After a highly successful debut last year (really, you can’t go wrong with a combination of the words “meat” and “buffet”), Park Hotel Alexandra’s restaurant The Carvery is bringing back The Great Meat Feast this month.
Yezzir, folks with carnivorous inclinations are once again invited to partake in all things meaty in an all-you-can-eat setting from Sep 27 to Oct 22. In addition to the usual medley of premium beef offerings, the name of the game this year is good ol’ pork, with two choice cuts from Britain and Australia.
First up is the salt-baked pork collar from UK’s Dingley Bell Farms — a succulent and tender cut produced by the crossing of unique breeds. Meanwhile, there’ll also be crisp Bangalow sweet pork belly from Down Under that’s famed for its 60 percent unsaturated fat profile, resulting in a distinctly rich flavor.
“Pork is very often underrated so with these two meats as part of this year’s line-up, The Great Meat Feast will once again have a stellar offering on the carving board for the meat lover,” enthused The Carvery’s new executive chef Ian Hioe.
Those who want their beefy fix can still get their plates filled up with the likes of 28 days dry-aged Aberdeen angus (weekends only!), Mayura full-blood wagyu, black angus and John Dee beef — all of which will be slow roasted to perfection with a touch of salt and pepper. Of course, all that meaty goodness is available alongside The Carvery’s gourmet options, which include seafood, poultry, pastas, rice, as well as the trademark range of house-made flavored butters, specialty salts and sauces.
The epicurean party kicks off from Sep 27 onwards at $78 per head on Mondays to Thursdays; $88 on Fridays to Sundays. More details on The Great Meat Feast on Park Hotel’s website and Facebook page.
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