RAFI in North Sydney is offering a unique experience for those who love fine dining, as the Winter Arbour featuring Westholme Wagyu has arrived, following a sell-out season last year.
North Sydney hatted-gem RAFI, characterised by its window-lit Arbour, has long partnered with Westholme, owned by Australian Agricultural Company, the nation’s oldest continually running business. For the uninitiated, Westholme is one of Australia’s finest producers of Wagyu, the premier beef of Japanese origin, known for its high marbling score. As the meat cooks, the fat melts to bring out the beautiful flavour.
Westholme allows its cattle to roam wild over 16 million acres in northern Australia, breeding and grazing off native Mitchell grasses. The only way to access some of the 22 remote grazing pastures is via helicopter and remote AI drone surveillance.
The Winter Westholme Banquet showcases Wagyu beef cheek, with an add on of striploin available. I was very lucky to experience the banquet with 11 other guests in the Chef’s Kitchen hosted by executive chef Matias Cillóniz and head chef Keith Dsouza who gave us a night to remember.
Our meal started with the type of pita bread you normally only see in the Mediterranean, served fluffy straight from the hot plate with creamy hummus. Sitting at a high table sharing dishes with others is a unique way to dine in the gorgeous intimate room which is housed separately to the main restaurant. It has its own grill, from where the chef serves you directly.
Tartare has become a staple of many fine dining venues in recent years, but I have never experienced a Wagyu one. Set off with horseradish and freshly picked leaves, we were instructed to combine them all to best savour the flavour. It was quite incredible, one of my favourite tastes of the night. Toothfish with koji and charred lemon salsa, and crispy eggplant with honey and spices were two sides which followed.
The diversity of flavours is just a delight, and you can picture yourself travelling through different parts of the world as you savour global cuisine, from Europe to Asia and the Middle East.
We were then treated to both slow-braised Westholme Wagyu cheek with garlic chive kimchi and fermented black bean – a 24-hour triumph – and the striploin. I have to say, being able to taste the Wagyu at its most basic, with juices flowing and the steak fresh off the grill, was my preference. The beauty of this menu is that you can taste the Wagyu done in so many ways.
For a refreshing cocktail to accompany you on the journey, and a great palate cleanser between courses, try the Rye Highball, made with Gospel Whiskey and sweetened with spiced apple. Delicious!
Whichever way you choose to eat the banquet – in the main restaurant, or experience something out of the ordinary in the Chef’s Kitchen – you will come away completely satisfied.
WINTER WESTHOLME BANQUET AT RAFI SYDNEY
$128pp, until 9 September
Chef’s Kitchen is for groups of up to 12
99 Mount St, North Sydney
rafisydney.com.au | 8376 2900