Meat Market’s Lunch Riverside Menu

renee — Wed, 24 Oct 2018 03:35:19 +0000

As Spring has arrived and Summer is fast approaching our team of talented chefs have taken to the kitchen to create a new Spring / Summer menu. Meat Market is known for its farm friendly menu and this season is no different. With the change of season come inspiration and the fresh flavours of spring burst to life on Meat Market’s new “lunch riverside” spring lunch specials.

Some dishes that will feature include; Grilled iceberg lettuce with thick cut bacon anchovy mayonnaise, sourdough croutons, parmesan cheese and a soft boiled egg. This dish is the perfect combination or texture and flavour. With crunchy iceberg lettuce matched with salty bacon the anchovy mayonnaise and soft boiled egg are the perfect accompaniment to this summery dish.

That’s Amore buffalo mozzarella, heirloom tomatoes and basil with baby capers and Mt. Zero lemon oil – This dish can be described in 4 words fresh & aromatic flavour. This dish makes the perfect start on any warm day.

Champagne poached free range Chicken breast, mango coulis and yellow curry powder, onion and roasted macadamias. – This dish is for sure going to be a favourite over summer with the fruity flavours.

Other feature dishes that are sure to delight include: Tasmanian Ocean Trout confit with kipfler potato, dill, caper and horseradish & Black barley salad with grilled asparagus, nectarines, cucumber, spring onion and roasted macadamias.

Click to view our full lunch menu

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Get the low down on the Butcher’s Cut from Meat Market’s Head Chef!

renee — Mon, 04 Dec 2017 02:10:09 +0000

What are Butcher’s Cuts?

When butchers were being paid very little for their craft the owners of the butchers would allow the workers to take home certain cuts of meat that they didn’t think they could sell like the flatiron, petit tender, skirt and hanger. I like to think that butcher’s cut means that they are hard to get or cuts that the butchers don’t like to let go as all of them are great pieces of meat.

Why are Butcher’s Cuts becoming more prominent?

Chefs and hospitality venues who are all about farm to fork and who are looking to reduce wastage. By using using the less popular cuts of meat it means less of the animal ends up in the bin which is great for sustainability.

I like my steak rare, what’s the best temperature to have these cuts?

Petit tender, Hanger, Flatiron and the inside skirt should all really be cooked to medium-rare or medium max so that you get the most flavour from the meat and it doesn’t shrink too much from loss of moisture. Rare is fine.

Where can I get these steaks for home?

Specialty butchers will have them on hand but otherwise they’ll need to be specially ordered. Like I said, the butchers like to keep them for themselves!

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