Who We Are
Emerge is a contemporary restaurant featuring modern Australian cuisine in Geelong. This Geelong Restaurant is run by owner/operators, a chef & front of house duo Leah & Leigh Gill. Leah & Leigh have extensive experience both as owners & operators in the hotel industry but are new to the restaurant seen. The restaurant focuses on simple ingredients of quality, flavour & locality where possible. Where Geelong & the surrounds produce is not possible local suppliers are still employed. We like to support Geelong, just as it supports us.
Emerge is a warm, friendly yet intimate and personal setting. It is by no means fine dining which reflects in our prices but definitely something a little more than just an average meal. Our service is excellent and the perfect balance of attentiveness without being overly invasive. We believe Emerge is one of the best restaurants Geelong has to offer! At Emerge anyone and everyone is welcome and we'd certainly love to see you there!
What We Do
Emerge specialises in steaks. Although we do refer to ourselves as a steak house as we have much more on offer than just steak.
Our menu is designed that you choose a main, then add sides to share & enjoy. We like to create a vibe of sharing & enjoying each others company whether you be a party of 2 or a large group.
When it comes to steak the menu is forever changing but we make sure that we sure we always have a variety of cuts, dry aged, wet aged & differing price points on offer. We use a variety of local as well as Tasmania breeders, to see our favourites to check out our gallery.
A Quick Introduction to Steak
Grass Fed Versus Grain Fed
Grass fed beef has a lower fat content & a clean, mild flavour. Grass fed meat is also more environmentally sound.
Grain fed beef has a consistent strong, rich, buttery flavour. It has a high marbling content making the cut more tender & soft in texture.
Wet Aged Versus Dry Aged
Beef is normally wet aged which improves tenderness but does rob the beef of some flavour.
For dry aging, beef is hung in a controlled environment; a specialised dry ageing cabinet that maintains temperature & humidity for anywhere between 4 weeks & 12 months. A protective layer forms around the cut allowing the juices & liquids to reabsorb into the muscle. This intensifies the flavour & allows the beef to become more relaxed & tender. The result is a truly unique eating experience.
What is Marbling
The intramuscular fat running through the inside of the muscle is known as marbling. The amount of marbling is influenced by the breed, feed & age of the animal. Basically marbling is fat & fat equals flavour & tenderness. Marbling is assed & scored in Australia on a scale of 0-9. The higher the number the better!
Wagyu is a Japanese breed of cattle with a genetic potential for producing beef with a high marbling content & a fine texture. Wagyu breeds are finished on grain to help develop the marbling content.