Jasmine Tea cold smoked and Grilled rib eye, Asian chimichurri and roasted garlic.


  • Rib Eye

Asian chimichurri

  • 30ml yuzu juice
  • 50g roasted garlic cloves
  • 20g ginger
  • 3 tb fresh coriander
  • 2 tb fresh mint
  • 3 tb fresh Thai basil
  • 3 tb mirin
  • 2 tb light soy sauce
  • 1 tb sesame oil
  • 50ml vegetable oil
  • Salt, pepper to taste

For serving garnish

  • Grilled asparagus
  • Roasted peppered garlic
  • Grilled mushroom
  • Oven roasted baby red onion
  • Cherry tomato and roasted potato.
  • Red wine sauce


Jasmine Tea cold smoked and Grilled rib eye


Add some soaked jasmine tea leaves to the wood chips and cold smoke at 30c for 4 hours.


Season the rib eye with salt and pepper and grill to medium

Asian chimichurri

Blend all ingredients together for 3 minutes, add seasoning to taste.