Available Saturday lunch at The Charles
Our new Saturday lunch special is here, while it’s a sad goodbye for the Beef Wellington, executive chef Billy Hannigan has replaced it with the ultimate dish – his Prime Rib Roast with smoked bone marrow.
Starting from Saturday 2nd of March, our prime rib roast is made with grass-fed Bass Strait scotch fillet, a juicy and tender cut with just the right amount of marbling to give a rich flavour. Brushed with Dijon mustard and seasoned with black pepper and fennel seeds, the prime rib is cooked slowly for 2 hours until medium rare.
This dish has a little theatre as it is carved tableside and served with smoked bone marrow, Bordelaise sauce and creamed horseradish.
Priced at $65pp, this dish is only available for Saturday lunches in the Brasserie.
Book your next Saturday dining experience at The Charles by following the link below or calling our reservations team on 9145 8066.
*The Prime Rib Roast is available on Saturday from 12pm, in the Brasserie.
We require 48 hours’ pre-order for this dish. If a pre-order is not submitted, we will do our best to accommodate requests but cannot guarantee availability.