Our beef is handpicked from both local farmers and local butchers guaranteeing that we are able to highlight the best produce on the market. From the Cape Grim Angus heard in the temperate fields of NW Tasmania to the Diamantina Wagyu development program in the Gulf of Carpentaria each cut has been selected by us. Together with over 20 years of experience in both the culinary scene and cattle industry, this food displays both Lyndsey and Matt’s passion.
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