For two-weeks only, Australia's most famous wine, Penfolds Grange, is pouring by the glass at Solotel and Matt Moran owned Barangaroo House. To accompany this opportunity to sample the country's best red, head chef Cory Campbell has created an outrageous steak sandwich that marries perfectly with the landmark wine.
Using Mayura Wagyu raised in Penfolds neighbourhood, this isn't your grandfather's steak sanga. Served on freshly baked ciabatta, with house-made preserved tomato sauce and pickled, roasted and reduced onions, and a sweetbread emulsion on the side, this ultra-umami dish has been made specifically to match the 2014 Penfolds Grange.
During the pop-up, which runs from Friday October 19 to Wednesday the 31st October, Barangaroo House will also give diners exclusive wine flights drawn from the Penfolds 2018 Collection. For $25 floor staff at Bea Restaurant will pour two 75-millilitre glasses of 2017 Bin 311 Chardonnay and the 2016 Bin 389 Cabernet Shiraz, and for $85 there's a 50-millilitre flight of the chardonnay, the cabernet shiraz and the Grange. At Smoke Bar there's also 2018 Bin 51 Eden Valley Riesling available for $15, and for $90 guests can try a single glass of the 2014 Grange (75-millilitre glass). The sandwich on its lonesome is $30 (and worth every penny).
We can't emphasise enough that it's pretty unusual to try wines of this calibre by the glass. For anyone with even a passing interest in premium Australian produce, this is an opportunity not to be missed.
This article is produced by Broadsheet in partnership with Penfolds.