A new ultimate dining experience is coming to Sydney with ‘Botswana Gold’ being announced by Botswana Butchery at 25 Martin Place.
Served in the stunning Gold Private Dining Room, Botswana Gold offers guests an opportunity to indulge in a menu with the very best premium produce with a gold twist, including the signature 1.6kg Wagyu Tomahawk coated in gold leaf.
The Rangers Valley Wagyu Tomahawk is a highly sought-after marble score 7+ rib-eye with a long rib bone. This tender, juicy, rich and succulent cut hails from Glen Innes NSW and is a true melt-in-the-mouth experience. Masterfully applied gold leaf coats the entire cut elevating this already impressive steak to a whole new level. For a minimum of four people, it is likely the most expensive steak in an Australian restaurant. The Tomahawk will be served to the table personally by Head Chef Darren Templeton with a selection of perfectly matched sides and sauces.
Other dishes on the indulgent Botswana Gold menu include gold topped caviar bumps with vodka shots, freshly shucked oysters, gold coated Ultimate Chocolate Dessert and Australian cheese plate.
To complete the gold treatment guests will be treated to drinks including gold flecked martinis, Perrier-Jouët blanc de blanc and Botswana Butchery’s very own liqueur shot ‘Money Shot’.
“This really is a menu of indulgence,” says Botswana Butchery operator Good Group CEO Russell Gray. “Botswana Gold offers guests a unique dining experience and, after everything we have all been through over the last couple of years, the perfect way to celebrate together with friends, family or colleagues.
“Botswana Butchery has already been impressing customers with its dishes in the premium yet relaxed atmosphere since launching last December and now we are offering what may be Australia’s ultimate dining experience.”
The luxurious Botswana Gold experience is available for groups of 4-10 and is priced $500 per person.
25 Martin Place