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First We Feast
Applejack Hospitality & Westholme Wagyu: First We Feast
At our 3 venues in Sydney Olympic Park, Wynyard and Potts Point, good times and great Australian Wagyu are guaranteed this summer.
Summer is a time for celebrations, cocktails and sharing wonderful meals with your friends and loved ones. Whether you’re planning a team lunch, a new year get-together with friends or a summer catch-up with family, make your way to our venues RAFI URBNSURF, Bopp & Tone Wynyard and The Butler Potts Point, for incredible food and memorable moments.
Explore our venues below and learn how our Head Chefs prepare their favorite Westholme Wagyu cuts.
RAFI URBNSURF
Executive Chef Matias Cillóniz brings his Peruvian heritage and love for sustainably sourced seafood to RAFI’s coastal inspired menu. The dishes change seasonally and summer is all about fresh ingredients treated simply to let their natural flavours shine.
“We’re featuring a beautifully charred Westholme rump cap, served medium-rare for a melt-in-your-mouth experience. Its rich, juicy profile pairs perfectly with our poached asparagus with tarragon salsa, alongside a roasted pepper, tomato, anchovy, and pickled celery salad—a true taste of the season”.
The Butler Potts Point
After eight years leading The Butler’s kitchen, Chef Amber Doig channels her travel-inspired expertise into a premium Mexican menu, showcasing highlights like tuna tartare, scallop ceviche, barramundi tacos and Westholme Wagyu.
“Westholme’s ethos, its meticulous focus on country, community and their passionate team that bring it all together constantly inspires me. Rump cap or picanha has always been a staple on our menu. For our current version, we brush it with a marinade of smoked chillies, roast garlic, vinegar, spices and koji for flavour and perfect caramelisation”.
Bopp & Tone
Head Chef Jordan Wijeadasa’s culinary journey began when he was just 16 years old. He lived in Scotland until 2013, when he moved to Australia and honed his skills, focusing particularly on nose-to-tail cooking methods.
“At Bopp & Tone, we cook our Westholme Wagyu over wood-fired grills, creating that perfect smoky crust. I love pairing it with our cracked roasted potatoes in herb butter, fire roasted peppers & tonnato, plus house-made chimichurri on the side”.
