H O S T E D
My favourite beef dish of the night was this take on the classic Bulgogi.
The marinated Wagyu rump had been charcoal grilled, then blowtorched for the fat to melt so it was fabulously juicy. The sliced steak was then topped with piquant bell peppers that had been sautéed in vinegar for a lift of acidity, and fresh Mizuna drizzled with a little sesame oil. The flavour combination was sublime.