Charlie Carrington - Grilled Wagyu Pho Tartare

Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says.
“This is the first dish we did at Atlas Dining and maybe the dish that put us on the map,” says Charlie. “We take the flavours of Vietnamese pho and recreate them in a surprising and playful beef tartare. Rendered Wagyu fat is used in the dressing for the raw meat.”
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Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
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