On 24 November 2025, 54° Steakhouse invites guests to an exclusive AALTO Wine Dinner ($248++ per person with pairings), where the bold spirit of Spain’s Ribera del Duero is paired thoughtfully with a four-course menu specially curated by Executive Chef Andrea de Paola.
Reimagining the steakhouse experience for today’s culinary landscape, 54° Steakhouse showcases beef as a beloved meat across cultures. The restaurant presents its most exquisite nuances through the transformative power of open-fire cooking with its signature use of ironbark wood and Binchotan. A proprietary seven-spice blend – developed through extensive calibration and tastings – further enhances the natural character of each cut, complemented by a highly curated wine list that deepens the dining experience.
Founded in 1999 with a bold vision to craft Spain’s most exceptional Tempranillo, AALTO quickly rose to global renown for its deep concentration, elegance, and remarkable ageing potential. Co-founded by the legendary winemaker Mariano García (formerly head winemaker at Vega Sicilia for over three decades) and Javier Zaccagnini, AALTO blends fruit from select, old-vine parcels across Ribera del Duero to achieve both depth and finesse. García’s pedigree and exacting standards—spanning low yields, meticulous parcel selection, and precise élevage—anchor AALTO’s reputation as a modern benchmark estate in Ribera del Duero. Guided by winery representative Eduardo Ferrín, guests will journey through AALTO’s celebrated bottles – each paired to highlight the flavours of Chef Andrea’s menu.
Begin with the 90-day Dry-Aged Rubia Gallega Carpaccio, elevated with smoked marrow and Oscietra caviar, matched with the lively 2021 Gramona Corpinnat La Cuvée Aliances Extra Brut. As a Corpinnat sparkling wine, it follows stricter standards – organically grown, hand-harvested, estate-vinified, and aged longer – yielding a more terroir-driven profile. Crafted from biodynamic Xarel·lo, Macabeo, and Parellada, La Cuvée Aliances spends 40 months on lees for notable depth and finesse, its Extra Brut style offering crystalline precision with the dish.
This is followed by the indulgent Carabineros Prawn with Iberico Paella and black lime aioli, paired with 2023 AALTO Fuente de Las Hontanillas Blanco de Parcela. Sourced mainly from high-altitude, this single-parcel white is aged in 500-litre barrels, delivering pear and apple aromatics with subtle spice from élevage.
The main courses spotlight two exceptional expressions of beef. The first is the Black Onyx Chateaubriand by Rangers Valley (Australian MBS 3+ Pure Black Angus, 270-day grain-fed) complemented by AALTO 2021, a 100% Tempranillo from old-vine parcels across Ribera del Duero, matured in a mix of French and American oak for about 17 months, yielding a polished, full-bodied profile with dark berry fruit, subtle cedar/vanilla spice and fine, chalk-edged tannins.
The magnificent Mayura Signature Wagyu Beef Tomahawk (Australian MBS 6-7 Full Blood Wagyu) is paired with 2020 AALTO PS (Pagos Seleccionados). AALTO PS is the estate’s limited flagship Tempranillo drawn from the oldest, low-yielding parcels across prime villages; matured largely in new oak, it combines immense concentration with refined tannins and impressive length, and is built for decades in the cellar—an ideal match for richly marbled, wood-grilled beef.
Sides include Winter Black Truffle Mac and Cheese and Creamed Spinach with Onsen Egg, while dessert concludes the evening on a luscious note with a Dulce de Leche Tart.
An evening for true connoisseurs and an invitation to newcomers to discover AALTO, this dinner promises the perfect harmony of craftsmanship, where the soulful depth of Spanish Tempranillo finds its match in the smoky refinement of wood-grilled steaks.
