The calibre of Westholme’s herd is the result of 200 years of breeding, derived from three of Japan’s finest genetic lines of wagyu. But it’s not only this heritage of distinction that has led to Westholme becoming such a staple in Australia’s most celebrated kitchens. With 15 stations in Queensland and the Northern Territory, Westholme has mastered a careful calibration of open grazing, grain finishing and lifestyle to breed an extraordinary final product. Proponents of the paddock-to-plate approach, Westholme Wagyu has become renowned for its signature of even marbling, rounded flavours and delicate mouthfeel.
After the soaring success of the supper-club series in Sydney, Westholme Wagyu decided to launch the event in its home state and bring the exquisite cuts back north. West End eatery Rich & Rare will kick off the multi-week series on Wednesday March 13, with a menu that celebrates the refined repast you’d find at the institution steakhouses of New York. Spearheaded by head chef Kadu Imbroisi – dubbed ‘The Grill Master’ – the three-course dinners includes MB4+ Westholme Wagyu rump, cap cubes and cube roll, served with black garlic, watermelon radish, ponzu and dill. For dessert, diners will get to devour the creamy decadence of Rich & Rare’s house cheesecake. Book your spot here.
The next week, Westholme Wagyu goes across the river for dinner at Middle-Eastern establishment Gerard’s Bistro onWednesday March 20. Head chef Jimmy Richardson has carefully curated a menu that balances the robust flavours of its heritage cuisine with the delicacy of Westholme Wagyu. The result is dishes like a Karubi plate skewer, manakish and banadoura kibbeh, fusing such intimately local ingredients with Gerard’s philosophy. Book your table here.
The final dinner will be hosted on Thursday April 4 by Sardinian restaurant Pilloni, helmed by childhood friends Valentina Vigni and Andrea Contin. The duo, alongside head chef Pietro Segalini, has designed a five-course dinner, honouring Westholme Wagyu’s produce through the art of Sardinian cuisine. Patrons will get to feast on house-made ravioli – a main dish filled with MB9+ wagyu brisket, tomato and gremolata and a wagyu-tallow sweet ravioli filled with pecorino cheese, farm honey and lemon zest. Secure your spot here.
You can find out more about Westholme Wagyu’s story via its website.
