This is "next level" grass-fed beef.
Not only was it aged at the source but it has also undergone an intense process of repetitive roast-and-rest at the restaurant to get it to such swoon-worthy flavour.
I have always felt grass-fed beef tastes best when it has a little extra something and Head Chef Luke Armstrong tackles that here with Japanese abalone mushrooms. The heady, earthy aroma of these fungi was brilliantly exploited in the sauce which was poured over the beef upon serving.
This was part of the "Lunch Tasting Menu" which was basically done "Omakase" style. It was fun to sit back and wait to be surprised one course at a time.

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