Who is Conrad Gallagher?

Conrad Gallagher was born in Letterkenny, County Donegal, Ireland. He is a Michelin Star chef and author who owns Off The Menu Food Emporium and Bistro Vin De Boeuf in St Francis Bay. Conrad won his Michelin Star when only 24 years old. He currently shares his time between Abu Dhabi, Qatar, and South Africa.

He is a wealth of knowledge about cooking and cuts of meat. Many of us don’t know the basics, so we chatted to Conrad about his restaurants and the various cuts and dishes he has on offer.

Jersey, Angus and Wagyu are 3 distinctly different breeds of cattle. They, therefore, have numerous differences primarily due to where they originate and what they are bred for. Jersey beef originates in the British isles and is bred primarily for milk production. Its meat is, therefore, less common than other varieties. However, it is darker in colouration, has larger amounts of fat and marbling and has a higher nutritional value due to its grass-fed diet.

Angus Beef is originally from Scotland but gaining popularity in the states. Its meat is lighter in colour with excellent marbling, making the meat tender and juicy.

However, Wagyu is in a class entirely of its own. Wagyu refers to all Japanese cattle of which Kobe beef is the most famous, having set the standard across the globe for taste profile and tenderness. In addition, wagyu beef has a natural propensity for excellent marbling due to its slower growth rate. This marbling gives Wagyu beef its excellent taste profile and tenderness.

We host private dining experiences where guests have an exciting front-row seat to a unique culinary journey with our Chef. We are dedicated to serving the finest, aged Angus, 100% Grass-fed and Wagyu beef, cooked over wood-burning chargrills.

Nestled Above Off The Menu Food Emporium | The Village Shopping centre, St. Francis Bay Nestled Above Off The Menu Food Emporium | The Village Shopping centre, St. Francis Bay Now Accepting Reservations Now Accepting Reservations

This is mainly due to supply and demand and the time it takes to raise the animal to maturity. Being the least readily available across the globe, Wagyu is obviously the most expensive.

Our Wagyu bone-in Sirloin is extremely popular.

Everyone can appreciate a delicious cut of Wagyu Beef. There isn’t much that can beat the succulence and tenderness of this cut.

It is one of our speciality accompaniments.

Our Beef Marrow Truffle Sauce is most appreciated when served with a delicious prime cut, a side of buttered mash paired with a beautiful merlot.

A good wine pairing brings the whole dish together. It allows the diner to fully experience the blend of flavours.

We did have a ‘what’s your vegan special?’ It is a strange question in what is most definitely a meat restaurant.

My favourite is a chilled seafood platter for two. Still, I also particularly enjoy our bone-in sirloin cooked medium-rare.

I think it’s the opportunity to showcase a beautiful concept that we are very proud of. Also, we can provide the opportunity to taste dishes and wines that you will not necessarily get elsewhere else.

We really enjoy supporting the local community and experiencing other restaurants cuisine. I can’t say I have a favourite place to eat at. If I feel like delicious Italian, I will make it to Mauros. If I feel like some tasty Greek cuisine, Big Time Taverna is obviously the place. Clive’s Chokka Block, of course, is the king of seafood. St.