A chef and “Steak Maestro” Chris Wade from Melbourne eatery Steak Ministry Bar & Grill,
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Nestled on the first floor of the hotel and overlooking the swimming pool, The Grill aims to provide innovative and memorable dining experiences for its visitors.
Guests can discover an a la carte menu offering specialities such as: Seared full-blood Steak Maestro wagyu rump cap, seasoned with Steak Maestro’s smokey prestige dry rub; Steak Maestro wagyu brisket, marble score 9+, grain-fed for 450 days accompanied with a smokey chili sauce, maple roasted pumpkin and an intense crunchy freeze-dried kimchi; salted caramel pearl, encased in white chocolate and 24 carat gold, passion fruit liquid caviar and freeze-dried Australian lychees.
Chef Wade, also known as Australia’s “Guru of the Grill,” has been working with premium Australian meat for over 15 years. The uniqueness of his cuisine lies in the carefully selected wagyu beef he utilizes.
“It’s all about quality produce and ingredients,” he said. “All Steak Maestro full-blood Australian premium wagyu beef have been raised, grain-fed and cared for on our exclusive farms in Australia, under the highest quality standards and pristine climate and conditions, delivering a rich, decadent, melt-in-your-mouth texture, that will only leave guests wanting more.”
Guests of The Grill are invited to experience Chef Wade’s fine cuts of meat in the exclusive pop-up event, which runs until March 6.
Dining starts at 7 p.m. and runs until midnight. The restaurant remains closed on Saturdays.
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