Chef Greg Farnan is is a man with a carnivorous passion for beef. Born and bred in New Zealand, he travelled the world honing his culinary skills before choosing to settle down in Perth where he is now Executive Chef and General Manager at The Old Brewery, BWG Steakhouse and Riverside Brewhouse. The legendary 'Tomahawk Steak' was pioneered in Australia by Greg and has become The Old Brewery's signature.
We were invited to Gobo Upstairs for a 5-course wine pairing media dinner, featuring top meats from Australia, and complimented by Grant Burge Wines. Grant Burge is a fifth-generation Barossa vigneron and winemaker.
Diners can choose from 2-course at RM135 nett, 3-course at RM165 nett or 4-course at RM190 nett. Menu can be viewed at the end of this post.
Our dinner began with a Grass-Fed Beef Tartare, served with quail egg and grilled ciabatta. The beef tartare had a great texture and was served with the Grant Burge Sparkling Pinot Noir Chardonnay. This was my favorite wine of the evening, very easy to drink with notes of ripe strawberries and peaches with a creamy mouthfeel.
Awie, the mixologist at Gobo Upstairs Bar makes an appearance and makes us a Negroni each
Next is the lamb sirloin carpaccio. Beef carpaccio, I've had many times, but this is the first time I'm having the lamb version and it was delicious! I really liked the citrus and coriander broth, which was poured tableside onto the carpaccio, along with pickled beetroot, and king mushroom. This was served with Grant Burge Summer Chardonnay 2013, with aromas of citrus, peach and nectarine.
Moving on to mains, we had the Australian Rainbow Trout. The fish was perfectly cooked, so it had a great, smooth texture with a lovely crispy skin and I particularly liked the blistered corn and jalapeno salsa which was paired with it. This was served with a red, Grant Burge The Holy Trinity Grenach Shiraz Mouvedre 2011, with flavours of plums, berries, chai tea and fruit cake.
The star of the evening was without a doubt the Black Angus Tomahawk. We peeked into the open kitchen, and watched Chef Kelvin Kilin and Chef Greg Farnan work their magic, preparing the tomahawk steaks for the guests. According to Chef Farnan, the steaks are first chargrilled until it is brown on both sides and edge, and then finished in the oven. For this dinner, the tomahawk was served with duck fat chips, Bearnaise sauce and roasted bone marrow. Guests can order this from the special menu for RM299, which is an absolute steal for the quality and size of meat you're getting.
Harissa spiced bone marrow
Chef Greg Farnan expertly carves the meat before us
The meat was seriously amazing, so tender and full of flavour, and the chefs certainly did it justice by cooking it to perfection. All it needed was some sea salt flakes to bring out its flavours. Loved it! The duck fat chips were really good too and the roasted bone marrow was rich and sinful. Hubby couldn't stop heaping praises - the meat lover certainly left the restaurant feeling satisfied and content. Highly recommended!
The tomahawk was served with a Grant Burge Meshach 2008, with powerful fruit flavours and silky soft tannins.
For dessert, we had the Baked Australian Brie, paired beautifully with the sweet quince paste and apple crisps. This was served with a Grant Burge 10 year old Tawny.
Menu for Top Meats & Taste of Australia promotion
Opening hours: Lunch 12.00pm to 2.30pm; Dinner 6.30pm to 10.30pm.
Location: Gobo Upstairs Lounge & Grill, Level 6, Traders Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia
Tel: 03- 2332 9888
GPS Coordinates: 3.154271, 101.715417
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