All the beef you can eat, including the irresistible Aomori Rice Beef from Japan
Photos: The Carvery
Get acquainted with some quality roasts at The Great Meat Feast.
We’ve got beef with lousy steaks, that’s why we know a thing or two about feeding your inner carnivore right.
From 28 Sep to 22 Oct, get acquainted with some quality roasts at The Great Meat Feast, a beef-centric buffet held at The Carvery. We went the whole hog, trying the rotating medley of quality cuts and were, thankfully, not disappointed.
For the price of $78 (from Sunday to Thursday) and $88 (Friday and Saturday), diners get to enjoy a full buffet spread of accompaniments and desserts along with six impeccable cuts of beef.
Diners get to enjoy a full buffet spread of accompaniments and desserts along with six impeccable cuts of beef.
We first feasted our eyes on the three-metre long meat carving station, before tucking into selections like Aomori Rice Beef striploin from Japan; Mayura Full-Blood Wagyu oyster blade from Australia; Cape Grim Tenderloin from Tasmania; Zeubu hump from Brazil; Black Angus prime rib from USA and short ribs from New Zealand.
The best part of it all? Most of the cuts are served ‘naked’, with barely a dash of seasoning, so that you can experience the fine, unadulterated flavours.
That said, condiments and sauces — from truffle butter to Pink Himalayan salt — are at the ready, perfect for enhancing the taste of the beef.
Condiments and sauces — from truffle butter to Pink Himalayan salt — are at the ready, perfect for enhancing the taste of the beef.
Our unanimous favourite had to be the Aomori Rice Beef, which hails from 20-month old cattle from Nothern Japan. These cattle are fed whole plants and fresh spring water from Mount Hakkoda.
The beef was exceptionally tender, with an almost buttery mouthfeel. It was good enough to be savoured on its own, or with a bit of black lava salt for a hint of earthy flavour.
A close second is the Mayura Full-blood Wagyu. The cattle, fed with chocolate and grain, results in beef with a sweet and nutty nuance. I recommend this with a bit of the red wine sauce.
If your appetite allows, be sure to complement your meal with some fresh seafood, pasta cooked a la minute and finally, the classic English Trifle dessert.
More information here.