Sourcing Our Wagyu: A Journey to Australia

The Wagyu Beef Tenderloin has been on our menu since opening day. It has never left, and it never will — not while we can source from Robbins Island in Tasmania, where the cattle roam coastal pastures in oceanic air and graze on native salt grass.

What Makes Wagyu Different

Wagyu is not simply a breed — it is an outcome of genetics, environment, diet, and time. The marbling score on a cut of our A5 grade Wagyu is not a marketing number; it represents years of careful husbandry producing the intramuscular fat distribution that creates Wagyu's characteristic buttery texture and depth of flavour.

We cook our tenderloin at 56°C internal temperature, finishing with a brief sear over binchotan charcoal. The roasted heirloom vegetables alongside are chosen to complement rather than compete — the dish is about the beef.

We pay what this ingredient deserves. We always will.