A Celebration of Secondary Cuts
When we think of secondary cuts we think of rich ragus and braises, the meals that we look forward to that help us through the cold of winter.
Secondary cuts are those working muscles which are more flavoursome and textural, but need a little more time and care to polish off the edges, but by doing so you are richly rewarded.
To celebrate these gems we will be hosting a 6-course plus canapé degustation dinner. With local produce foremost in mind, the beef has been sourced from the Cohuna farm in Northern Victoria and likewise, the matching wines from the Tellurian Winery in Heathcote wine region
Tellurian winery was founded in 2002 by Ian Hopkins with a dream of making world-class Heathcote shiraz and the first vintage of Tellurian shiraz was made in 2008. Four years later a winery and cellar door stood overlooking 23 hectares of vineyards including Shiraz, Grenache, Mourvedre, Nero D’Avola, Viognier, Marsanne, Roussanne, Fiano and Riesling.
Tellurian wines were first released in 2010 and immediately received praise from wine media and were embraced by some of Australia’s finest restaurants. James Halliday awarded Tellurian a 5 Star Winery Rating in their second year of release, Campbell Mattinson from Winefront dubbed Tellurian as “one of the finds of the year”, and Nick Stock described Tellurian as “One of the region’s newest and most determined producers with their eye on unearthing Heathcote’s innate drinkability …”.
Click here to read more about Tellurian winery.
Classic steak tartare, potato chips
Beef Jerky, chilli soy glaze
Puffed tendon, miso cream, nori
Tellurian Rose 2018
Smoked tongue, rhubarb, celeriac remoulade
Tellurian Viognier 2017
Seared Rost Biff, mustard emulsion, shallot
Tellurian Grenache 2017
Ox tail, khoralbi, consommé
Tellurian Nero D'Avola 2017
Brisket, broccolini, white pepper caramel sauce
Tellurian GSM 2017
Tri Tip, cauliflower, brioche crumb
Tellurian Block 3 'TLR' Shiraz
Yoghurt sorbet, grapefruit
Dark chocolate slice, choc aero, beef fat caramel ice cream
Tellurian Tranter Shiraz
Choc beef fat fudge
Friday 9th of August
$150pp includes wine match
6.30pm to late
Limited seating available.
Bookings are Essential.
Introducing Steer's New Winter Menu - Warmly Spiced
For when the icy winds blow through the alleyways of our soul, the fragrant spices, like an open flame, bring respite and take us back to the warmth and happiness of days-gone-by...
Winter is upon us and with it we find solace in all things warm including those foods which warm us from within. In this winter’s seasonal menu, we are focussing on rich and warmly spiced sauces and braises using the comforting flavours of cardamom, star anise, ginger, cloves, paprika, coriander seed, mustard seed and the like.
When you think of Steer Dining Room, you would be likely to envisage full-bodied reds, steak, steak and of course, more steak! You are not wrong. But there is so much more to discover within our humble seasonal menu. It often gets overlooked, so we want to shine a bit of light on the unsung heroes of this winter’s new menu. So we asked our Head Chef, Jeffry Lim to craft the entire non-steak menu into a degustation-style menu for a special dining event.
We felt that it was a natural choice to match our six-course plus canapé degustation dinner with wines from a local family operated vineyard. Boat O’Craigo is a boutique vineyard, nestled in Healesville, Yarra Valley and renowned for producing some of Australia’s finest estate-grown, hand-crafted wines, which James Halliday awarded the ‘Dark Horse Winery Of The Year’ for 2018.
At Boat O’Craigo they hand-pick at lower yields to concentrate the flavour of fruit and ensure they end up with wines of premium quality and character. This very closely echoes the philosophy of Steer Dining Room, where we carefully select every ingredient to highlight the season’s produce in a distinctive way.
You are sure to be delighted and pleasantly surprised by the balanced and complex flavours of both Boat O’Craigo wines and our beautiful food, the details of which can be seen below.
Hiramasa kingfish is a rich, yet delicate dish, enhanced, but not overpowered by coconut broth infused with hints of lemongrass and ginger. Avruga caviar gives it a burst of character with a smoky and slightly salty finish. Thai basil completes the dish, bringing it to a herbaceous conclusion.
When it comes to Steer's master-stock slow braised pork belly, there is a lot happening. Char Sui caramel glaze takes centre stage with sweet and salty balance. To give it a bit of depth in flavour, we have added chilli for a touch of heat and pineapple for sweetness.
Finally, for dessert, condensed milk custard is infused with warm, aromatic cardamom. Green tea granita has citrus notes of yuzu to give it refreshing and tart characters. The dish is complete with the sweet component of black sugar ice cream.
Winter Degustation Dinner
To celebrate the arrival of our new Winter menu we will be hosting a 6-course plus canapé degustation dinner, with matching wines, which will showcase our non-steak dishes.
Steak tartare, Lao Gan Ma oil, soy ginger dressing, Szechuan pepper crisp
Chicken liver parfait, pickled carrot and daikon, spring onion emulsion, toasted brioche
Sydney rock oyster, pickled nashi pear, black pepper
2015 Methode Traditionnelle Sparkling
Hiramasa kingfish, coconut broth, Avruga caviar
2017 Black Spur Gewurztraminer
Jerusalem artichoke veloute, coddled egg, baby fennel, truffle oil
2016 Black Spur Chardonnay
Steamed barramundi, woody fungus, supreme broth, baby corn
2018 Black Spur Pinot Noir
Braised pork belly, master stock, chilli pineapple, Char Siu caramel
2015 Braveheart Cabernet Sauvignon
Beef cheek, carrot puree, pearl onion, pepper sauce
2015 First Duke Reserve Shiraz
Condensed milk custard, matcha granita, black sugar ice cream
Chocolate fondant, banoffee, toasted marshmallow ice cream
2016 Late Harvest Sauvignon Blanc
Wednesday 19 June 2019
6.30pm for canapés, 7.00 pm seated
Steer Dining Room, 15 Claremont St South Yarra
$150 per person
Limited seating available.
Bookings are Essential.
For more information and questions, please contact us via the form below.