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‘The purpose of dry ageing is to amplify the natural flavours and tenderness of the meat. We encases the steak in a thick layer of whipped beef dripping butter and infuses it with bespoke flavour fusions, giving the beef a beautiful subtle hint, after it has been aged for up to 6 weeks,’ chef Hall explains to Daily Mail Australia.
‘The ageing helps to showcase how flavoursome and memorable a carefully treated steak can be. Part of the magic of our iconic AGED programme is the premium quality of our steak. We use 100% grass-fed beef from Southern Ranges SR4, a superior steak that’s raised on the rich and verdant pastures of Gippsland in Victoria.’
When paired with Black Australian truffle, Chef Hall says: ‘The umami depth balances harmoniously with tender marbling and enhances the meat’s natural flavours, creating a ‘melt in the mouth’ result.’
The luxurious dish will available alongside an expansive steak program, including the O’Connor, a 240-day grain-fed range, exclusively curated by Chef Hall, at the Meat & Wine Co’s newest venue situated in Sydney’s CBD.
The venue, which opens on Friday, marks the 12th restaurant for the African-inspired group with steakhouses across Sydney, Melbourne, Perth, Canberra, Adelaide, and London.
Chef Hall says: ‘Dining at The Meat & Wine Co is like dining at home – we love to bring families and friends together in a relaxed, yet beautiful atmosphere.’
Alongside the signature steak dishes the restaurant’s menu also showcases South African favourites, including Boerewors – beef sausages with coriander & cumin, chakalaka sauce and onion rings and the iconic Biltong, African air-dried beef.
The restaurant wine list also features a bespoke Cellar Release section, which features a broad selection of Limited, Museum and Special Release wines which include the 2018 Penfolds’ Grange’ and the 2017 Henschke’ Hill of Grace’.
The new eatery was created by interior architects Design Partnership Australia and has a stunning bar area boasting a colour palette that nods to the richness of Africa and its cultural heritage through the balanced use of marble, gold, velvet, and leather.
‘The design intent of the Castlereagh venue brings together the prosperity of the Australian gold rush era with Africa’s diverse culture, creating a remarkably elevated and familiar dining experience,’ Troy Mattingly, the Meat & Wine Co-Brand Manager, explains.
For more information including opening hours and to make a booking, click here.