Smoked WAGYU BEEF DEGUSTATION
5 courses of beefy wagyu creations.
WEDNESDAY 12th OF JULY
We have created 5 courses of delicious smoked wagyu meats for this unique dining event
Get ready for an insane once in a lifetime dining event! Third Wave presents a degustation where we serve you up 5 courses of smoked Wagyu meaty dishes. Each dish is going to set your taste buds ablaze!
Only 50 seats available!
This event features a variety of dishes that are lovingly crafted, smoked and nothing but the finest sourced ingredients.
Your stomach will be full & happy and you’ll have experienced flavours like never before!
You cannot get this anywhere else. Read the menu to see why it is so special.
(Optional Wine Pairing of a variety of Shiraz Wines + $39)
All THE WAGYU BEEF IS AUSTRALIAN GROWN MEATS FROM JAPANESE BRED WAGYU CATTLE
Here is what you will be eating…
THE MENU!
ENTREE
Cherry smoked Wagyu Carpaccio w/ Truffle & Horseradish Creme
Start the night off with a perfectly cherry wood smoked revearse-seared MS4-5 Wagyu beef. Hand rubbed and formed overnight with salt & pepper with our house made Truffle & Horseradish creme.
COURSE 1
Maple Wood Smoked Wagyu Pastrami Rhuben Slider
This Ruben slider features house-made Wagyu pastrami that is maple-wood smoked. With our in-house Que You Hot Bar-B-Que Nectar sauce, coleslaw, Dijon Mustard, Horseradish sauce in a brioche slider bun
COURSE 2
Hickory Smoked Wagyu Beef Rib w/ Celeriac Puree
COURSE 3
Apple Wood Smoked Wagyu Scotch Fillet w/ Truffle Butter
The Black Opal Scotch fillet steak has a MS score of 4-5 and has been smoked in Apple Wood. Paired well with the Truffle Butter with flavours that just explode in your mouth. It has flavours no other dish has on the menu.
Dessert
Smoked Salted Caramel Cheesecake w/ Pretzel pieces
Picture this. It’s a house made NO BAKE Smoked Salted Caramel cheesecake that is just soft, sweet and will finish the night off well. With Sea Salted Pretzels sourced from New Zealand
THERE WILL BE SO MUCH MEAT YOU'LL HAVE TO TAKE SOME HOME
You WILL BE talking about the flavours for weeks afterwards.
