Compare and contrast the same cut – a sirloin – at different ages, grazing methods and aging processes at our first event in our Steakhouse Series at The Railway Club.

Guests will experience a series of tasting flights courtesy of Flinders & Co and H.W Greenhams & Sons, with producers in the room to talk about their approach to premium beef production over six-generations.

With a smoked oyster and truffled beef carpaccio to start, guests will be served three different tasting flights and a dessert with premium matched Australian wines by our in-house wine team.

$220/person including matched wines.

Sirloin Six Ways
Tuesday 1st April
6:30pm

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Starter
Oyster with Smoked Chicken Fat, Tarragon Oil
2023 Seppeltsfield Watervale Single Vineyard Riesling

Entrée
Autumn Terrine Parma Ham, Foie, Confit Duck, Wild Mushrooms + Pickle Salad
2024 Seppeltsfield Barossa Grenache
2021 Seppeltsfield Great Terraced Vineyard Single Vineyard Barossa Grenache

Flight One - Young vs Old Wanderer Yearling vs Vintage Galiciana Sirloins
2022 No. EC3 Barossa Touriga, Tinta Cao, Tinta Amarela

Flight Two - Grass vs Grain Bass Straight vs Pure Black Sirloin
2021 No. EC4” Cabernet Sauvignon, Shiraz

Flight Three - Wet Aged vs Dry Aged Pure Black vs Pure Black Sirloin
2020 No. EC405” Shiraz, Mataro

Sides
100-Layer Potatoes
Radicchio Salad, Hazelnuts and Fig Vinaigrette

Petit Fours
Mini Chocolate Milfoille
21 Year Old Para Tawny