Wagyu is famous for it’s savoury, melt-in-your-mouth quality. Whilst wagyu cows originate from Japan, Australia has been breeding wagyu for over 30 years and is now regarded as having some of the highest quality wagyu beef in the world. What makes wagyu beef so special is the way that the fat and muscle are marbled through each cut of meat. This marbling allows the fat in the meat to melt at a lower temperature, retaining more flavour and moisture, and ultimately making it more delicious.

Join us for a four course menu honouring what is arguably the world’s most famously luxurious beef - Wagyu.

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Shank, soy & truffle terrine · red currant · truffle . winter crudité · beef ‘vegemite’

Il Capo Nero D’Avola

72 Hour Wagyu ribs · berbere · charred carrot · pea · salt-baked baby beetroot · tendons

Soumah, Nebbiolo Barbera, Yarra Valley

Dry-aged wagyu · asparagus roulade · chervil · bone marrow jus · black garlic

Served with a side of

Maple-glazed parsnips · Mayer lemon · chicory · beef floss

Dominique Portet, Cabernet, Yarra Valley

Potted chocolate cake · labneh ice cream . tallow butterscotch . sesame crisp

Yarrawood Tall Tales Botrytis Riesling, Yarra Valley