After introducing special seasonal degustations in 2017, including The Truffle Degustation, Caviar Degustation and Queensland Coast Degustations, Bacchus Head Chef Massimo Speroni has created what just may be the perfect Autumn flavour adventure – The Beef Discovery Degustation, a journey from head to tail.
Chef Speroni said The Beef Discovery Degustation was created to coincide with Beef Australia, the country's national beef expo held in Rockhampton every three years, and an event hailed as one of the world's great beef cattle events, as well as to shine the culinary light on all elements of beef, from tongue to tail.
"The menu is a discovery of different cuts and flavours, as well as different cooking methods, from classic to modern, and of course, we will take diners from the head, with a standout Tongue, Cheek and Sweetbread dishes, to the tail. By creating nine very different dishes, all celebrating elements of beef, we hope to prompt diners to think differently about beef, to encourage them not to view beef as just ''steak,'' said Chef Speroni.
In another coup for diners, Bacchus Sommelier Andrew Giblin has matched The Beef Discovery Degustation with signature and rare wines from the restaurant's feature winemaker, Kay Brothers.
"Kay Brothers have generously provided Bacchus with museum stock to ensure we have the best recent vintages. As a result, the degustation has been matched with three brackets of wines over the courses, with three wines poured for each bracket allowing diners to taste the different flavours and appreciate the matches. The first bracket is the multi-award-winning Grenache, the second is three vintages of Hillside Shiraz and the final bracket is the two vintages of Block 6," said Giblin.
Chef Speroni explained the menu further (see the full menu here).
"Tongue has been described as a ''lost'' cut for the new generation, it is our opening dish and one that sets the scene for the menu. We are using the Wagyu Tongue from 2GR farm in Queensland, cooked 24 hours and served with white balsamic gel and a classic salsa verde made from a parsley base. Tongue is a very easy cut to eat and is extremely rich in flavour, and we hope it finds it's place in the palates of more and more diners."
"Cheek is a current favourite of the slow cook food fans, however we are presenting Beef Cheek as an entrée', braised with spice, stock and vegetable, crumbled and served with a smoked potato and parsley."
"Sweetbread is another cut that often mystifies diners or is relegated to the "olden day" menus. However, it is full of flavour and wonderful to eat. We source the sweetbread from the award-winning Torello Rose' Farm, and poach it with spice and vegetables, then clean and pan fry. It is served with burnt leek puree, herb salad and crunchy buckwheat."
The degustation also stars Chef Speroni's famed Beef Tartare. "We use Black Angus steak with a marbling of 3 from the Rangers Valley Angus herd in northern NSW, together with 24-month aged parmesan, lemon and mustard dressing. The secret to a great Tartare is the flavour combination," he said.
Next, Chef Speroni delivers a nod to northern Italy with the Anolini - a classic ravioli, made it with David Blackmore's beef shin and Parmigiano, and served in a very simple and authentic way with beef broth.
"The Scotch Fillet dish uses the finest Black Market 5 cuts from Rangers Valley's cattle with higher MB scores, not always easy to find. The piece is cooked sous-vide and finished on the grill and then served with camel cheese from Queensland and smoked eggplant tartare."
"Another dish sourced from David Blackmore's farm is the Tri Tip, one of my favourite cuts of beef. It is rich in flavour, and we serve it with parsnip puree and chips and a touch of ginger jus to refresh the fat. It is fantastic!"
Beef Marrow also takes the spotlight in the degustation, roasted and served with coriander, finger lime and crispy shallots.
And as the finale, and the perfect ending, Tail is served as a crispy burger with pine mushrooms and rosemary.
Dessert is titled Milk Discovery and focuses on chocolate flavours and textures.
Bookings are essential – phone 07 3364 0837 or email firstname.lastname@example.org
Bacchus Restaurant, Podium Level, Rydges South Bank, cnr of Grey and Glenelg Streets, South Bank