The Star Brisbane’s signature restaurant, Aloria, perched 100 metres above the city, is celebrating its first birthday with an exclusive and limited-edition culinary collaboration, unveiling a rare 12-month dry-aged Kiwami short loin cut, created in partnership with Queensland premium beef producers, Stockyard.
Launching on Saturday, 8 November, the special release will see just 14-bone-in Kiwami short loin cuts, aged for 12 months and finished with Tougachi aged Japanese pure malt whisky, served to 28 guests only as part of an indulgent shared dining experience. Each 800g to 1kg cut is designed to be shared and accompanied by a variety of seasonal side dishes.
Elevating the craftsmanship further, the dry-aging process was infused with Togouchi whisky, imparting subtle layers of umami and oak complexity that complements the richness of Stockyard’s marble score (MB) of 9+ Kiwami beef.
“This project has been a year in the making, literally,” Aloria Executive Chef, Shayne Mansfield, said.
“We wanted to celebrate Aloria’s first birthday with something that speaks to both time and transformation. The result is a cut that’s deeply marbled, buttery in texture, and layered with flavour from the whisky aging process. It’s unlike anything we’ve served before.”
Renowned as the pinnacle of Australian Wagyu, Stockyard’s 100 per cent Australian grain-fed Kiwami is prized for its deep marbling and rich flavour. With impeccable Japanese Wagyu genetics, the name ‘Kiwami’ translates to outstanding excellence, reflecting its prestige and rarity.
Stockyard’s Richard Whittington said the partnership was a natural fit between two brands that share a passion for provenance and perfection.
“We’ve always admired Aloria’s respect for quality ingredients and their willingness to push boundaries in the kitchen. To see our Kiwami short loins transformed over a full year with such care and creativity is incredibly rewarding. It’s a true celebration of time, patience, and Queensland excellence,” Richard said.
The Aloria x Stockyard One-Year Dry-Aged Kiwami experience will be available for a limited time only from Saturday, 8 November, priced at $400 per cut, to share, until sold out.
