By Marie-Antoinette Issa.
On Wednesday, December 3 Black Bar & Grill transforms into a theatre of taste for Fire, Time & Tradition, a one-night-only collaboration with Vic’s Meat. Executive Chef Insup?Kim and butcher visionary Anthony?Puharich have crafted a menu that honours the patience and precision of dry-ageing, while tracing the textures, smoke and flavours that have shaped Kim’s North Korean heritage.
Here, each cut of Stone Axe Wagyu, each ember from the grill and each ferment-driven nuance tells a story of time, craft and the transformative power of fire.
The collaboration brings together two masters at the peak of their craft. Anthony?Puharich, fifth-generation butcher and founder of Vic’s – The Chefs Butcher – has spent decades elevating Australia’s finest meats. His expertise in dry-ageing transforms each cut, concentrating flavours and rendering textures that can only come from patience, precision and intimate knowledge of the animal.
Chef Insup?Kim, meanwhile, brings a culinary philosophy steeped in tradition and personal history. From Michelin-starred kitchens in New York to his family kitchen, Kim fuses technique, heritage and bold Korean flavours into every dish, creating a rare synergy between butcher and Chef.
The six-course menu is a study in contrasts and harmony. Guests begin with delicate introductions that showcase the purity of dry-aged Wagyu: tender morsels that reveal a rich, nutty aroma, subtle umami and an almost buttery mouthfeel that is only achieved through meticulous maturation. Each course evolves in intensity, drawing on the smokiness of open fire, the layered depth of fermented Korean elements and the clean, precise cuts of Vic’s finest meats.
Dishes are both reverent and innovative. Stone Axe Wagyu arrives in various forms – from slices kissed by the grill to slow-cooked cuts that melt across the palate – each one paired to accentuate its unique character. Kim’s grandmother’s influence threads through the evening, with Korean-inspired marinades, pickles and sauces that lend a fermented sharpness and brightness, cutting through the richness of the meat.
Traditional methods intersect with contemporary technique: a charred edge here, a brushed glaze there, a whisper of smoke over a polished plating. Every detail has been considered to let the ingredient speak, elevated by the skill of two of Australia’s foremost practitioners of meat and fire.
Black Bar & Grill, already celebrated for its elevated steak program, provides a striking backdrop for this evening. Its interiors are moody yet intimate, with low lighting and textured finishes that focus attention squarely on the plate. As the night unfolds, diners are immersed in an atmosphere that celebrates patience and craft, where the passage of time in the dry-aging room is as crucial as the heat of the grill and the connection between Chef, butcher and guest becomes palpable.
"This is a deeply personal menu,” says Chef Kim. "Every dish tells a story of fire, time and the craft that defines who I am as a Chef. Working with Anthony, we’ve been able to translate generations of technique into an experience that’s visceral and celebratory.”
Anthony adds: "It’s about quality, respect for the ingredient and giving guests the chance to taste what time can do to a cut of meat. Black’s program allows us to do that in a way that’s unforgettable.”
This isn’t a dinner designed for the casual palate. It is a meditation on patience and provenance, where each morsel of dry-aged Wagyu reveals months of careful maturation, each dish whispers of ancestral techniques and the wood-fired grill imparts a primal resonance to the modern table. Guests are invited to taste the poetry of time – a rare convergence of heritage, fire and culinary artistry that lingers long after the last sip of wine.
The Black Bar & Grill x Vic’s Meat Fire, Time & Tradition event is priced at $220 per person, running from 6.30?pm to 9.30?pm, with tickets available here.
