Penfolds 2018 collection launch

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Penfolds 2018 Collection Launch

For two weeks (19 - 31 Oct), Australia's most famous wine, Penfolds Grange, was pouring by the glass at Barangaroo House. To accompany this rare opportunity to sample the country's best red, head Chef Cory Campbell has created an outrageous steak sandwich that marries perfectly with the landmark wine.

Using Mayura Wagyu raised in Penfold’s neighbourhood, this isn't wasn’t your (average) grandfather's steak sanga. Served on freshly baked ciabatta, with house-made preserved tomato sauce and pickled, roasted and reduced onions, and a sweetbread emulsion on the side, this ultra-umami dish has been made specifically to match the 2014 Penfolds Grange. It’s a classic combination – a beautiful piece of Mayura Station Wagyu beef, sourced from Millicent in South Australia, paired with a delicious, bold Shiraz.

"It's just one of those things where you have that smoothness, the richness, the whole story behind the label. You're drinking an Australian icon," says Campbell. "I think it's one of those ones where a lot of people buy one for their birthday and open it up several years later. All those elements come into play and make it seem such a beautiful moment."

Guest’s stoped by and try a single glass of the 2014 Grange (75mL glass) at Smoke for $90 or with the steak sandwich for $120 at Smoke only for the two week period.

Bea also give diners exclusive wine flights drawn from the Penfolds 2018 Collection. For $25 Bea Restaurant poured two 75mL glasses of 2017 Bin 311 Chardonnay and the 2016 Bin 389 Cabernet Shiraz, and for $85 there's a 50mL flight of the chardonnay, the cabernet shiraz and the Grange. At Smoke, there was 2018 Bin 51 Eden Valley Riesling available for $15, and you could also enjoy for $90 a single glass of the 2014 Grange (75mL glass).

Watch this space to see when this dynamic duo might return!

Please note Smoke is closed on Monday 29 October and Tuesday 30 October.