The Steak House's Quest For World's Best Beef Continues With Australia's Mayura Wagyu
Promotion: March 4 - April 30, 2019 (Expired)
This spring, The Steak House Winebar + Grill is showcasing Australia’s Mayura wagyu as part of its quest to source the world’s best artisanal beef. The hotel’s executive chef Maxime Luvara and the restaurant’s chef Chiu Ming-Chan will prepare the exclusive beef on the establishment’s charcoal grill. The meat is celebrated for its signature sweet, rich flavours from the cattle’s chocolate-rich diet adopted in their final stage of maturation. From March 4 to April 30, guests can sample Mayura wagyu sourced from South Australia’s Limestone Coast, in courses such as grade nine tenderloin and striploin, as well as a wagyu sampler featuring both cuts. The Mayura wagyu is available from March 4 until end of April 2019.