Prime Beef Cuts

Prime beef, aged under our roof

At Gooseberry, our prime beef is dry-aged in a dedicated chamber inside the restaurant, for fourteen days and more. Aging concentrates the flavour of the meat, adds deep, nutty and savoury notes, and makes it more tender. You are welcome to see the chamber during your visit: simply ask our team.

Our Viandes Maturées include a ribeye selected by the Chef, an Indonesian Tokusen Wagyu bone-in striploin, a Wagyu tomahawk ribeye from AACo Darling Downs to share, and a Black Angus T-bone. For a more delicate flavour, our Viandes Fraîches are fresh Wagyu striploin and ribeye, and the Chef’s Butcher Cuts bring two classic French cuts in Australian Wagyu: the Onglet, a hanger steak, and the Macreuse, from the shoulder.

Every cut is priced by weight, rested and sliced before it reaches your table, and served with one garnish and one sauce of your choice: peppercorn, mushroom, red wine jus or mustard. Pan-seared foie gras can be added to any prime cut.

We recommend medium rare, which keeps aged beef tender and lets its flavour come through. Our beef is served at lunch and dinner, on the garden terrace beside the pool or in the air-conditioned dining room, in Bingin, Uluwatu.