Whiskey Beef

For a night to remember indulge in a 5-course degustation menu paired with wines and whiskey in the Henley Room!

Three very different whiskeys will be used to create the Yamazaki 12 Years Old, Basil Hayden Red Wine Cask, and Makers Mark 46.

These 3 whiskies will be infused into separate batches of rendered beef fat and then this will be used to coat the Striploin with a thick layer to protect it through the dry aging process. We will then leave the Striploins in our dry ageing cabinet for 30 days.

The different flavours from these whiskies throughout ageing will begin to absorb and infused beef render, resulting in the steaks having distinct flavour of each whiskey.

Once the 40 days are up, we will remove the Beef render and portion into 300gm Steaks and pair each different whiskey infused steak with a Jus made from the same Whiskey the Beef was aged in.

If you miss out on this one night only event don’t worry as these three incredible steaks will be featured a special menu items in the Boatshed restaurant, until sold out!