The Oaks (Meat Masterclass)
118 Military Rd
Neutral Bay, Sydney

We were pleasantly surprised when we attended an educational evening of fine meaty fare dedicated to (you guessed it)  MEAT. The meat company Haverick Meats, situated at Banksmeadow, supplied the meat. The quality of their produce was all A grade. The gorgeous Oaks Hotel at Neutral Bay was the venue for the evening and each course and was matched beautifully with Bremerton Wines. We were lucky to have the lovely Rebecca Willson, who with her sister Lucy Willson, run the family owned Bremerton Winery, with exemplary wines produced in Langhorne Creek South Australia. Rebecca introduced the wines we were about to be served and gave us a brief background on each variety such as grape, ageing, technique, and processes. They were exquisite wines. We both bought some to take home.

Upon arrival we were treated to canapes presented by the owner of The Oaks, Andrew Thomas who was happily greeting guests, plate in hand and a smile on his face. Andrew does not mind getting his hands dirty, he loves to mingle and have a laugh with patrons. A glass of Bremerton “Betty & Lu” Sauvignon Blanc 2014, was also presented. The Canapes consisted of oxtail fingers & smoked mustard aioli (absolutely delicious) and Bresaola with pickles which were also very tasty.

Our starter for our food journey for the night was Lingua Tonnato which looked and tasted spectacular.

It had great colours and flavours including finely shaved tongue, tomatoes and tuna.

It was inventive and a really good dish.

This also went really well with Bremerton Limited Release Malbec 2013.

Our main course was braised beef short rib (which had been slow-cooked for 8 hours), smoked wagyu rump with smoked carrot puree, baby onions, bone marrow, sweetbread jus and gentleman’s relish.

What a great combination!

The meat was extremely tender and very clearly expertly cooked.

We loved the smokey flavours and also the crumbed bone marrow.

This dish was served with simple yet ideal accompaniments of roast potatoes and salad.

It was also paired with a Bremerton “Old Adam” Shiraz 2012.

Dessert was fruit mince pie: biscuits layered with fruit and served with chocolate ice cream and a sugared carrot. This dish had a surprise twist. It was presented as a dessert but was in fact made of meat products, even the ice cream!

Clever Danny Russo and his team worked tirelessly to prepare the innovative dessert to get the balance just right. What a treat.

This course was coupled with Bremerton “Mistelle” Dessert Wine NV (simply divine.)

Throughout the evening we were educated on cuts of meat, how to prepare and cook them and what to do with the more obscure meat cuts and offal. Apart from stretching the culinary senses, it gave carnivorous guests new ways to look at meat. What you can do with meat is – SIMPLY AMAZING!

The evening was tremendous value for money and I would recommend the Meat Masterclass to anyone who likes their meat. It was fun, informative and we met a few fellow meat lovers too.

Those Dames, who are now doing reviews for Sir and Mlady Dine Out, dined as guests of The Oaks. Special thanks to Andrew Thomas for his great hospitality and charm, Danny Russo for his great food, Rebecca and Lucy Willson from Bremerton Winery and of course to Haverick Meats for their delicious cuts. Big thanks also to Amy Wong for the invitation and arranging everything so professionally.

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