Mistakes are the mark of a human touch

A dimly lit, slightly quirky steakhouse with a very stripped back menu.

Missteak started as an idea on the rooftop of our old little house. Just this thought of creating a magical little steak restaurant, serving up great food and hopefully a few meaty memories along the way.

That little idea ended up changing our lives.

We jumped on the path, trusted it was taking us somewhere, and just kept following it. Somehow, years later, we ended up back where it all started, on a rooftop. This time on the top floor of our restaurants in both Da Nang and Hoi An. Feels pretty fitting really.

A dimly lit, slightly quirky steakhouse with a very stripped back menu.

Missteak started as an idea on the rooftop of our old little house. We want to make a magical little steakhouse. A bit dark, a bit weird and quirky but with a real focus on great steak. Not something too fancy, no white table cloths no stuffy atmosphere. Just serving up great food where we pay our respect to the ingredients and serving up a few meaty memories along the way.

That little idea ended up changing our lives and setting us off on a pretty wild and fun path. We just went for it and kept seeing where it would take us. And somehow, years later, we ended up back where it all started, on a rooftop. This time on the top floor of our restaurants in both Da Nang and Hoi An. Funny how things work out :)

We didn’t come from restaurant backgrounds. We just knew what tasted great and made us feel good when we’d go into our favorite local joints, we became a little obsessed with finding more of both. Better beef, interesting cuts, better produce, different ways of cooking things, ways of providing true hospitality. That search never really ends, and honestly that’s the fun part.

There’s inspiration from the UK, Vietnam and all over the world scattered through the menu. A lot of things on our menu come from places we’ve been, things we’ve eaten, things we grew up with or just something we randomly wanted to try, all somehow mishmashed into the dishes you’ll see here. Some of our favourite things to create are the ones that take us back to a time when life looked completely different.

We didn’t come from restaurant backgrounds. We just knew what tasted great and became a little obsessed with finding more of it. Better beef, interesting cuts, better produce, different ways of cooking things. That search never really ends, and honestly that’s the fun part.

There’s inspiration from the UK, Vietnam and all over the world scattered through the menu. Nothing too serious, just memories, travels, things we grew up eating and flavours we picked up along the way, all somehow mishmashed into the dishes you’ll see here. Some of our favourite things to create are the ones that take us back to a time when life looked completely different.

We just believe great steak should be for everyone. Properly meaty, juicy, cooked well and hopefully putting a smile on your face. This shouldn’t be just reserved for people who have big pockets.

Come as you are, the only thing we ask is that you bring an appetite, you’ll probably need it :) and we’ll take care of the rest :)

The name Missteak partly came from “miss steak”. We couldn’t find or afford the steak that was available, if we could it would be on a rare occasion, not enough to satisfy our ever growing meaty appetites. We wanted people to be able to have a really good steak without having to spend a crazy amount of money, so we started looking at cuts that didn’t always get the attention they deserved. Flat iron was one of the first ones we fell in love with. This cut also links nicely to our name too, it was never supposed to be used as a steak cut. Before it was always chucked in a stew as it’s pretty tricky to butcher. What’s left after butchering though is a steak that punches well above its weight!

We’ve tried hundreds of cuts. Some made it onto the menu, some lasted for a while, and some definitely didn’t make the cut. We keep the steak menu small for a reason. If it’s here, we’ve tried it, tested it and it provides a few things, big on beefy flavor, is tender and punches above the price tag.

And ribeye? Yessss, we’re keeping that one foreveerrrr because in our opinion it’s pretty hard to beat :)

We like to keep things pretty simple.

We don’t use seed oils. Just beef tallow and olive oil, fats that have been around forever and, honestly they just make things taste a whole lot better.

The menu is always changing because we’re always trying things. Some ideas work, some definitely don’t, and every now and then we make a mistake that turns out better than the original idea. So we keep trying things.

Some stay. Some go. Some probably should have never happened in the first place =))))))))

The same thinking goes into how we cook. No seed oils, just beef tallow and olive oil. Simple fats people have cooked with for a very long time. We love what they do for flavour and we like taking things a little closer to how food used to be cooked, without making things more complicated than they need to be.

The menu will probably never stop changing because we’ll probably never stop experimenting. Some things work. Some things definitely don’t. And occasionally a mistake becomes something much better than whatever we were trying to make in the first place.