When: Thursday 22nd of February OR Sunday 25th February
Price: $150 per person
Time: Thursday 22nd: 7pm to 10pm, Sunday 25th: 5:30pm to 8:30pm
For a night to remember, indulge in a 5-course degustation menu paired with wines and whiskey in the Henley Room!
Three very different whiskies will be used to create the Whiskey Beef Basil Hayden, Yamazaki Distillers Reserve and Laphroaig Sherry.
These three whiskies will be infused into separate batches of rendered beef fat which is used to coat three striploins with a thick layer to protect it through the dry aging process for 40 days. The striploins will be on display in our famous Boatshed dry ageing cabinet.
The different flavours from these whiskies will begin to absorb and infuse the beef render throughout ageing, resulting in the steaks having the 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 whiskey infused steak with a Jus made from the same whiskey the beef was aged in.
If you miss out on either of these two nights don’t worry as these three incredible steaks will be featured a special menu items in the Boatshed restaurant, until sold out!
To book click on the date you would like to attend the dinner.