A MEAT MASTERCLASS BY MATT MORAN

 

 

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.*

 

MENU 

 

 

On arrival 

2010 Grant Burge, Helene Grande Cuvée, Tasmania

 

Appetizer 
Warm olives 
Wagyu bresaola 

 

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

 

Starter 
Chophouse milk bun 
Beef rillette, cornichon, Dijon


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

 

Meat 
Dryaged stages of Riverine Premium Sirloin:
Wet-aged
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
 

Sides 
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