Australian owned and operated, Westholme Wagyu, renowned for supplying the country’s finest restaurants with their world-class, nature-led wagyu is teaming up with Applejack Hospitality to present the Flavour and Forage restaurant series.
The first event will be held at Bopp & Tone, nestled in Sydney’s vibrant CBD known for its Australian menu, centres around honest and generous share food with Mediterranean influences with a focus on cooking over an in-house wood grill and charcoal oven.
Head Chef Jordan Wijeadasa has created a beautiful menu featuring grilled Westholme MB 8-9 flank skewers glazed with aged shoyu, Westholme MB 67 prime rib, Yorkshire puddings, grilled red peppers, and selection of Petit fours to finish. Jordan Wijeadasa is set to showcase his skill behind the grill, portraying the true quality of the Westholme Wagyu’s produce.
