The St. Regis Bangkok together with Australian Wagyu owners Nick & Vicki Sher will be presenting a Sher Degustation menu at VIU on 23rd and 24th October, 2015. An a la carte menu will also be available from 25th to 31st October, 2015.
“Sher Wagyu features on our menu at VIU,” according to Chef Matthew Woolford, the Director of Culinary of The St. Regis Bangkok, “The Wagyu beef produced by the Sher family is an extraordinary eating experience and it would be a privilege to have Nick & Vicki with us at VIU to introduce their “conception to consumer” beef operation for the finest Wagyu”.
Sher Wagyu is exported to over 15 countries including Japan, USA, Singapore, Malaysia, China, Hong Kong, Indonesia, Taiwan & Thailand.
According to Nick Sher, the owner of Sher Wagyu Beef, their cattle are raised under the highest standards of animal husbandry as “healthy happy cows produce the finest beef.”
Our cattle are grazed on clean, green pastures on our Victorian farms (in Australia) up to 20 mths of age, then finished for 400+ days (Fullbloods for 500+ days) on our specially formulated Japanese style barley-based ration, ensuring the most consistent quality and delicious flavor”.
Nick & Vicki
He further explained that the cattle are fed on a gentle slow growth ration to ensure optimum health of the cattle. “The feedyard provides ultimate care for the cattle, with access to shade, food and water at all times and with plenty of room for each animal. All cattle are fed on natural ingredients so they are free from antibiotics and growth hormones”.
Established in 1991, Sher Wagyu has been recognised by Australia’s leading chefs by being awarded Gold Medals in the Australian Produce awards in 2009, 2010, 2011 & 2015 and finalist in 2012, 2013 & 2014. The Sher Wagyu farms are run under sustainable systems with wise water usage, maintenance of organic matter and perennial pastures. An ongoing tree planting program resulted in over 8,500 trees planted on their property from 2009 to 2015. Manure from the feedyard is collected and composted for 12months for reuse as organic fertilizer. The office and farm are mainly powered by solar panels.
Sher Degustation Menu,
Priced at THB1,800++ per person and THB2,500++ per person with wine pairing
23rd and 24th of October
Cured Pastrami Shavings
Shredded Corned Beef in the “Style of Rillettes”
Cube-cut Beef Tartar, Pickled Beetroot, Capers and Goat’s Curd
Grilled Skirt Steak, Warm Root Vegetables Salad, Truffle
Braised Oxtail, Harissa and Liquorice Broth, Dumplings
Sorbet – Apple Bourbon
Slow Roasted 9+ Striploin, Parsnip
Pot Braised Beef Cheek, Marrow and Herb Crumbs