Head chef Francisco Smoje of Barrio Eatery and Bar is creating a bespoke menu highlighting the different cuts, flavours, and textures of Cape Grim: Australia’s finest grass-fed beef. Raised on rich Tasmanian pastures with nothing else added, Cape Grim Beef is hand selected and rigorously graded, rewarding customers with pure beef flavour – made by nature.
John Bruce is one of the many farmers from Stanley in Tasmania who sends their best beef to Greenham to become what we know as Cape Grim Beef. He says, ‘The quality and value of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.’
Barrio’s philosophy when it comes to food is as simple as it gets. Head chef Francisco Smoje makes tasty, honest-to-goodness food and for one night only is pairing each dish with Yulli’s Brews to be shared with good mates. ‘Pairing Barrio’s favourite dishes with the perfect brew to create a whole-palate experience is something everyone will get a kick out of,’ says Francisco.
Tuesday 26 February from 6pm.
Starters, main, & dessert. Matched with Yulli’s Brews. $69 at Barrio Eatery and Bar
Bookings: [email protected]
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