WAGYU & WHISKY TARTARE

WAGYU & WHISKY TARTARE

Nic Watt

Executive Chef

Masu

A rare Wagyu dish indeed, with elevated whisky notes from this gorgeous Mānuka Honey to accentuate the beautiful rich flavours of the Japanese Kagoshima beef. The whisky-infused Mānuka Honey is combined into the tartare and paired with vintage caviar and sushi meshi crackers.

  • Chives finely sliced
  • Cornichons
  • Cracked black pepper and sea salt
  • Dijon mustard
  • Kagoshima Japanese Wagyu beef strip loin
  • Myoga blossom
  • Olive oil
  • Oscietra Caviar
  • Seasoned sushi rice crackers
  • Tabasco
  • Whisky-infused Mānuka Honey

Finely chop beef into 2mm cubes but don’t mince as you want texture. Combine the honey, myoga, dijon, cornichons, black pepper, sea salt, tobacco and olive oil. Mixing to form tartare. Serve with sliced chive and caviar. Sushi rice crackers on the side. The balance of flavour between the superior taste and texture of the Manuka Honey leads while the whisky has a secondary aromatic which is unique and incredibly versatile.

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