Flavours of Ireland at Mezza9, Grand Hyatt Singapore

PUBLISHED September 25th, 2015 02:48 am | UPDATED June 5th, 2020 08:42 pm

With over three decades of experience raising cattle in Irish pastures, organic farmers John Stone certainly know a thing or two when it comes to grade A beef. Besides implementing a natural diet for livestock, they also use dry dry maturation procedures and high specification cutting methods in their lengthy yet sustainable preparation process.

And from now till the end of October, Grand Hyatt Singapore will be bringing Dry Aged Organic John Stone Irish Beef Steak to diners at their highly-lauded restaurant, Mezza9.

Expect a savoury Steak Tartare ($34++) from the deli,  which consists of chopped Black Angus feather blade delicately sprinkled with single-malt dressing and gorgeously smeared with free-range egg.

Accompanied by confit vine tomato, roasted garlic, watercress, and béarnaise sauce, the char-grilled 42-day dry-aged Black Angus strip loin ($58++) is a carnivorous-sized treat for any self-respecting meat lover, and definitely a major highlight of Mezza9’s grill section. If you’re heading to dinner with your mates, go for the Chateaubriand ($138++), where a char-grilled 21-day dry-aged Black Angus tenderloin packs the right amount of indulgence for a sharing dish.

Sirloin Steak at Mezza9, Grand Hyatt Singapore

This seasonal promotions isn’t limited to Western flavours either. Traditional Chinese dishes will be incorporating cuts of John Stone’s beef. For example, the Claypot Mix ($38++) sees a braised Black Angus beef hind shin topped with Chinese herbs, radish, carrot and beancurd. A wok-fried Black Angus Beef Tenderloin ($42++) with bitter gourd, drenched in black bean sauce, will also be available.

The Thai kitchen will be using char-grilled Black Angus beef flank steak in their beef salad, Nua Yang Nam Prik Pao($28++) and Black Angus short rib in Neua Tun ($38++), a braised beef soup served with aromatic jasmine rice.

This promotion is running from now till Saturday, 31 October 2015. 

For more information, please call +65 6732 1234 or email [email protected].