To say that I’m mad for Melbourne Prime would be a gross understatement.
I can’t begin to count how many times I’ve bought meat from Melbourne Prime since I featured them on DCF last year. Rhett and Carlo Urrutia are the purveyors of specialty high-grade beef from Australia and their products have taken center stage on many of my important days since then. Their steaks graced my Christmas dinner table, I cooked their prime rib roasts for my Bin’s birthday, and in between and just because, I would hie off to their store and pick up a steak or four. Even if you’re just an occasional reader of this blog, you know about my torrid love affair with meat — steak, ‘specially. So it was imperative that Melbourne Prime be a part of my Dessert Comes First Christmas Gift List.
At the event, Melbourne Prime’s Executive Chef Chris Bautista will be serving a duo of imaginative starters that will melt the heart of any meat lover.
Elements of a burger that elicit ecstasy (l-r): rocket, Cambozola, caramelized onions. Moans of satisfaction optional.
First, the Wagyu Burgers. Doesn’t the name alone just stop you cold? These aren’t just any burgers – a whole patty is almost 4 inches in diameter and an inch thick. (In the interest of decency and stomach space, every guest at the event will be allotted a more modest portion similar to the quartered burgers above). It displays attractive crisscross marks from the kiss of the grill. Hot and hearty, its smell seduces and sends my mouth watering. The bun on which the patty will lay on is warm from the grill, its telltale marks mimic the patty’s own. Lightly brushed with olive oil, the patty sits and is then draped with slices of Cambozola. Possessing a bloomy white rind, this is a very mild and aromatic blue cheese that flirts and doesn’t fight with the beef; it gives in to the patty’s heat and limps in surrender. A garnish of rocket (aka arugula) for a bit of bitter bang, and then tufts of caramelized onions, sweet and golden.
But wait. Melbourne Prime isn’t done with you yet. How about some Roast Beef Bruschetti? Chef Chris takes a thick baguette sliced on the diagonal. Grilled, it’s got that rustic flavor and chew, the perfect canvas for what results in an edible portrait. A daub of sweet German mustard, gritty, not fine; thin sheets of roast beef roasted to medium-rare; atop that, a dollop of horseradish; and a jewel that is a cherry tomato, roasted and with its green crown still on, reigns over all. It pops in the mouth on first bite followed by a slip of meat, the slicing acidity and sweetness of mustard, the pleasurable hurt of horseradish.
Hey fellow meat lover, race me to the Melbourne Prime table?
4362 Valdez Street corner Makati Ave (behind Barrio Fiesta)
(02) 403.4273 / (02) 899.3344
firstname.lastname@example.org / email@example.com