Tag Archives: steak house

Leeuwin Estate, Margaret River, Western Australia

Till this day, my mum still reminisces about a Leeuwin Estate seafood bouillabaisse so exquisite at a dinner which dates back to December 2004. To me, this must surely be the definition of an “unforgettable dish” at a restaurant. For … Continue reading

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Firedoor, Surry Hills

This piece of meat is good but at $138, it epitomizes the economic concept of diminishing marginal returns. ~~~~~~~~O~~~~~~~~ There’s apple, cherry, pear, orange, olive and pecan on the menu though it’s not meant to be put into your mouth. Instead, … Continue reading

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BLACK by Ezard, Sydney

No doubt this rib eye steak is good but it is like the Tiger Woods of late. Sous vide execution is flawless but mojo is lacking bold flavours of chargrilled meat. ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Modern Japanese Inspirations from … Continue reading

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Blackbird Cafe, Sydney

 “It’s a little strange that my steak is garnished with micro herbs. But it’ll do coz this piece of red meat is succulent with all its beefy flavours” ~~~~~~~~O~~~~~~~~

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The Belrose Hotel, Belrose

Salt caramelization on this rib eye fat is bold and beefy, just like the porky goodness of chunky bacon bits on my baked potato.  ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:The Old Civic, Frenchs Forest Longueville Hotel, Lane Cove The Burger … Continue reading

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The Bayview Hotel, Gladesville

Luscious chunks of lobster meat is villain food in a James Bond movie. But Bond is not the hero here. It is the tempestuous villain girl in a pillowy brioche with her buttery decadence. ~~~~~~~~~O~~~~~~~~~

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MEAT DISTRICT CO., Sydney

MEAT DISTRICT CO. has thrown down the gauntlet, joining Sydney’s burgeoning burger warfare with ten different burgers on its menu. A hefty cheeseburger with bacon and aged cheddar costs just twelve bucks. It comes with caramelized onions, pickles, house sauce … Continue reading

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PROVENCE by Antoine, Concord

“Sous vide for up to sixteen hours at seventy-five degrees Celsius, this rib bone slides out of the meat like a hunting knife from its holster” ~~~~~~~~O~~~~~~~~ “Hey, Antoine just opened a new restaurant!” Mysaucepan declares excitedly. More related posts … Continue reading

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Yellow, Potts Point

“This rib eye is like Anthony Mundine. It’s bloody tough and it will give your jaw a thorough workout” ~~~~~~~~O~~~~~~~~ “He’s the type of chef that likes experimenting with food” Mysaucepan says. “Well, he can experiment all he wants but the … Continue reading

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Antoine’s Grill, Concord

Is there a steakhouse in your neighbourhood where you can choose your own steak knife? Most of Sydney’s best steakhouses are clustered around the CBD but since our first visit to a humble French style bistro in Sydney’s inner west suburb of … Continue reading

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Gowings Bar & Grill, Sydney

“This dish is a girl named Blossom. Beautiful edible blooms are scattered on crab cakes, finely julienne radish, celeriac, tangy aioli and lemon.” ~~~~~~~~O~~~~~~~~

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Antoine’s Grill, Concord

“I think you will like this place because they apparently have some good steaks on the menu” Mysaucepan tells me in earnest.

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Prime Steak Restaurant, Sydney

“Carving into a 300 gm piece of Black Angus is like drinking an aged bottle of red without decanting and giving time for the wine to breath. Good as they may be, it does no justice to either the meat … Continue reading

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How to cook perfect steak, Victor Churchill, Woollahra

Being a meat lover, one of the things I love about Sydney is that just about every suburb in this city has a local butcher that offers a delicious range of poultry, beef, lamb and pork.

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