The Meat & Wine Co has served Australian gourmets and food connoisseurs for over two decades. It’s a restaurant that is wholeheartedly devoted to its customers, striving to deliver an all-encompassing and thoroughly enjoyable dining experience from start to finish. The friendly, attentive, and approachable staff ensures all the needs of each customer are met, while the most flavorsome food ensures they come back.
From the exotic Bruschetta and Szechuan Calamari to Pork Belly as entrée dishes, from Shorthorn rumps, Steak Tagliata, and Poke Bowls, to pork ribs, Portuguese Chicken Skewers, and classic Cheeseburgers as the main ones, the menu of Meat & Wine Co is as refined as it is eclectic.
The Meat & Wine Co proudly announces a new addition to its menu – the Dry Aged Truffle Rib Eye. This dish joins the Aged family of recipes available at The Meat & Wine Co, which currently comprises Aged Monte Ribeye and Traditional Dry Aged Monte Ribeye.
Regarding what makes Meat & Wine Co’s dry-aged steak unique, the brand’s spokesperson imparted:
“Dry-aged steak is already world-renowned as a unique, unparalleled dining experience. Yet, met with the Meat & Wine Co’s flavor infusions, we’ve just taken it to the next level. Thanks to our unique dry-aging process, we add a subtle yet magical infusion to each batch of dry-aged steak we prepare.” Adam Issa – Group Marketing Manager
Utilizing the savory flavor of Truffles, rightfully dubbed the ‘diamonds of the kitchen’ by numerous professional chefs worldwide, these fungi enrich the taste and add another dimension to the texture of this delicious meat dish.
When asked about how Truffles affect the final taste, smell, and feel of the Dry-aged steak, Meat & Wine Co’s spokesperson stated:
“Truffle is a rare, exclusive fungus that grows underground in specific conditions around the roots of certain trees. Not only is it rare, but it is also exceptionally difficult to cultivate or find in the wild. The result is one of the most surreal, inexplicable, and utterly delectable flavors on the planet. It’s why it’s known as the ‘diamond of the kitchen,’ and why it’s so highly prized amongst chefs and haute cuisine.”
Leveraging the wealth of experience in cuisine, utilizing a unique dry-aging process, and pouring a lifetime of passion into each meal, the recipe for the new Dry-aged Steak is something food connoisseurs shouldn’t miss. It is available from Wednesday 18th May.
More information about the Meat & Wine Co is available on the company’s official website.