Beef & Cocktails
Wednesday 3rd & Thursday 4th October 2018
7:00pm to 10:30pm
For our next long table feast, let’s take a journey through the beast!
Join us to celebrate beef from Gingin Grass Fed Beef. Ethically minded farmers Maxine and Chris Greville raise their stock on unique mineral rich soils, land which has been family owned through five generations from the early 1850's. Priding themselves on raising free range, hormone and chemical free beef which is dry aged for 35 days or more for superior flavour and tenderness.
Cocktail king Andrew McIntyre from Sweet & Chilli has shaken up a hitlist of cocktails to match.
Wed 3rd & Thurs 4th October
Wednesday Bookings Thursday Bookings
On The Menu:
On the table
Cucumber & whey washed Tanqueray Rangpur collins
South East Asian spiced jerky’s
Miso & Chinese plum Pampero Anejo rum punch
Beef charcuterie: a range of house cured cuts
Shiraz-ifaz: mulberry, beet, Talisker whiskey, Maidenii dry
Beef jam, potato, beef fat bun, beef broth
Schezuan mule: ginger, shiso leaf, schezuan infused Ketel One vodka
Dry as fk chuck; 48 hour slow cooked in pho flavours
Chop chop; whole roasted rib, carved off the bone
Beef bits noodle hotpot
Greens cooked in beef broth
Rising Sun: Glenkinchie, Limoncello, Maidneii La Tonique, Hibiscus
Suet pastry, sour grass gelato, milk curd