In the mood for beef, I went straight for their Westholme Wagyu Hanging Tender ($58/ 150g) which came with a side of piping hot potato scallops, leafy greens, and a saucer of fermented soy. The cut was incredibly tender (as the name suggests) but what really took the cake was the rich, decadent flavour it possessed. There was an intense yet comforting ‘beefiness’ to it which didn’t feel gamey or cloying. Prepared to a beautiful medium rare pink, the very juicy cut also had a bit of a chew - making it that much more enjoyable. And to amp up the flavour profile, the fermented soy offered a brilliant umami hit with a heady soy aroma. The deep-fried potato scallops were bangin’ too. Nicely seasoned, the battered potatoes were crisp-crunchy on the outside, soft, and almost fluffy on the inside.