Blog-1-sept-2012

The Breslin News – Edition 1 2012

 

 

 

 

BRESLIN TIMES

News that matters Est. 2012

SATURDAY LUNCH BBQ @ THE BRESLIN

The Breslin is holding a unique bbq this Saturday 22nd Sep.
Our head chef Tim will be putting on a feast, with home made sausages,
our own aged beef and Breslins signature Wagyu burgers.
Bring down the family and enjoy funky music and a glass of home made warm
Cider on us. Hope to see you there. If you like you can book at the reception.

The BRESLIN BAR WEEKLY SPECIALS

The bar is having a cocktail week,
the barmen have created an
old classical list. All cocktails are only

$10

THE ART OF DRY AGING MEAT

Our legendary Dry Aged steaks are hand selected and hand cut by our master dry agers. Dry aging is an art that requires extensive training and knowledge. The result is a steak that is bolder, more tender, with a buttery succulence found only in our Dry Aged steaks. For most consumers, aging beef 7 to 10 days will result in acceptable tenderness, desirable flavor and modest weight loss of the carcass. Carcasses with little
or no fat cover should not be aged beyond 3 to 5 days

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