The Dry Ager DX 1000® is a professional meat dry aging machine invented and developed by Manfred Landig together with his two sons, Aaron and Christian Landig. The machine is designed to dry age meat but can also be used to produce charcuterie, air-dried cured hams and other meats, as well as store cheese. What makes this Dry Ager DX 1000® special is that it does not depend on water supply. The meat is constantly protected from UV light and kept at a precise temperature of 2°C with 85% humidity guarantee by the DX AirReg® System Microclimate. Results have shown that the machine prevents maximum weight and mass loss of the meats.
Scarlett Wine Bar & Restaurant is now importing meats exclusively from Rangers Valley Australia, a passionate meat supplier offering premium quality beef which is renowned for its consistency, flavour, tenderness and succulence. The Australian beef from the Dry Ager DX 1000® will be available on the restaurant’s Côte de Bœuf menu, served with three of Scarlett’s favourite sauces, peppercorn, blue cheese and Béarnaise together with crispy potato wedges. Prices start from THB 2,550++ per kilogramme.
With its elevated 37th floor setting, trendy décor, exquisite cuisine and impressive wine list, Scarlett Wine Bar & Restaurant is the perfect venue for relaxed evenings while dining and enjoying a stunning city backdrop. Guests can choose to dine alfresco on the terrace or with air conditioned comfort at the stylish restaurant and bar.
Scarlett Wine Bar & Restaurant is open every day from 6pm – 1am. To ensure the best view, please make a reservation on 02 238 1991, 096 860 7990, email email@example.com or visit our Facebook at www.facebook.com/Scarlettwinebarbangkok.