Steak is a favourite of many. In tonight’s class Chef Devin teaches you three totally different ways to enjoy your red meat, along with sides and sauces that pair perfectly. Enjoy tonight’s menu with two different red wines chosen from our UE wine list, and a light and lively pavlova dessert to finish.
Grilled flank steak lettuce wraps, roasted garlic and scape aioli, boston bibb lettuce and tomatillo salsa
Steak tartare, fingerling potato chips with sunny side quail egg
Salisbury steak with mushroom brandy sauce and minted peas with lemon and garlic
Strawberry and rhubarb pavlova with vanilla mascarpone pastry cream and cream anglaise