Does Wagyu suit you?

The Sher family are some of the finest wagyu producers in the country and for the first time, they are sharing their wagyu secrets and expertise over dinner at The Cut Bar & Grill.

On Thursday November 17, head chef James Privett will welcome Vicki and Nick Sher to an intimate dinner where he will showcase some of their finest wagyu, from tenderloin to striploin and fillet, in an innovative four- course menu.

Vicki and Nick Sher will talk through all things wagyu over dinner- Sydney-siders love their wagyu but do they know why it tastes so good and how it is produced? The Sher's will help demystify wagyu including questions like- what's the difference between F1 and fullblood wagyu? Grass fed versus grain fed- what is the difference and is one better than the other? How does feeding affect marbling and quality of the wagyu? What is the difference between the eating experience of different cuts?

Wagyu Experience menu with matching Victorian wines:
Beef Consommé with Braised Wagyu Cube Strap Ravioli, Broad Bean Puree and Eucalyptus Smoked Oil

Carpaccio of Sher Tenderloin with Peppered Beetroot and Raspberry Vinegar Jelly, Goats Cheese Biegnet and Horseradish Cream

Grilled Sher Marble Score 7 Striploin with Braised Wagyu Tongue, Sardalaise Potato and Brisket Rillettes.

Chocolate Ganache with Sher Scotch Fillet Crisp and Sweet Bordelaise Jelly

Cost: $150 per head including 4 courses and matching wines
Time: Thursday 17 November, 6.30pm for 7.00pm sit down
Reservations: (02) 9259-5695 or reservations@cutbarandgrill.com

The Cut Bar & Grill Private Room
Enter via Sake Restaurant, 12 Argyle Street
Price: $150 per person
www.cutbarandgrill.com