Oh man. Get ready for some superlatives. Right before this Elite Event went down, The Oaks won ‘Best Steak’ in the Pub Guide Awards. As a portent, this was potent indeed. And let me tell you, the grand old dame of the North Shore – fresh from a multi-million dollar makeover at the hands of renowned architects Paul Kelly Design – delivered, and delivered in spades. Just . . . wow. Yelpers were told to wear their grillin’ pants and to come hungry. It sounded like a joke. It wasn’t.
With exclusive use of the brand spankin’ new Garden Pavilion, The Oaks effervescent manager Jenny dished out wine and craft beer before Italian chef Danny Russo and Josh from Havericks Meats kicked off a steak masterclass on sourcing, preparation, seasoning, and cooking. Pro tips: salt the meat before cooking not after, and don’t cook with pepper, which overtakes the meat and sticks to the grill.
Danny led the way to the giant outdoor grill and showed guests how to cook the perfect blue steak, before slicing it thin and doused in lemon juice. If ever a chef needs his own TV show, it’s this guy. What a showman.
Then it was go time. Yelpers chose their own cut of meat from the in-house butcher – Flat iron, Grass-fed sirloin, Dry-aged rib eye, or Wagyu rump – seasoned with olive oil and The Oaks’ house-made smoked salt, then hit the grills.
The communal dining table was stacked high with steak, juicy marrowbones, twice-cooked duck fat potatoes, and an epic slaw spiked with parmesan. Andrew H said it best: “I really do take my cap off to the team at The Oaks for providing a truly exceptional experience, and of a world class standard, right here in Sydney.”
And hey, do you know how excited people get about the ultimate steak? One member of the Yelp crew who shall remain nameless (*cough* Sam Macdonald Photography *cough*) gave up 7 years of vegetarianism to get involved. Best call he ever made!
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Until next time, SYOY (See You On Yelp!)
Ben B Sydney Community Manager