At the heart of this menu is our grass-fed O'Connor Beef Rump Cap, slow-cooked over the Hibachi grill for a deep, wood-kissed smokiness that you simply can't replicate at home.

It's served alongside two of Andrew's hand-crafted condiments: his signature Truffled Mustard and the Black Label BBQ Sauce – both made in small batches, both worth the hype.

The sides are anything but an afterthought. A creamy Classic Cauliflower Cheese Gratin, golden Duck Fat Potatoes with rosemary and garlic, and a bright Garden Salad of soft herbs, radish and pickled shallots in a sharp vinaigrette – just enough acidity to cut through the richness and keep every bite feeling fresh.

Restaurant quality. Zero effort on your end. Delivered fresh and ready to serve. Included: • Grass-fed Beef Rump Cap, cooked over the Hibachi Grill (1.8-2kg) • Classic Cauliflower Cheese (1kg) • Duck Fat Potatoes, Rosemary, Garlic (900g) • Garden Leaves, Soft Herbs, Radish, Pickled Shallots, Vinaigrette (400g) • AB's Truffled Mustard (260g) • AB's Black Label BBQ Sauce (240ml)