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The iconic resort renowned for catapulting Mauritius onto the culinary scene welcomes Chef Chris Wade for an unforgettable steak take-over at Republik Beach Club & Grill

Shangri-La’s Le Touessrok Resort & Spa, Mauritius is delighted to announce its upcoming collaboration with renowned Australian chef, Chris Wade, aka “The Steak Maestro”. Chef Wade, who has worked alongside celebrity chefs including Marco Pierre White and Gordon Ramsay, will present a bespoke “A la carte” menu at Shangri-La’s Le Touessrok Resort from 1st to 17th November 2018. Chef Wade, who reached cult status on the Australian dining scene for his focus on ethically sourced, sustainable produce and locally farmed beef, has in recent years become an international ambassador for the Australian food and wine industry and is delighted to bring the flavours of his native homeland to the Mauritian hotspot for guests to enjoy. 

The resort’s trendiest restaurant, Republik Beach Club & Grill will be transformed in the evening into a traditional steakhouse on the sands, set beside the tranquil waters of the Indian Ocean. Chef Wade, who has worked at some of the world’s best restaurants and who currently presides over the kitchen at Steak Ministry Bar & Grill in Melbourne, will treat guests to a selection of the finest Australian produce ranging from kangaroo loin to oysters served with a choice of yuzu and coconut sorbet, passionfruit liquid caviar or double smoked bacon jam. The menu will feature a delectable charcuterie board with Wagyu bresaola, basturma, prosciutto, Australian salami and a duck and truffle “meat fruit”. Guests are also invited to taste Chef Wade’s original entrées including lime-cured Wagyu bresaola with beetroot ribbons, signature lamb ribs seasoned with agave, Tequila and rosemary, smoked Wagyu brisket with daikon kimchi and tapioca, and buttermilk chicken ribs with chipotle and smoked sweet corn. The pièce de résistance is of course Chef Wade’s Super Steak Selection which includes a range of Australia’s best beef including the full blood Wagyu tomahawk steak weighing up to 2kg for a table to share.

Commenting on his upcoming residency, Chef Chris Wade said: “I am extremely excited to bring my native range of Australian #steakmaestro flavours and products to Mauritius as well as spoil my guests with my ‘Hand Selected’ Australian Grain Fed & Full blood Wagyu Beef, which is truly world class quality and a guaranteed, premium “Melt-in-your-mouth Experience”.

Shangri-La’s Le Touessrok Resort & Spa is nestled along the spectacular eastern coast of Mauritius in Trou d'Eau Douce Bay and boasts a secluded private island, Ilôt Mangénie, with bountiful pristine beaches, reserved exclusively for guests. The resort’s Republik Beach Club & Grill is a contemporary lifestyle destination replete with daybeds, sunken seating, fire pits and communal dining tables.

Room rates at Shangri-La’s Le Touessrok Resort and Spa are from US$358 (approx. £283) per night. This is based on double occupancy and includes all taxes and fees. To book, please visit www.shangri-la.com/mauritius/shangrila, or call 0800 028 3337.

For more information and reservation: Tel: 0800 028 3337, [email protected] www.shangri-la.com/mauritius