Warm days of summer bring family and friends together in the Italian tradition of grilling food over hot charcoal. Indulge in this timeless affair at Zafferano with an expanded selection of premium beef and lamb cooked to perfection on the charcoal grill. The hearty meats are coupled with an assortment of sauces and side dishes – perfect for indulging in the art of Italian barbecue with loved ones.
Highlights include:
– Bone-in ribeye ($248++ for 900g; serves 3 to 4) and striploin ($108++ for 600g; serves 2) from 31-day dry-aged Vintage Galiciana beef, offering bold and rich flavour with well-distributed marbling. The Australian beef is derived from following the centuries-long Basque tradition to let retired breeding cattle graze for years longer than normal cows.
– Barley fed MBS4+ beef striploin ($68++ for 200g) is extremely tender with light marbling and a thin fat cap that adds a buttery mouthfeel. The Australian cattle’s special diet of barley is supplemented with grazing on natural pastures, bringing delightfully rich savouriness.
– Three different wagyu choices – fullblood A4 Kagoshima wagyu striploin ($148++ for 160g), MBS4-5 Sher wagyu tenderloin ($78++ for 200g), and MBS 6/7 Jac wagyu striploin ($78++).
Diners who enjoy lamb would be delighted with quality choices sourced from New Zealand. The naturally tender and lean New Zealand Spring Lamb rack ($98++ for 600g; serves 2) features free-range lambs raised through sustainable farming practices and without the use of antibiotics or growth hormones. Charcoal grilled till succulent, the roasted Te Mana lamb loin ($55++) is coated in a crumb of Sicilian pistachios and paired with pickled heirloom beetroots and sambuca jus.
Italian barbecues are multi-course affairs complete with appetisers and wines. Choose from four house-made sauces ($8++ each) such as salsa verde and béarnaise zafferano to complement the premium cuts. Side dishes include refreshing options such as insalata ($16++).