Experience the unique pleasure of dining on a 21-day, dry-aged, grass-fed Tasmanian beef at Grill 79 in August. Chef de Cuisine Ryan Dadufalza sources from the world's most renowned prime grass-fed beef producers in Cape Grim, Australia, to create the finest steaks cooked to perfection. Offering a choice of your desired cuts - from 220 to 340 grams of strip loin to rib-eye, or, if you are willing to share, the 1,000-gram T-bone or the 1,200-gram Cowboy from the sharing menu.

010-8571-6459.