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The Creative Issue – News for Creatives | February 19, 2020

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Vintaged Bar + Grill’s Meatatorium

Vintaged Bar + Grill’s Meatatorium

| On 16, Sep 2013

Want to spend an extravagant night celebrating the world of meat? Head to the Hilton on Friday.

Vintaged Bar + Grill is set to host the legendary “meat chef” Adrian Richardson of Melbourne’s La Luna Restaurant as he partners with executive chef, Jeremy Clark to present an evening of pure meat debauchery in the first ever Vintaged Butcher Block dinner event on Friday September 20.

Hilton Brisbane’s executive chef, Jeremy Clark said guests will be treated to a truly theatrical dining experience as they are guided through a progressive meal featuring primary and secondary cuts of meat derived from a full carcass accompanied by matching wines.

Left: Chefs Adrian Richardson and Jeremy Clark and butcher Anthony Puharich

Left: Chefs Adrian Richardson and Jeremy Clark Right: Butcher Anthony Puharich

“The Butcher Block concept came about from wanting to provide guests with a culinary experience with a difference as we are not only involving some amazing talent but also giving them the opportunity to learn meat preparation and cooking techniques throughout the dinner,” Clark said.

“I will be joined by my friend who just happens to be the well-known ‘meat chef’ Adrian Richardson (also of television Good Chef, Bad Chef) who, like me, is a man who is passionate about using only the freshest and best quality produce available.

“Adrian and I will be plating up a blind menu using primary and secondary cuts of the beef such as fillet, sirloin, rump, flat-iron, flank and rib-eye accompanied by matching Barossa wines from Pepperjack and Saltram Wines supplied by Treasury Wine Estate,” he said.

For Jeremy, meat is extremely versatile and is all about utilising the whole beast and says meat is definitely something worth celebrating.

“Working with meat you can always discover another dish by using varying cuts and various cooking techniques.

“Wherever it’s located in the animal can dictate the dish due to the varying flavours and consistency of the cut,” he said.

Butcher Anthony Puharich of Vic’s Premium Quality Meat and Victor Churchill, the “Bulgari of butcheries”, will be in attendance to inform guests about the technicalities of the butchering process with MC Peter Marchant.

Anthony said “I love sharing my passion for fine meat with Brisbane locals. I really enjoy sharing the secrets of great butchery techniques in conjunction with highly talented chefs like Adrian and Jeremy.

“Together we will turn great food preparation into a truly entertaining and delicious experience,” Puharich said.

Winemaker, Richard Mattner from Pepperjack and the 10th winemaker in the history of Saltram Wines, will also be on hand to guide guests through the accompanying wine list of flavoursome reds from his Barossa vineyards.

This even promises to be a theatrical experience with passionate chefs showing off their meat knowledge and creativity.

Go on and treat yourself to a night of pure primal debauchery.

The Details:

What: Vintaged Bar + Grill’s Meatatorium

When: Friday 20th September 7.00pm (for 7.30pm start)

Where: Hilton Brisbane, Level Six, 190 Elizabeth Street, Brisbane, QLD, 4000.

How Much: $115 per person inc. four course meal and matching wines. Or $185 for wine table tickets inc. four course meal and matching wines as well as, an hour of champagne and canapés and meat n’ mingle with Anthony, Adrian and Jeremy.

Purchase: To purchase tickets contact Hilton Events Office on (07) 3231 3231 or


Other: Please note tickets for the wine table are strictly limited