Cau on Castle Street was the venue for an evening of gastronomic delights and wine to match.

We were met by Leigh who is the general manager in the Edinburgh restaurant.

03_sundayroast_01_2016We were then given a talk by Chef Dom Ashworth on the different cuts of meet, and the beef cattle it comes from, I certainly learned a thing or two, for example did you know rump steak comes from the beef cattle equivalent of our ‘love handles’!, we then learned the difference between grain fed and grass fed meets - basically the weight and the quality of the meet, grass fed cattle put on less weight before slaughter than grain fed cattle but the meat is of a better quality, and as we sampled three different cuts of steak, I can certainly agree with that.

The rib eye cut was definitely my favourite, succulent and full of flavour, mmm!
Our taster meat was accompanied with three different Malbec wines, which were again explained to us by Alex, and we had a guided tour of South America via the vineyards. I would highly recommend the ‘Wow’ Malbec 2014, it was divine, luscious and full of flavour and accompanied the rib eye perfectly.

In there own words

“Our menu embraces Buenos Aires cuisine, a melting pot of comfort food inspired by Italy and Spain alongside the jewel in Argentina’s crown, its beef. Mouthwatering steaks, burgers and steak sandwiches are joined by a tempting selection of more-ish favourites, each with a distinctive Buenos Aires twist.”
“THERE’S BEEF AND THEN THERE’S OUR BEEF… ABERDEEN ANGUS CATTLE, FREE RANGE, GRASS FED STRAIGHT FROM THE PAMPAS PLAINS, BRED WITH THE HIGHEST WELFARE STANDARDS, AGED FOR A MINIMUM OF 30 DAYS AND CUT TO ORDER, PRODUCING RICHLY FLAVOURED & TENDER STEAKS.”

In conclusion a fascinating gastronomic tour of Argentina and its wonderful Aberdeen Angus beef and Malbec wines, I will certainly be back.

 

21 restaurants in U.K. - Scotland has Glasgow and Edinburgh

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