Moving onto the 'Abendbrot', which means ‘dinner’ in German, Chef Benjamin presented dishes that gather the finest produce of Spring and in-season ingredients like white asparagus, pine needles from Germany and this - Wylarah beef from Australia.
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This was once a traditional pub dish of beef steak and caramelised onions, which is now elevated into a full flavoured dish of charcoal-grilled sirloin from the famed Wylarah Station in Southern Queensland, Australia, served with various textures and flavours of onion and chives. That charcoal aroma here was amazing.
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