THAT’S A WRAP!

Over 6 weeks in June and July, we served up a culinary masterpiece in ClubsNSW Perfect Plate competition. After taking out the top prize in 2021, Statewide Winner – Large Club, we were excited to do it all again! It was a mammoth team effort to serve our taste sensation up to members and guests alike. From the staff serving, to the chefs cooking, each staff member embraced the competition and got behind Sous Chef, Ferdinand De Leon’s mouth-watering dish - a 12-hour Slow-Cooked Smoked Beef Cheek, accompanied with potato gratin, truffled wild mushrooms, cavolo nero, dutch carrots, with a bush tomato relish and red wine jus.

Thank you to everyone who has come in to try the dish and placed a vote, we were blown away by the support of our wonderful Wenty community!

DID YOU KNOW ?

SOME FUN FACTS...

The competition ran from May 30th – July 9th

30 Chefs prepared the dish

24,516 hours of slow cooking

350kg Potatoes were used in the Potato Gratin

Our goal was to sell 1100 dishes but thanks to you we smashed that. 1100

6,129 Dutch Carrots

Our Goal

2043 Total dishes sold

81.72 Litres of Jus

1193 votes placed