WGS FEATURE ACTIVITY(DINNER ONLY) & SPECIAL MENU(LUNCH ONLY)
Citibank Cardmembers receive 10% off with every WGS set menu

Exclusive Bistecca Menu – 16 to 26 April, 12.00pm to 2.00pm
From 16 to 26 April, Bistecca will be home to an elaborate showcase of the rich culinary heritage of Tuscany. Master Butcher Dario Cecchini and fellow Tuscan and Bistecca’s Executive Chef Francesco Mansani will prepare a special ‘Nose to Tail’ menu for the World Gourmet Summit 2013. Featuring a variety of more unconventional cuts of beef butchered by Dario and expertly prepared using traditional techniques by Chef Mansani, Bistecca’s ‘Nose to Tail’ menu will be available as an exclusive set lunch from 16 to 26 April at $58++ per person.

Rare Butchery and Dining Experience – 17 & 18 April, 7pm
The highlight of Bistecca’s World Gourmet Summit programme will be a showcase of the craftsmanship of traditional butchery on 17 April, by Dario Cecchini and fellow Tuscan Chef Francesco Mansani. For one night only, Dario will expertly butcher a whole leg of beef in just ten cuts. An intimate gathering of diners will be enthralled as the primal act of butchery is matched by Dario the master raconteur as he imparts his often-surprising knowledge, fascinating stories and a little Dante. The Butcher of Panzano and Chef Francesco Mansani will prepare a feast from carving knife to steak knife in front of their eyes. As each course is presented for diners to enjoy, Dario’s philosophy comes to light as they discover that every cut of beef is delicious in the hands of a true artisan.

Rare Butchery & Dining Experience with Dario Cecchini 
17 & 18 April


Sushi del Chianti
Beef tartare shredded by knife and seasoned with Tuscan extra virgin olive oil, sea salt and pepper

and

Tenerumi in insalata
Beef poached in beef stock in a salad of carrots, celery and fresh herbs.

Paired with Geografico Vernacca di San Gimignano 2010  (CT88)


Ramerino in culo
Ground Wagyu beef with onion and Tuscan herbs, flash pan-fried for a crispy outside but very rare centre.
The meatball is then skewered with a stalk of rosemary

and

Brasato alla Valdarnese
Beef shank braised on the bone. Served de-boned in stewed juices

Paired with Carpenito Chianti Classico Riserva 2007 (WS92)


Arrosto Fiorentino
Premium beef rump roast with Brunello sauce

Paired with Pieve Santa Restituta (Gaja) Brunello di Montalcino 2007 (RP94)


Bomboloni con mascarpone cappuccino
Homemade Italian donuts with mascarpone cappuccino

Tea and coffee

$248++

*Menu updated as of 15 Mar