Rockpool Bar & Grill unveils Sydney’s most exclusive steak-tasting dinner
Each dinner is hosted in Rockpool Bar & Grill private dining room by Head Chef Corey Costelloe on the last Tuesday of every month, from 6.30pm.
Guests are served five cuts of premium beef, spanning grass-fed and grain-fed cattle, as well as different breeds and ages, which have been dry-aged, in-house for different lengths of time. The superlative steak showcase is flanked with light entrees and dessert, as well as side dishes and paired wines, for $180 per person.
The menu may vary each month, pending the availability of several, rare steaks. However, it will feature at least one steak from iconic, beef farmer David Blackmore that is exclusively supplied to two restaurants in Australia - Rockpool Bar & Grill Sydney and Melbourne - such as Mishima, or Rohne. Mishima is the original, native Japanese cattle, which predates Wagyu. Blackmore is the only producer of Mishima in Australia. Rohne is a new breed, of secret, genetic make-up, which comes from a small herd and is only available in small quantities.
Blackmore Wagyu, which is widely considered the best Wagyu available outside of Japan, is also included on the
steak-tasting menu, as well as a little-known dairy breed from Coppertree Farm in Budderoo NSW, which will make an appearance when it is available. Rockpool Bar & Grill is the only restaurant that is commerically supplied with this
full-flavoured, 60-month-old Friesian Holstein, which is prized for the depth of flavour found in mature beef.
Rockpool Dining Group Culinary Director Neil Perry said the steak masterclass enabled guests to try some of the most rare and exclusive beef in the country, as well as taste the difference between grass-fed and grain-fed breeds, and to appreciate contrasting flavours of different ages of beef - from 36-month-old to 60-month-old cattle.
"Rockpool Bar & Grill's steak portfolio is unequivacolly the best in Australia," Neil said. "Our steak dinner and masterclass gives guests the opportunity to try a wider selection of premium beef in one sitting, including beef that isn't avaliable anywhere else in the world."
The following menu is indicative of what guests will be served:
Steak Tartare En Croute
Iceberg, bacon and blue cheese salad with walnuts
2017 Viura Blend, Señorío de P. Peciña 'Chobeo' Rioja, Spain
Cape Grim 36-month-old grass-fed fillet
Coppertree Farm 60-month-old Friesian fillet
David Blackmore Mishima oyster blade, dry aged 16 days
Cape Grim 36-month-old, grass-fed rib eye on the bone, dry aged 59 days
Rangers Valley rib eye on the bone, dry aged 60 days
2017 Syrah, Domaine Barou 'Petite Colorado' Rhône Valley, France
2013 Tempranillo, Señorío de P. Peciña 'Crianza' Rioja, Spain
Potato and cabbage gratin
Cos, endive and radicchio salad with palm sugar vinaigrette
Catherine's passionfruit pavlova
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