BUTTER AGED RIB-EYE
Infused with the essence of black winter truffle
TRADITIONAL DRY-AGED RIB-EYE
Served with crunchy chips or gem salad
Dry-aged weight varies.
Please ask your waiter for today’s availability.
LIMITED TIME ONLY
AGED by The Meat & Wine Co.
Our newest dining experience welcomes diners to savour the premium tenderness and taste of expertly dry aged meat.
The perfect steak is a rare and exceptional thing, yet culinary artists are proving that even a perfect steak can be taken to the next level. Through the expert process of dry ageing, chefs further enhance the flavours and tenderness of premium steaks for an unparalleled dining experience.
Make a booking at The Meat & Wine Co to discover what it means to go beyond premium.
The dry ageing process
What is Dry Ageing?
Dry ageing is the process of preparing and drying meats to amplify the flavours and texture in every mouthful.
Modern dry ageing is an expensive, painstaking, and comprehensive process that is not easy to replicate at home, which is both why it is largely unknown, and why it is such a phenomenal, exclusive dining experience.
This process uses larger pieces of meat that are cleaned, prepared, then moved into a specialised refrigerator for a minimum of four weeks in order to draw out moisture and intensify flavour. This process creates a strong unique taste profile that further enhances the beef.
Dry Ageing Steps
Discover premium dry aged steak at The Meat & Wine Co
Dry aged steak, expertly prepared and cooked at The Meat & Wine Co, is so much more than a meal. It’s an experience, a discovery, and an introduction. It is our newest steakhouse experience, and one that will permanently alter your understanding and appreciation for world-class dining.
Make your booking at The Meat & Wine Co to redefine steak forever.