Steak and whiskey lovers are getting a chance to enjoy the best of both worlds at the famous Regatta Hotel’s Boathouse Restaurant in Brisbane.

In a collaboration between Coca-Cola Amatil, JBS Australia and the Regatta Hotel, two Thousand Guineas striploins will be dry aged and infused with two different types of whiskey.

Both striploins will be wrapped in muslin cloth with one soaked in Laphroaig Select Cask and the other soaked in Maker’s Mark 46. Both will also be injected and misted with the same spirits.

Regatta Hotel Executive Chef, Simon Street, says “The alcohol creates different flavours and a richness that isn’t just your usual beef flavour. It’s like what red wine would do to a sauce where you get a level of richness as well as smoothness.”

The process will take 50 days, with the meat infused with a brining needle and sprayed daily, using up to 25 bottles of whiskey.

“You get more of the pure flavour of the whisky without the burn of the alcohol so it’s actually good for people who might not even be into whiskey.

They are hoping to serve 100 steaks of each whiskey flavour in The Boatshed Restaurant from November 13thafter a special launch dinner to be held on November 12th.

“It’s a labour of love every day, injecting it and looking after it” Mr. Street said.

The steaks are valued at around $150 each, however they will only cost $50 each for a 370 kilogram sirloin on the bone thanks to Coca-Cola Amatil. There will also be the option of a special whiskey jus.

Visit The Boatshed website for your bookings. The Boatshed Restaurant

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The Shorthorn breed is truly unique, from their distinctive roan colour, to their rich breed history and most importantly, the wonderful community of breeders, there is nothing else quite like a Shorthorn.

The key to the Shorthorn breeds advantage lies in their balanced genetic profile, driven by market participation that has been developed and refined, after more than 200 years of genetic selection under Australian conditions.

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