A Nordic inspired steakhouse, A Hereford Beefstouw, is set to open on 19 October in Duckboard Place, Melbourne. The venue will offer a relaxed Nordic style menu featuring high quality steak in a Danish designed setting.

Owner and dry ageing specialist Tim Burvill said that while in-house grass fed dry aged beef will be central, seasonal cool climate produce will also feature throughout the menu, spearheaded by Head Chef Daniel Groom.

“Creating a Danish-designed venue from pretty much the ground up we want to reflect that – embracing heritage, design and great quality of beef in a relaxed Nordic way. With hatted experience across Melbourne, Sydney, and London, plus having lived and worked in Denmark, Daniel is a great fit for the team. I’m pretty excited about the direction he is taking things,” Burvill said.

“Our own dry aged beef will be the hero, raised on grass in the ‘Green Triangle’ of South West Victoria and South East South Australia, including Herefords from our family farm near Lucindale in South Australia’s Coonawarra region. Choice cuts are dry aged for between 40 to 100 days in our state of the art facility in the Adelaide Hills, then cooked simply and with restraint by our chefs.”

Burvill and Denmark based partner Lars Damgaard already own one A Hereford Beefstouw restaurant together in Adelaide. Damgaard also owns another 14 A Hereford Beefstouw restaurants across Scandinavia, with the first established forty-five years ago on a family property at Lund, near Herning in Denmark.

Burvill has been producing dry aged beef (as A Hereford Beef) since 2014, primarily for A Hereford Beefstouw Adelaide and also for a select few chefs and a small number of specialty butchers in Adelaide. A Hereford Beef has been recognised nationally for its quality as a finalist in the Delicious Produce Awards (2014, 2015) and by the Melbourne Fine Food Awards (Bronze 2014).

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