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Would you pay $130 for a steak?

Wayne Wenham and Thea Collins share a Wagyu Eye Fillet Chateaubriand at the Olive Branch.
Wayne Wenham and Thea Collins share a Wagyu Eye Fillet Chateaubriand at the Olive Branch. Nev Madsen

TOP chef Jason Wood has raised the dining stakes in Toowoomba with the unveiling of his new dish — a $130 steak.

The Olive Branch's executive chef presented his dish, the Wagyu Eye Fillet Chateaubriand, for the first time yesterday.

Designed for two people, the chateaubriand is served with greens and caramelised root vegetables.

It's accompanied by three sauces — a jus gras, spiced relish and béarnaise.

“This is a supreme product of beef,” Mr Wood, who trained as a chef in France, said.

The chateaubriand is the centrepiece of the Ruthven St restaurant's new menu, a menu that Mr Wood said would “take dining to another level in Toowoomba”.

Diner Wayne Wenham was the lucky first to try the pricey piece of meat.

“Divine,” he said, between mouthfuls.

“Heavenly even."


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