Watch in excitement as whiskey is set on fire and poured over the 1.2kg whiskey-aged Rangers Valley Wagyu Tomahawk ($158++).

The steak was cooked to a perfect medium rare doneness and the flaming alcohol helped to perfume the air with the slight beefy aroma.
Despite the cut of meat not being the crazy high end marbled kinds, I liked that the steak was dry aged which helped develop the deep beefy flavour and made the meat super tender.