Westholme brings the world’s best Wagyu to top kitchens this month with an exclusive dinner over two nights at Culina Bistro at COMO Dempsey.

Respected globally as a leader in the Australian Wagyu market, Westholme has taken a venerable category and evolved it into wagyu of sublime quality and consistency, in professional kitchens around the world.

Wagyu is renowned for its intramuscular fat and juicy tenderness. Westholme Wagyu is founded on careful breeding, commitment to animal welfare, the pristine Australian environment and an unending striving for excellence. Westholme operates the biggest Wagyu herd in Australia on vast, natural rangelands in Northern Queensland.

Born wild on vast rangelands, Westholme cattle remain with their mothers until they are ready to wean. The cattle then graze freely for two years, until they are moved to spacious feedlots where they are fed for at least 330 days on a proprietary grain mix, much of which is grown directly on the Westholme estate.

The Westholme herd is derived from the finest Japanese Wagyu in the world and originates from three founding patriarch bulls – Hirashige-Tayasu (from the Kedaka line); Itomoritaka (from the Fujioshi line) and Kitateruyasu-doi (from the Tajiri/Tajima line).

Westholme cattlemen and women work tirelessly to unlock the genetic potential of the world’s finest Wagyu cattle. They do this through superior animal care and a deep understanding of the qualities that chefs require to deliver pinnacle dining experiences.

The result is a unique expression of Australian Wagyu that chefs love for its consistency, signature marbling, tenderness and deep, complex flavour.

Chef Timothy de Souza

Bringing the rich flavour of Westholme Wagyu to the fore at an exclusive two-night only dinner is Executive Chef Timothy de Souza of Culina Bistro. Scheduled over two Saturdays, August 27 and September 3, The Westholme Wagyu Experience is priced at S$150+ per person for a minimum reservation of two guests. The menu will showcase the quality and versatility of Westholme Wagyu with Raw, Fried, Grilled and Roasted dishes of different cuts, together with a range of recommended wines available by bottle.

Dinner starts from 6pm until closing and opens with Raw options of Karubi Plate Carpet Bag Steak featuring poached oyster and pine nut cream, and a Tri Tip Tartare with shaved truffles and potato galette.

The Fried offering features Sirloin as a sandwich, crumbed schnitzel, cabbage and BBQ sauce.

Grilled Short Rib Salad follows with textures of endive and orange dressing to lead into Roasted Tenderloin Wellington with truffle potato puree and buttered carrots.

Dessert is a Chocolate Marquise with smoked cherries and double cream.

Recommended wines by bottle include a 2019 Louis Jadot Nuits Sant Georges, David Franz Nicole Sparkling NV (2021 Disgorge), Ministry of Clouds Mclaren Vale Mencia 2021, Domaine Paul Blanck Pinot Noir Alsace 2018 and a 2019 Torbreck The Struie Shiraz.

Westholme Striploin

Said Culina Bistro’s Executive Chef Timothy de Souza: “It’s a great privilege for us all here at Culina to be able to serve Westholme Wagyu and offer discerning diners the chance to experience the very best cuts over a diverse menu.”

As part of the campaign, Chef Tim will be hosting a two-hour cooking demonstration on August 26 (3-5pm) called Culina Series: Wonders of Wagyu. He will be showcasing three recipes, including Beef Wellington, a buttery-soft tenderloin wrapped in layers of savoury mushroom duxelles and Parma ham, encased in a crisp, golden crust; Beef Tartare, a quintessential French dish that celebrates the freshness of beef; and Beef Cotoletta, a wonderfully crisp, succulent and tender Milanese-style fried veal dish.

Attendees will take home a complimentary Beef Wellington and a recipe booklet from the class. The cooking demonstration is priced at S$120 nett per person.

In addition, Culina and Westholme are offering a Gift with Purchase Promotion from August 18 to 31: purchase S$150 worth of Westholme tenderloin and striploin products, and receive a complimentary Westholme Steak knife worth S$70.

For reservations, please head to https://www.comodempsey.sg/restaurant/culina-bistro-2 and indicate “Westholme menu” in the special remarks of your booking.

Culina Bistro at COMO
15 Dempsey Road
Singapore 249675

Tel: +65 6474 7338

Images: Westholme

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