October 25 Undercut - An interactive Wagyu Nose To Tail journey Ovolo Wong Chuk Hang

Join us for a 6-course, nose-to-tail journey celebrating the lesser-known cuts of exceptional Australian Wagyu by Margaret River. Butcher Johnny will educate guests with a carving demonstration of selected cuts, while Chef Aarik creates delectable dishes tableside. 

Event date: Friday 25th October, 2024
Event time: 7pm
Location: Flat Iron Deluxe Wong Chuk Hang, 4/F, THE SOUTHSIDE OVOLO HOTEL, 64 WONG CHUK HANG ROAD 

Price: HK$988 per person, including beer, wine & Cocktail pairings

*10% Discount for table booking of 10pax. Contact us for more details.

*Tickets will be emailed to you after purchase. If asked for a delivery date at  checkout, please select any date and proceed to checkout. 

Bookings & Enquiries
josutton@steak-king.com
‪+852 9299 9816‬

UNDERCUT MENU

SNACKS

BEEF FAT POPCORN

Salted beef dripping, green peppercorn rub

DUCKY DONUT

Duck liver parfait, spicy cherry glaze, toasted hazelnuts

OYSTER CEVICHE

Scotch bonnet coulis, onion brittle

1ST COURSE

SLIPPER LOBSTER & LEEK TART

Tomme de Chèvre, pine nuts, wild honey & dill

2ND COURSE

STUFFED BONE MARROW

Maitake mushroom, black truffle, semolina, dripping toast, rosemary vinegar

3RD COURSE

STICKY F1 BEEF CHEEK

Black garlic glaze, parsley root puree, parsley chips

4TH COURSE

72HR COFFEE RUBBED WAGYU BEEF SHORT RIB

Burnt chilli sauce, pickled green tomato salad

5TH COURSE

ALPINE RAW MILK CHEESE SELECTION

Champagne grapes, sour apple & whiskey chutney, flatbread crackers

6TH COURSE

BEEF DRIPPING ICE CREAM

Tempura banana, pickled blackberries, puffed quinoa