It’s time to harness your inner carnivore as we get primal with a feast dedicated to our two favourite exports from the land of the rising sun - Wagyu beef and Japanese Whisky.

Wagyu & Whisky
Sunday 12th September
6pm - late
Tickets $150 + BF
Three courses with matching whisky

Strap in for a wonderful three-course menu from Head Chef Danny Sanchez paired with classic cocktails and single malts from the king of Japanese whisky producers, Suntory. You’ll try some flavour-packed dishes from the Double Rainbow menu, all orbiting around the real star of the evening - Margaret River Wagyu cooked over the wood-fired grill.

 Margaret River Wagyu Beef has an unmistakably rich and buttery flavour, a result of its highly marbled meat, stress-free lifestyle, and high quality grain diet harvested locally from the Margaret River region. Rich in flavour, with more marbling than an Italian museum, this is going to be a steak you’ll remember!

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Puffed Beef Tendon + Mandarin Burnt Butter Sauce
Fire Roasted Squid + Topokki + XO
Suntory Toki Whisky Sour

Wagyu Rump + Fire Roasted Cabbage + Blackbean Dressing
Triple Cooked Potatoes + Gochugang + Garlic Cream + Togarashi
Hibiki Harmony Old Fashioned

Yuja Meringue Pie + Burnt Shiso
Yamazaki 12 Year Old