Dry Aged Steaks and Stories at Chophouse Sydney

Want to find out more about that perfect cut of beef and the magic behind dry-ageing? Up your grill skills?  Join a masterclass with two of Australia’s finest authorities on all things meat  - Matt Moran and Anthony Puharich of Vic’s Meats.  Get expert insider tips on the dry-ageing process, different cuts and cooking. Plus, Chophouse will be pouring some very special reserve magnums and curated wines for a truly delicious experience. 

Guests will enjoy four courses showcasing the best of dry-aged meats for $175pp, plus a Boulevardier on arrival.

Please visit the website link on this listing for more details and bookings