Great provenance, aged in-house
We select some of the finest beef in Australia to go into our in-house dry age cabinet. Once a cut goes in, it stays for six weeks, with the temperature and humidity held steady the entire time.
Moisture leaves the beef slowly over those six weeks, and the flavour left behind concentrates. The enzymes already in the muscle keep working on the fibre the entire time, which is what makes a six week cut so much more tender than the same beef fresh off the block.
Our Executive Chef, Thai Sams, selects the produce and puts one whole cut into the cabinet each week. Riverine rib, O’Connor bone in sirloin, and on rare occasions a Tomahawk or a Black Onyx shortloin. Once a cut is in, nothing else goes in behind it until it comes out six weeks later.
Every rib gives only seven steaks, thick cut, 900g to 1.4kg each. A Tomahawk gives only four steaks. There is no second batch behind either one.
Reserve a single steak, or reserve a whole rib and bring up to 28 people to share it as one table.
Ask your server what’s currently in the cabinet, or get in touch to reserve ahead.
[ Reserve a steak ] [ Book the whole rib ]
