A MEAT MASTERCLASS BY MATT MORAN
It all comes down to the CUT.
If you love your meat and want to sink your teeth into a class all about steak, we've got a treat for you.
Meat lovers, steak appreciators, carnivores, foodies, whatever you call yourselves, we've lined up our very own meat master to teach you. Matt Moran will be hosting a Meat Masterclass at Chophouse on Wednesday 10 March. Matt will be sharing his tips, tricks, stories and experiences as both a chef and a fourth-generation farmer. Alongside Matt, we will have Head Chef Scott Kim who will also be revealing the truths and tales behind some of Chophouse's favourite dishes and how to get that perfectly cooked steak... every. single. time. This class is all about CUT - from rump cap, to sirloin, scotch fillet and more, it's time to learn what all of these juicy steaks are really about.
A night like this wouldn't be complete without a feast, join us for a 3 course meal that will showcase a range of beautiful entrees, steaks, sides and dessert. Enjoy matching wines curated by our sommelier Paul Sadler throughout the evening.
Time: Doors open at 6pm, entree served at 7pm.
Date: Wednesday 10 March
AFTER WE LEARN, WE FEAST.
Selection of charcuterie
Bone marrow with milk buns
Wagyu rump cap
Westholmes, MBS5+, 300 days Grain fed, F1, Brunette Downs, NT
Scotch fillet (grain fed)
Jacks Creek, MBS2+, 120 days grain fed, Black Angus, Tamworth, NSW
Tenderloin (pasture fed)
Grassland Premium, Pasture fed, Riverina district, NSW
Dry aged sirloin (dry aged)
Matt Moran Family Farm , Pasture fed, Oberon, NSW
Potato & rosemary galette
Steak cut chips
Selection of Australian cheeses
Chophouse chocolate block
Beer or spritz on arrival
Matching wines throughout entrees, mains and dessert