EQ x Meat & Livestock Australia returns with a renewed focus on fire-led cooking at Étoile. The collaboration introduces a refined dining experience shaped by precision, produce, and controlled heat.
Now in its third year, EQ xMeat & Livestock Australia continues its exploration of premium Australian beef and lamb. This edition shifts toward a more interactive format that places the guest at the centre. The experience balances a curated journey with a flexible à la carte approach.
A Chef-Led Approach To Fire And Precision
Chef Eric Siew, co-founder and executive chef of ABANICO, leads the collaboration with a clear point of view. He brings over two decades of experience shaped by European training and regional influence. His cooking reflects discipline, instinct, and a strong understanding of meat.
He uses fire with purpose, not excess. Each technique supports texture, depth, and timing without overwhelming the ingredient. His background across Switzerland, Kuala Lumpur, and Macau informs a style that feels both structured and intuitive.
Built Around Premium Cuts
The experience centres on a selection of premium cuts, including tomahawk, rib eye, and sirloin. Lamb options include rump, ribs, and rack, each prepared to order with careful attention to doneness.
The curated journey begins with appetisers, soups, and composed sides. Dishes such as steak and blue cheese salad and shredded lamb with sun-dried tomatoes set the tone. Each element supports the main courses while maintaining balance across the menu.
Chefs grill each cut with controlled heat and precise timing. This approach keeps the focus on flavour and texture rather than presentation alone. The result feels intentional, with every component contributing to a cohesive progression.
A More Personal Way To Dine
The à la carte menu and Butcher’s Takeaway offer a more flexible experience. Guests select their preferred cuts directly from the display chiller before cooking begins. The kitchen prepares each selection to match individual preference.
This format creates a more personal rhythm throughout the meal. Live grilling adds a subtle sense of interaction without disrupting the flow. The experience remains calm, measured, and grounded in quality.
Running from 30 April to 6 May 2026, EQ x Meat & Livestock Australia reflects the luxury hotel’s continued focus on thoughtful dining and experiences. It brings together strong technique, premium produce, and a clear sense of direction. The result is a fire-led experience defined by clarity, restraint, and precision.
