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The fourth course of Rockpool Bar & Grill’s five-course beef tasting menu is, to me, the winner. It’s a heart-shaped wedge of full-blood David Blackmore MB9+ wagyu rump cap, seared to blushing perfection and served with a selection of South American-style accompaniments – a fried arepa, beans, piquant aji and hogao sauces – that reflect executive chef Santiago Aristizabal’s Colombian heritage. It’s actually the sixth way I’ve been served cow during this meal – the…
