Braised Cape Grim Beef Cheeks with Cauliflower Puree - Chef Recipe by Andrew Braham
“Braised beef cheeks are synonymous with classic French cookery, traditionally served with lashings ...
Grass-fed rib eye, served with rustic potatoes, compound butter and your choice of peppercorn, jus or bearnaise sauce.
Discover the decadent pleasures that wait at cellar bar and restaurant, State of Grace on King Street in the heart of Melbourne's CBD. This lavishly designed venue spares no expense when it comes to indulging in the finer things in life; large crystal dripping chandeliers, mismatched seats surrounded by luxurious vintage furnishings, encapsulate the essence of heady delights on the menu. Fittingly tied to its surrounds, State of Grace's European-style bistro fare pairs well with custom cocktails and carefully picked wines - perhaps graze on salt and vinegar squid, aioli and lemon; before mains of perfectly cooked grass-fed Kobe Wagyu steak, served with rustic potatoes, compound butter and peppercorn sauce, or old-school chicken Kiev, radicchio, confit garlic mash and crispy chicken skin.
27 King Street, Melbourne CBD 3000 VIC - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 50 Chef: Dylan Evans