Sydney’s The Meat & Wine Co is preparing to reveal its new fit-out, complete with harbourside views, in The Streets of Barangaroo on 8 June.
The new flagship location will be the most lavish Meat & Wine Co venue to date, said founder Bradley Michael. “We pride ourselves on providing the best of the best for our guests and this venue will be the pack leader.The location encompasses culture, heritage and offers guests a unique Afrocentric dining experience.”
Boasting a new urban architectural design and a new menu, the restaurant will continue to offer a selection of classic and contemporary dishes with a touch of South African flavours.
The Autumn/Winter menu is based on five key pillars, Meat Medley Celebration; Seafood; African Flavours; Bar Menu; and the Premium Steak Range.
For the first time, The Meat & Wine Co will introduce a wide range of seafood items, including a Crustacean Platter, while the bar menu includes biltong poppers on horseradish aioli; South African smoked Cape Hake cod with charred jalapeno puree as well as a new take on the classic prawn cocktail, and wagyu tartare with a smoked egg yolk and beef tendon crisps.
The limited edition Premium Steak Range celebrates the restaurant’s ongoing partnership with Clover Valley Fine Foods. Guests will be able to order from a wide variety of cuts, such as the 1.5kg full blood wagyu T-bone to share between four and a 300g hanger steak dry rubbed with native peppers.
The venue will also feature a private whiskey room.
