No. 1 Martin Place just got even better, with the launch of the world’s first meat-only degustation at Sydney’s longest running and most prestigious steak restaurant, PRIME.
The seven course dinner will take you on a full journey through Australia’s best steaks, with the menu created with the highest quality cuts paired with ingredients from Australia’s best producers. In keeping with the PRIME Restaurant premium-only ethos, Head Chef Erwan Helary has hand selected each steak, based on its supreme marbling, texture and flavour.
The degustation begins with amuse bouche, firing up your appetite with bite sized hors d’oeuvres before moving on to the main event. You can expect to feast on all of the meats, with a decadent steak tartare, followed by Surf n Turf done the PRIME way with grass-fed sirloin and WA scampi, (cue drooling) and rounded out with a dry-aged Black Angus Scotch and Full Blood Wagyu Fillet 9+.
The meaty fun doesn’t stop there, because their house made sauces pair with each steak in the best possible way and to up the ante even further, Helary has added premium accompaniments such as scampi, grilled king brown mushrooms and quail egg yolk.
Dessert is equally impressive (and decadent), with the additions of a Grand Marnier soufflé with crème anglaise and chocolate ice cream from Pastry Chef Daria Nechiporenko, who recently won the prestigious World Chocolate Masters Australian Qualifier for 2016.
They had us at meat degustation, but the promise of soufflé has sealed the deal.
What: PRIME’s Meat Degustation
Where: GPO Grand, 1 Martin Place
When: Monday – Saturday for reservations between 6pm and 7.30pm
Cost: $185 per person ($260 with matching wines)
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Image credit: PRIME Restaurant