DRY AGING: It's all about flavour. 


After a sell-out first event, we're back with the next installment of the Chophouse Masterclass series with Matt Moran.


If you love your meat and want to sink your teeth into a class all about steak, we've got a treat for you. Matt Moran will be hosting a Meat Masterclass at Chophouse on Wednesday 9 June all about the dry ageing process. 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, but mostly important, this class will explain everything you need to know about dry ageing beef.


A night like this wouldn't be complete without a feast and lots of wine. Join us for a 3-course meal that will showcase a range of beautiful entrees, steaks, sides and desserts. Enjoy a fantastic selection of matching Grant Burge Wines, curated by Chophouse sommelier Paul Sadler. 


Tickets: $250 

Time: Doors open at 6pm, entree served at 7pm

Date: Wednesday 9 June 




*Please note, this event is refundable up until seven days before the event, after that, refunds will not be granted.*





On arrival 

2010 Grant Burge, Helene Grande Cuvée, Tasmania


Warm olives 
Wagyu bresaola 


2015 Grant Burge, 'The Vigneron', Reserve Riesling, Eden Valley


Chophouse milk bun 
Beef rillette, cornichon, Dijon

2018 Grant Burge, 'The Holy Trinity', Grenache Shiraz Mouvedre, Barossa


Dryaged stages of Riverine Premium Sirloin:
2 weeks dryaged 
6 weeks dryaged


Surprise steak!

2016 Grant Burge, 'Balthasar', Shiraz, Eden Valley

2018 Grant Burge, 'Filsell' Old Vine, Shiraz, Barossa

2016 Grant Burge, 'Meschach', Shiraz, Barossa

Steak cut chips
Mixed leaves
Grilled mushrooms


Dessert to share

Selection of Australian cheeses, condiments

Signature Chophouse chocolate block

NV Grant Burge, Black Apera, Pedro Ximinez, Barossa