Since being named Sydney’s Best Steakhouse during its first year of business in 1999, Prime Steak Restaurant has been a mecca for lovers of first-class meat. But their new menu raised the meatlovers concept to the highest level. They are touting it as the “world’s first premium meat-only degustation menu”. Designed by Michelin-trained head chef Erwan Helary, the seven course menu includes Australia’s finest steaks such as Full Blood Wagyu 9+, Black Angus and Angus-Hereford Yearling, paired with housemade sauces and flavoursome accompaniments like foie gras, scampi, quail yolk, bisque and PRIME’s signature truffle jus. Sommelier Franck Gozé also picks out perfectly complementary wines to suit each steak.
“All of our beef is sourced from the nation’s top producers and grilled in our own unique way to avoid charring,” Helary said in a release. “I’ve also added my own twists and use diverse spices imported from France, along with seasonal ingredients and traditional French sauces.”
The meal is capped off with the Grand Marnier souffle with crème Anglaise and chocolate ice cream!
The degustation menu is priced at $185 per person, or $260 with matching wines and reservations and special requests can be accommodated via GPO Grand’s Restaurant Butler.