This is a simple dish of great depth and character, highlighting the qualities of the Westholme Wagyu. The flavours are robust but balanced. “We’ve got charry notes, smoky notes, sweet and sour all building into a balanced dish,” says chef Scott Pickett.
Scott Pickett’s Melbourne restaurant group spans various cuisines - Chancery Lane is French, Longrain is Thai, stately Matilda is a contemporary grill - with all his restaurants characterised by real cooking and heartfelt hospitality.
A chef’s chef, steeped in tradition, Pickett is a proud custodian of his profession’s heritage and equally passionate about mentoring, moulding and finding energy in the next generation. “I love everything about restaurants,” he says. “The energy. The organised chaos. The tired feeling in your bones after a great service. The camaraderie too.”
Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
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Негізгі бет Scott’s Pickett’s Wagyu Sirloin with Black Garlic and Jerusalem Artichoke
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