Event Recap

A Night of Rare Cuts & Rich Conversation at Aera

On March 31, an unforgettable evening unfolded inside Amelia, our private dining room on the 38th floor, where a select group of beef and steak aficionados gathered for a four-course celebration of the finest cuts. Led by acclaimed author Mark Schatzker (Steak: One Man’s Search for the World’s Tastiest Piece of Beef) and Chef Anthony Walsh, the Prime Cuts dinner offered an immersive experience filled with rich flavours, captivating stories, and panoramic views of the city.

The evening began with Tamarack Grass Angus Yukhoe, featuring iced chilli crisp, apple, and maple walnuts, accompanied by a welcome cocktail made with Dillon’s Local Spirit Whisky 3. Guests then enjoyed the comforting taste of Cornbread & Molasses before moving on to the Slow Cooked Zabuton Rib Flat Steak, paired with chimichurri, endive, and turnip.

The highlight of the evening was the Degustation of Wagyu, showcasing both First Light Grass-Fed Wagyu from New Zealand and Oita Prefecture A5 Wagyu from Japan. For dessert, Marrow Mousse with dark chocolate and salted bone marrow rounded out the experience, perfectly complemented by a neat pour of Dillon’s Local Spirit Whisky 3.

With a communal table, expertly paired wines, and fascinating conversation, Prime Cuts was not just a meal—it was a masterclass in beef and steak.

Thanks to all who joined us for this exceptional sold-out event. Swipe through the gallery below to relive the experience.