Welcome winter with wagyu at Kennigo Social House | The Gourmand & Gourmet

Welcome winter with wagyu at Kennigo Social House

Winter is coming to Kennigo… and bringing an exclusive cut of premium wagyu beef with it!

It’s official; there’s no season with a more satisfying repertoire of foods than winter. Think soups with crusty bread, juicy slow-roasts with creamy mash, and rich puddings *wipes drool*.

The award-winning Kennigo Social House’s head chef, Anthony Charman, has created a unique winter menu that puts colour, flavour, and local produce at the forefront of the dining experience (no dull dinners here!), providing a memorable and sociable experience in the dining room of the 130-year-old Spring Hill landmark.

The pinnacle of this culinary commitment comes with a seasonal special christened Kobe @ Kennigo – a Master Kobe (the beef brand) rib fillet with a mouthwatering Japanese marble score of 11+ served with fried oyster mushrooms, bresaola croquettes, broccolini, rosella jam, and rich red wine jus.

Bookings are essential to ensure you don’t miss out on the Master Kobe rib fillet, which is available at Kennigo Social House only while stocks last, and the only venue in Australia at which you can devour the unparalleled cut!

As with most of Chef Anthony’s menu, everything from the wagyu (from Wylarah Station in the Darling Downs) to the rosella jam (from Chef Tony’s own backyard!) and oyster mushrooms from Noosa are locally-sourced, premium ingredients, making the Kobe @ Kennigo special a steal at just $75.

While we’re definitely mooving towards the wagyu, new additions to the winter menu include an impressive range of high-end vegetarian- and vegan-friendly options (wine included!), like their famous house gnocchi.

Whether you’re wistful for wagyu or wanting a wintery vegan feast, Kennigo Social House’s new seasonal menu is guaranteed to have you feeling right at home. Bookings for the Kobe @ Kennigo dining experience can be made here.


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