Headed to O'Connells in South Melbourne, this special five-course collaborative dinner with Jack’s Creek and Brokenwood Wines will allow you to try some of Australia's most awarded steaks.
Jack's Creek's premium beef has been voted the world’s best steak producer for two consecutive years running, so you know this is going to be some seriously good beef. The family-owned business' grain-fed cattle have also produced the world's best fillet steak in 2017, and they also process wagyu and black Angus cattle. On the night founder David Warmoll will be there to talk you through the steaks you'll be tasting.
O’Connell’s' head chef Tom Brockbank will prepare a menu that showcases Jack's Creek beef in all its different forms. Start with an amuse bouche of wagyu brisket, before trying a black Angus 150 day eye fillet native pepper carpaccio. You then move onto beef short rib with Jerusalem artichoke, browned butter and pine mushrooms; wagyu 350 tri-tip with truffle and port wine sauce; before finishing off with a 450-day grain fed Porterhouse Bourguignon. There will be suggested matched wines available, plus a dessert to round out the evening.