“Meat on the bone is always sweeter.”
Chef and meat expert Adrian Richardson has been working with selected breeders to produce the perfect eating beast: Rupert. Rupert has been hand-reared, fed on the green grass of Victoria’s high country, fattened to perfection, butchered, and is right now in the midst of a 75-day dry-ageing process, to render his meat as close to perfect eating condition as possible.
La Luna will be serving Rupert's prime cuts as part of the High Steaks extravaganza: large cuts to share on the bone, all carefully char-grilled and basted with butter in classic Richardson style, along with lots of lovely sides (“sometimes known as vegetables”). These perfect steaks will be preceded by meaty entrées and followed by fine Victorian cheeses.
As a guest at the lunch, you’ll be welcomed with a 3608 Nagambie Gin Martini, and while La Luna is offering a collection of unique wines and museum bottles from its own cellars, if there’s something very special in your cellar that you’d like to pour for your table, they'll handle it with love for you for a corkage fee of $35 per bottle.
Make it a Friday afternoon to remember.
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.98% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.
For all event enquiries, please
call: (03) 9349 4888