Beef & Cocktails

For our next long table feast, let’s take a journey through the beast!

Join us to celebrate beef from Gingin Grass Fed Beef. Ethically minded farmers Maxine and Chris Greville raise their stock on unique mineral rich soils, land which has been family owned through five generations from the early 1850's. Priding themselves on raising free range, hormone and chemical free beef which is dry aged for 35 days or more for superior flavour and tenderness.

Cocktail king Andrew McIntyre from Diageo has shaken up a hitlist of cocktails to match.

On the table
Cucumber Raita Collins – Tanqueray Rangpur Gin, Cucumber Juice, Yoghurt Whey, Lemon 
South East Asian spiced jerky

Snacks
Miso & Plum Punch – Pampero Anejo, Fresh Pressed Apple Juice, Chinese Red Plum and Miso Shrub, Maidenni Sweet Vermouth
Beef charcuterie: a range of house cured cuts

Entrée
Shiraz-ifaz: Talisker 10 year old Single Malt, Mulberry Reduction, Beetroot, Maidenii Dry
Beef jam, potato, beef fat bun, beef broth

Shared mains
Schezuan Mule - Schezuan Pepper Infused Ketel One Vodka, Capi Flamin Ginger Beer, Pickled Ginger Juice, Lime, Shisho Leaf
Dry as fk chuck; 48 hour slow cooked in pho flavours
Chop chop; whole roasted rib, carved off the bone
Bbq belly
Beef bits noodle hotpot
Greens cooked in beef broth

Dessert
Rising Sun: Glenkinchie, Limoncello, Maidneii La Tonique, Hibiscus 
Suet pastry, sour grass gelato, milk curd