Icebergs’ steak tartare — do you dare to DIY?
Icebergs Dining Room & Bar’s head chef reveals the secret to this rich but simple restaurant classic.
Beef tartare is a rich but simple dish that countless restaurants around the world do, but we make it uniquely ours by using incredible produce and enabling people to customise their own tartare by picking the ingredients to finish off the dish tableside.
–
Steak tartare
Rye cracker
To make the rye cracker, blend the soaked rye bread in a high-speed blender with enough water to just get it moving. Add the xantham gum and blend until smooth. Spread into 3mm thick sheets on baking paper and dry until it comes away from the paper (it will take about 36 hours in a warm dry place such as above a stove).
Heat about 10cm vegetable oil in a saucepan until it reaches 180C on a kitchen thermometer. Add rye, in batches, and fry until crisp. Set aside on baking paper to dry until ready to serve. Break into crackers.
To create an experience for your guests similar to the one they would receive at Icebergs, arrange the beef in individual bowls with the cornichon, capers, eschalot and parsley, then serve the rest of the ingredients in ramekins on the side. Allow people to choose what they like and mix their own bowls.
Serves 4-6
–
Aperitif No. 8
Chef Karen Martini was drinking a Campari grapefruit at the Melbourne Wine Room some time in 1996 and wanted an extra kick. Vodka was added and the No. 8 is now a signature drink at Icebergs.
