Caffe Fernet

With equal emphasis on both the dining and drinking experience, Caffe Fernet offers a fresh spin on Italian cuisine and cocktails. The menu showcases cosmopolitan Italian fare with a twist by taking notes of traditional Italian cooking but focusing on flavours that lean towards lighter and brighter profiles to highlight seasonality and freshness.

Executive Chef David Tang, formerly from Wolfgang Puck, believes food is the window into culture and identity, so it is important to understand the original before creating.

Executive Chef David Tang, formerly from Wolfgang Puck, believes food is the window into culture and identity, so it is important to understand the original before creating.

Thus, he complements traditional Italian fare with a cosmopolitan touch to produce a vibrant experience at Caffe Fernet.

Australian Steak Tartare with artichoke fritti, capers and brown anchovy aioli

Australian Steak Tartare with artichoke fritti, capers and brown anchovy aioli

From 1 to 30 November, Caffe Fernet presents signatures such as the Australian Steak Tartare with artichoke fritti, capers and brown anchovy aioli. View the full menu and place your reservations at Chope.

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Chef David demonstrates how you can recreate your own TABLExperience at home in this simple recipe video.

   

Australian Steak Tartare Artichoke Fritti with Capers and Brown Anchovy Aioli 

Serves 1 to 2

Ingredients 

3 pieces  Artichoke
½  Lemon
300ml  Canola oil for frying
10g  Salted anchovies, soaked in milk for 30 minutes and drained
30g  Mayonnaise
150g  Australian striploin or any other prime cuts like tenderloin
1 pinch Salt
1 pinch  Black pepper, grounded
20g  Fennel bulb with outer layers removed, diced
10g  Red onion, thinly sliced and shocked in ice water
3g  Italian parsley, chopped
10g  Capers in brine, roughly chopped
5ml  Extra virgin olive oil
10g Parmesan cheese, finely grated

Recipe Steps

  1. Cut off about an inch of the top and an inch off the fibrous stem of the artichoke, slice in half lengthwise and thinly slice with a mandolin. Submerge the sliced artichoke in the cold lemon water.
  2. Gently drop the artichokes into heated canola oil (about 160°C) and fry until golden brown before removing and sprinkling with salt.
  3. Grind salted anchovies till fine and add the mayonnaise. Continue grinding till the mixture is smooth.
  4. Remove excess fat and any tough fibrous tissue from the beef loin and dice it.
  5. Season the diced beef with salt and pepper. Add the diced fennel, shaved onion, chopped parsley, chopped capers, olive oil and anchovy aioli. Mix well and taste. Adjust seasoning according to personal liking.
  6. Serve on plate with fried artichokes on the steak tartare, followed by grated Parmesan to finish.

Recipe Tip

  • After dicing, place the beef into a bowl set over a larger bowl with crushed ice. It is important to keep the beef chilled at all times.

   

   

Enjoy the best of Australian beef and lamb at these TABLExperience participating restaurants.

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