Emerge was established in February of 2019. This restaurant focuses on steak and features wagyu, full blood wagyu, 100% grass fed as well as in house dry aged steaks. Emerge can feature up to 10 steaks of various cuts at anyone time. Although a steakhouse Emerge doesn’t leave anyone behind and really does have something for everyone. Using mainly proteins, vegetables, and local artisan suppliers the simplicity of the menu naturally is driven towards being gluten free. For this reason, Emerge is a popular location for coeliacs to safely dine. Although we refer to Emerge as using simple ingredients flavour is not lacking!
Emerge is a sister venue to the café Afterthought as well as the up-and-coming restaurant Conclude.
Emerge is not fine dining but something special. The atmosphere is warm and friendly yet moody and intimate. Open lunch & dinner 7 days, book on in and enjoy!
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.