Dry-Aged Steaks & Stories
Looking to up your grill skills? Wanted to find out more about what goes into that perfect cut of beef? Ever wondered about the magic behind dry-ageing? Now’s your chance with two of Australia’s finest authorities on all things meat.
Join Matt Moran and Anthony Puharich of Vic’s Meats for a masterclass in all things meat and dry-ageing from provenance to cut to cooking.
$175pp | includes four courses and a drink on arrival.
See menu below:
*
- Selection of Moran Family Farm and Victor Churchill charcuterie
- Sonoma sourdough, beef tallow butter
- Snapper crudo, lemon, fennel, espelette
**
- Moran Family Farm dry-aged pork, cider jus
***
- Dry-aged O'Connor OP rib
MB3+, 30 day aged
and
- MB3+, 100 day aged
with Bordelaise sauce
- Pommes Anna
- Broccolini, persillade
****
- Apple tarte tatin, crème Normandie
Please note, communal seating is applicable for this event.
Cancellations made within 72 hours will forfeit the prepaid ticket per person. We prefer not to charge, so please contact us with any necessary changes.