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Angus Porterhouse Steak with celeriac purée, wilted greens, local mushrooms, hollandaise butter, polenta chips, and red wine jus on a plate.

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Angus Porterhouse Steak with celeriac purée, wilted greens, local mushrooms, hollandaise butter, polenta chips, and red wine jus. Perfectly matched to the Take it to the Grave Shiraz

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