Meat District Co
Ribs Burgers Beer
DRY AGED
MEAT
OF AGEING
MDC’S DRY AGEING FRIDGE
We take pride in serving only the finest quality meats, including dry aged beef. Our dry ageing process begins by selecting larger pieces of the finest quality meat, which are carefully cleaned and prepared, then moved into a specialised refrigerator to dry age for a minimum of three weeks.
With 42 days of ageing, our Angus Rib Eye Cutlet and Angus T-Bone are juicier, more tender and more flavoursome. The only thing better than a perfect steak is enjoying it with a perfect view of Darling Harbour.
Dry Aged
42 days of ageing. Served with Dutch carrots, cherry tomatoes and roasted potatoes
42 days of ageing. Served with Dutch carrots, cherry tomatoes and roasted potatoes
Wine Pairing
Cab Sauv
Clare Valley, SA. Blackcurrant, tobacco, spice.
Shiraz
South Australia. Peppery rich, spice.
*If you are Halal please inform our staff members. We cannot guarantee the absence of cross contamination with dietary requirements.
*(H) Halal (V) Vegetarian options available.
*Country of origin labelling: A = Australian | I = Imported | M = Mixed
*Sunday 10% and Public Holiday 15% surcharge on total bill.
Reserve Your Table Now