Gippsland wagyu beef tartare 🐄
with truffle, tomato, chives, parmigiano on carta di musica 🍅
Chef David received a call Monday morning from his supplier: wagyu beef with a marble score of 7+ from Victoria’s heartland just hit the butcher’s block; was David interested?
When you hear ‘Wagyu’ and ‘MSA 7+’ in the same sentence, you don’t hesitate — you say yes.
Carne cruda
Chefs David and Alan chose to showcase this produce by doing very little preparation to the wagyu, instead focusing on layering flavours to complement the dish.
This week’s carne cruda di manzo exhibits the sweetness of roasted tomatoes, crunch of the carta di musica, umami truffle butter and Parmigiano Reggiano, and soft, smooth marbled beef.
The intricate combination of flavour profiles and textures make this antipasti moreish and tasty, yet delicate. It pairs perfectly with the dry, easy to drink honey and melon bouquet of 2023 Gustave Lorentz Pinot Blanc from Alsace, France.
In fact, a few guests have even asked to swap out dessert for another round of this. We’ll take that as a compliment.
Chef Alan and Zoravar