Who We Are
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Emerge was established in February of 2019 by a local husband & wife hospitality duo.
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This restaurant focuses on steak, featuring wagyu cross, full blood wagyu, 100% grass fed & grass fed to grain finished beef. The menu can feature a dozen steaks at any one time.
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Emerge also dry ages some of these cuts in house for a minimum of 30 days.
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Although a renowned Steakhouse, Emerge doesn’t leave anyone behind. The menu also features seafood amongst other proteins & vegetarian items.
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Using mainly proteins & vegetables, the simplicity of the menu is naturally led towards being gluten free. For this reason, Emerge is a popular location for coeliacs to safely dine.
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Although we refer to Emerge as using simple ingredients, flavour is not lacking! Our love of using local artisan producers also contributes nicely to the menu.
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Emerge is not fine dining but is something special. The atmosphere is warm and friendly yet moody and intimate.
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Open lunch & dinner 7 days, book on in and enjoy!
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.