We always look forward to trying restaurants using nose to tail butchery and we love what they are doing over at The Butchers Club Deli. Undercut, available Friday nights, dedicates a menu to lesser known cuts of meat, some of which are often our favourites, and serves them prepared with unique and intricate cooking techniques. We loved the rich and indulgent Slow-Roasted Dry-Aged Bone Marrow with twice-baked rye and ale bread, whipped beef fat, parsley and lemon salad and shallot jam, the Cornmeal-Fried Milk-Fed Veal Sweetbreads with warm brown butter and bourbon vinaigrette, and the tender and juicy Pressed Grass-Fed Aussie Beef Heart and Cheek with caramelised parsnips and garlic puree to start. The main course was a perfectly cooked and flavourful 40-Day Dry-Aged Australian Grain-Fed Skirt Steak which is slow cooked over natural hardwood charcoal and comes with baby organic spinach, smoked potato puree and chimichurri. To end the Undercut menu was a creative “Pigs Ear Doughnuts” dessert with cherry glaze and bacon ice cream, which may sound weird but tasted great. Each course was presented with flair and matched perfectly with their well selected wine pairing which enhanced the flavours of each course.
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