After a sell-out launch in March, Matt Moran’s Meat Masterclass will return to Chophouse in June with its second instalment – Dry Ageing.
On 9 June, Matt Moran will share his tips and tricks for dry ageing various cuts of meat, drawing inspiration from his experience as a chef and fourth-generation farmer. Guests will get the chance to compare the flavour and texture of various steaks, from fresh through to 6 weeks dry aged. Head Chef Scott Kim will also reveal how he creates the perfect juicy steak every time.
Guests will be treated to a three-course feast of entrees, steaks, sides and dessert, with locally sourced produce and premium Australian meat taking centre stage. Riverine premium sirloin will be showcased at several stages from wet aged through to 6 weeks dry aged (with a specially aged addition, to be revealed on the night). Additional menu highlights include Wagyu biltong; Chophouse milk bun; beef rillette with cornichon and dijon; steak-cut chips and a cheese platter and special Chophouse chocolate block to share; with paired Grant Burge Wines curated by Chophouse sommelier Paul Sadler served throughout the evening.
Details
The second in a series of themed masterclasses hosted by Matt Moran, ‘Dry Ageing: It’s all about flavour’ will take place on Wednesday, 9 June. Doors open at 6pm, with entree served at 7pm.
Chophouse : Matt Moran’s Chophouse Meat Masterclass : Dry Ageing
Date & Time: Wednesday, 9 June from 6pm
Booking: Tickets will be available via the Chophouse website for $250
Address: 25 Bligh Street, Sydney NSW 2000
Phone: 02 9231 5516
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Images: Steven Woodburn