GPO Grand’s PRIME Restaurant has introduced the world’s first premium meat-only degustation menu to complement their award-winning a la carte menu
Guests can now enjoy a seven-course tasting journey through Australia’s finest steaks including Full Blood Wagyu 9+, Black Angus and Angus-Hereford Yearling.
The new menu created by Head Chef Erwan Helary showcases a selection of the highest quality cuts from Australia’s best beef producers, which has always been the hallmark of PRIME. Each steak is grilled to perfection and paired with housemade sauces and flavoursome accompaniments including foie gras, scampi, quail yolk, bisque and PRIME’s signature truffle jus, along with premium matching wines handpicked by Sommelier Franck Gozé.
PRIME’s Head Chef Erwan Helary arrived in Australia four years ago after working in three Michelin-starred restaurants in France, bringing with him over 10 years of experience in fine dining restaurants and a passion for seasonal ingredients and traditional French cooking techniques.
Helary said: “We’ve hand-selected steaks with supreme marbling, texture and flavour for a premium steak experience. All of our beef is sourced from the nation’s top producers and grilled in our own unique way to avoid charring. I’ve also added my own twists and use diverse spices imported from France, along with seasonal ingredients and traditional French sauces.”
“We start with our unique steak tartare, followed by our version of a Surf n Turf with Grass-fed Sirloin and WA Scampi, then dry-aged Black Angus Scotch and finally Full Blood Wagyu Fillet 9+. You can really tell the difference between the intensity of flavour and tenderness of each steak and altogether it matches really well.”
Managing Director of GPO Grand, Peter Petroulas said: “We decided to make this meat degustation menu with completely premium cuts as opposed to ‘tip to tail’ versions, to go with PRIME Restaurant’s premium-only ethos.”
PRIME’s degustation menu includes a Grand Marnier Souffle with Crème Anglaise and Chocolate Ice Cream to finish, which like all other PRIME desserts, is handmade by awarded Pastry Chef Daria Nechiporenko. Just last week, Daria won the prestigious World Chocolate Masters Australian Qualifier for 2016 and was granted the title of “Master Chocolatier.”
Will Oates, Restaurant Manager at PRIME said: “We have tested the menu and the customer feedback has been overwhelming. Guests are saying it’s the perfect amount of food and the experience was such a treat they look forward to coming back.”
PRIME’s Meat Degustation Menu
- Amuse Bouche
- Angus-Hereford Yearling Tartare
Shaved Foie Gras, Crispy Potatoes and Quail Yolk - Black Angus Grass-fed Sirloin
Scampi, Herb Butter and Bisque - Dry Aged Black Angus Grain-fed Scotch
Grilled King Brown Mushrooms, Baby Leek and Peppercorn Mix - Lemongrass & Cucumber Sorbet
- Full Blood Wagyu Fillet 9+
Light Mashed Potatoes and Truffle Jus - Grand Marnier Souffle
Crème Anglaise and Chocolate Ice Cream
The PRIME meat-only degustation menu – Where and how
PRIME’s seven-course meat degustation menu is priced at $185 per person, or $260 with matching wines. Available for dinner from Monday to Saturday for reservations between 6.00pm and 7.30pm or by prior arrangement. PRIME Restaurant, located in the GPO building at No. 1 Martin Place, is Sydney’s longest running and most prestigious steak restaurant, voted as the Best Steak Restaurant in Sydney since opening in 1999.
You must be logged in to post a comment.