Next, we enjoyed the Grilled Peppered Australian Grass-Fed Beef Tenderloin Steak served with double-baked potato and raw papaya. The meat is very tender and the spicy sauce is savory.
Our third dish was Brochette of Grilled Australian Grass-Fed Cape Grim Sirloin Steak in licorice and carrot puree. It was served with salad greens and a lovely-tasting vinaigrette. I was delighted to see my favorite local edible fern, pako, used in the salad.
The Braised Grass-Fed Sirloin in Iberico Chorizo and Saffron was likewise flavorful.
|Pinnacle rib eye|
notice how the cherry tomatoes were presented, I thought they were siomai in red wrapper!