THE SECRET TO THE FLAVOUR
Flavour, tenderness and nutritional value are all improved through dry ageing, giving you better taste, better texture and better quality in every bite. Premium cuts of beef are carefully prepared this way, resulting in a dish that’s simply a must-try. Whether it’s a special occasion or just a well-deserved treat, this is one experience not to be missed on your luxury lodge staycation.
WHAT IS DRY AGING?
Giving meat a little time to work its magic! With cuts of premium beef in a specialised fridge with just the right temperature, humidity and airflow working together. For a minimum of 28 days the meat transforms, its flavour deepens, becoming richer and more intense, while the texture gets irresistibly tender.
THE BENEFITS
Dry-aged meat isn’t just delicious, it’s good for you too! The aging process can support gut health and its also packed with powerful nutrients. Enjoy the flavour, melt-in-your-mouth texture and health benefits.
dry-aged tasting platter
Our dry-aged tasting platter brings together tender sirloin, rich ribeye and succulent lamb rack, plated up with roasted garlic creamed potato, crisp tenderstem broccoli, vine-roasted cherry tomatoes and juicy portobello mushroom, all finished with a glossy red wine jus. Made for sharing – though we won’t judge if you don’t.
Dry-aged cote de boef
To share, try the Home Dry-Aged Cote de Boeuf for Two, served with sautéed garlic tenderstem broccoli, rich peppercorn sauce, crispy fries, and your choice of golden onion rings or a blooming onion.
BOOK YOUR TABLES AT THE NEST
Dinner is served 4.30pm – 8.30pm Monday – Saturday. On Sundays, Sunday roasts are served 12pm – 6pm. All tables need to be booked in advance, we can’t guarantee walk-ins a table.
