for an instagrammable restaurant in London or luxury dining in Hammersmith, the algorithm tends to send them straight to our table.
Beyond the photo
None of this would matter if the steak underneath was forgettable. It isn't. We source carefully, age properly, grill on open flame, and serve every cut with two sides of your choice. The gold is the moment. The fillet is the meal. We need both.
So if you're planning the kind of birthday, anniversary, or just-because-it's-Friday evening that asks for something a little louder than usual. This is the dish. Order it. Film it. Eat it. In that order.
Trust me, book the table. The gold is waiting.
Book your experience