Phuket, June 2016 – Dry-aged beef is one of the biggest trends in the international restaurant scene today, and Boathouse Wine & Grill now offers Phuket visitors and residents a chance to discover what the hype is all about.
The iconic Boathouse Wine & Grill in Kata has long been renowned for its prime beachfront location, excellent grilled seafood and meats and its award-winning wine cellar with over 600 labels. From July onwards, the restaurant will add yet another culinary dimension to the dining experience by offering aged premium beef cuts that will be grilled and smoked in-house.
The evaporation of moisture in beef during the ageing process results in a rich concentration of flavor, while the enzymes contained in the muscle cells break down proteins and tenderize the beef. “We find that an ageing process of approximately 60 days is the ideal age for our premium beef as the meat is very intense in flavor and the texture remains just about right. It is well worth the wait!” said executive chef Bryan Burger.
The new dining experience will launch with such premium cuts as T–Bone, Striploin and Rib–Eye Bone In, with additional cuts being launched throughout the year.
Well-trained beef experts and dedicated steak knives will complement the aged beef experience at Boathouse Wine & Grill. The restaurant’s in-resident sommelier Kiattisak Pinnatong is on hand to suggest the most suitable aged-beef and wine pairings: “To bring out the richness of an aged Tomahawk steak for instance, I recommend one of our full bodied Australian Cabernet Sauvignons or Super Tuscans.”
Book your stay at Boathouse ahead and benefit from preferential rates until 31st October 2016. For bookings made 30 days in advance, enjoy 25% off Best Available Rates.
Standard Inclusions
Rates start at THB 5,250 per night per room. This offer is not combinable with other offers, and additional terms and conditions apply. Bookings may be made on www.boathousephuket.com, via email to [email protected] or by phone at +66 (0)76 330 015-17.