Dinner by Chef Maria
Saturday night at the Scorpio Sisters Retreat was always going to be the centrepiece of the weekend. After a day of painting, sipping, and settling into the estate, our guests dressed up and took their seats for what we had been building toward all day. The dining room had been transformed, Kelly from Ladygarden Wines had just walked us through the wines for the evening, and Chef Maria Delengas was ready.
Chef Maria Delengas designed a menu built entirely around the idea that great steak deserves to be celebrated. We started with White Sturgeon Caviar and chilled vodka, shucked Pacific Oysters with fermented hot sauce and lime, Steak Tartare on a beef fat hash brown, and a Roast Pumpkin Pancake with pepita cream — before a Two Sip Beef Broth to cleanse the palate and prepare everyone for what was coming.
The main event was a steak flight featuring four cuts from four different producers. A Scotch Fillet from Wanderer Barley Fed Beef. A Sirloin from Pure Black Wagyu, graded at 6-7+. An Eye Fillet from Otway Certified Organic Beef. And a Hanger Steak from Altair Grassfed Wagyu. Each cut different in flavour, texture, and story. Served alongside a burnt butter potato galette, butterhead lettuce with honey mustard vinaigrette, and a bone marrow jus that we are still thinking about.
To finish, a Montenegro Tiramisu with chilled Monte's and fresh orange. The perfect end to a perfect evening.
