Mocktails pairings for Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Citrus & shrubs

Blood orange juice, sparkling water, a hint of cardamom.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Tea-based & herbal

Hibiscus tea, fresh lime, tonic water. Tart, ruby-pink.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Clean, dry, slightly umami pours rinse the palate between rice-vinegar bites without overwhelming subtle fish.

Tonics & sodas

Cold-pressed cucumber, lemon, mint, soda. Hydrating and clean.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Clean, dry, slightly umami pours rinse the palate between rice-vinegar bites without overwhelming subtle fish.

Spritzers & fizzes

Elderflower cordial, sparkling water, a squeeze of lime. Floral and clean.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Clean, dry, slightly umami pours rinse the palate between rice-vinegar bites without overwhelming subtle fish.

Tea-based & herbal

Matcha, yuzu juice, sparkling water, a touch of honey. Umami-edged.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Clean, dry, slightly umami pours rinse the palate between rice-vinegar bites without overwhelming subtle fish.

Punches & sangrias

Pomegranate juice, ginger beer, fresh lime. Bold and warming.

Why it works with Japanese Wagyu And Australian Kobe Beef Tenderloin With Oxtail Jus

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.