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At Antipodea, we pride ourselves in sourcing the best cuts of meat from our suppliers before placing them into the extremely capable hands of our in-house butcher, Salvatore, who prepares every cut before it goes into the restaurant. Each cut of meat is dry-aged in-house for a minimum of 21 days before it reaches the plate.
Salvatore will be hosting dinners and talking to guests about what they are eating, as well as how best to enjoy it with accompanying wines and side dishes.
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