Find out what makes grass-fed Wagyu the premium beef breed at this five-course degustation dinner that celebrates this sweet, nutty and tender protein. Each course will explore the many different cuts of Wagyu and cooking techniques, matched with Palliser Estate wines.

This is a collaboration between award winning Union Square Bistro at the historic Martinborough Hotel, and the Didsbury Family who farm Wagyu in the Wairarapa. Hear from 5th generation Wairarapa farmer Duncan Didsbury about the process of feeding and looking after the animals, and what makes this breed of beef so challenging to grow, and from Union Square Chef and Owner Adam Newell about why this breed is so sought after by chefs and foodies across the globe.

Ticket includes: Five-course dinner matched with wines.
Please note that seating for this event will be at shared tables, this means you may be seated with other people as well as the group you have booked with.

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