Wagyu in a showcase

Bendigo Weekly | Bendigo Weekly | 24-Apr-2015

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OF course: The Woodhouse presents its wagyu special.
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Bendigo steakhouse restaurant The Woodhouse will present a six course regional wagyu beef showcase dinner on May 21.

It’s a special event featured in the Australian Financial Review Top 500 best restaurants awards program.

Finalists have been invited to present an event during May, with the full listing inserted into the Australian Financial Review on May 1.

During the past 12 months, The Woodhouse has firmly cemented its position as one of the state’s leading steakhouse venues, providing diners with local and regional premium wagyu and dry aged beef cooked using their unique cooking with wood techniques on the venue’s dedicated red-gum wood grill.

Venue owner and executive chef Paul Pitcher said they have sourced beef cuts of exceptional quality for this event.

“All of the beef to be used has a marble score of 9+ so the menu is going to be quite spectacular,” he said.

“We are so proud to have been recognised as a venue operating at this level and are keen to continue to work with our key producers to create a menu that is a true representation of the local fare.”

The dinner is titled Wagyu, Wine and Wood, and is a celebration of the central Victorian regional wagyu product, featuring beef from Sher Wagyu in Ballan and Everything Waygu in Cohuna.

A variety of cuts and cooking techniques are presented over a six course true beef experience, created using the venue’s signature wood cooking style.

The menu includes smoked wagyu, wagyu rump, brisket, bresaola and eye fillet; each course has been carefully matched with wines from the region, finishing with one of The Woodhouse’s famous desserts.

The dinner is $130 per person inclusive of the beef menu and matching wines and begins at 7pm. Places are limited to 30 guests and may be booked by contacting the venue on 5443 8671.

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