We’ve secured a 9.6kg box of Kumamoto A5 Wagyu Tenderloin (Eye Fillet)—a truly rare and extraordinary cut!

This may be the first time a regional Victorian venue is serving Kumamoto Wagyu Tenderloin, and we’re proud to share this world-class experience with our guests. Don’t miss the chance to taste one of the finest cuts of beef on the planet.

Kumamoto Wagyu’s, storied history and rich tradition are deeply rooted in Japan's culinary heritage. Originating from Kumamoto Prefecture, located on the island of Kyushu, this exceptional beef has been cherished for centuries. The region’s unique climate and terrain have played a pivotal role in shaping the distinct characteristics of Kumamoto Wagyu.

Farmers in Kumamoto have long adhered to traditional methods of cattle rearing, which include meticulous breeding practices and a carefully controlled diet that ensures the highest quality beef. These practices, passed down through generations, involve feeding the cattle a specific diet rich in nutrients and often incorporating local ingredients that contribute to the meat's marbling and flavour.

The dedication to preserving these time-honored methods, coupled with the natural advantages of the Kumamoto environment, has cemented Kumamoto Wagyu's reputation as a luxurious and sought-after delicacy.

Kumamoto Wagyu Eye Fillet will be available from 10June 25 until stock last!

To elevate your dining experience, choose a full-bodied red wine from our extensive wine list like Best’s Thomson Family Shiraz 2019. These wines have the structure and depth to complement the rich flavours of Kumamoto Wagyu.