Posts Tagged ‘steakhouse’

I was recently invited by the lovely Sarah Ashmore from the Pacific Restaurant Group to attend the Kingsley’s Steak and Crabhouse quarterly event, the Beef Steak Club.

And of course, I was more than happy to sign up and join the club πŸ™‚

Traditional Beef Steak Clubs finds itself all the way back to 1700’s, a British tradition that enjoyed the circles of actors, artists and even the likes of royalty and statesmen. The Kingsley Restaurant have adapted the beef steak club so that everyone is welcome, to wine and dine in good company.

dinner table

One thing I gathered quite quickly from the Beef Steak Club is that the guests who attend, attend all of the quarterly events. They join forces to talk food, literally stuff their faces and to get absolutely annihilated by the wine.

It is an absolute onslaught of food and wine, that I was positively beside myself. So best to purge your bowel before coming.

It is also great value for money. For $90 you receive canapes, a set 4 course menu and an endless stream of matching wines. To which, I later found out that Kingsley’s don’t make a profit from these events!! They do it to reward their loyal guests and club members.

Nevertheless some of the club go-ers do tend to take the membership quite seriously. See below…

steakman

Chef

scallop

I’m not normally a scallop person but this was one of the sweetest things I have ever tasted. It was a sizeable little thing too, I’m talking 50 cents here and bloody thick. I think thats what helped keep the juices in tact. The venison chorizo was a tasty sliver of salty cured goodness while the sweetcorn puree was a creamy touch that bound it all together.

marron

The marron tail was a beautiful piece of flesh and was even prettier with the jewels of caviar drizzled all around it. Give it a good swirl and dunk into the jerusalem artichoke and get set for lift off.

wagyu

This right here, is wagyu beef cheek in all its cheeky glory. It was rich, tender, juicy and was a pure hunk of that ‘melt in mouth’ chunk of love that just kept on giving. And those braising juices weren’t bad either.

polenta

pecan pie

To finish, we were served a delicious dessert of pecan pie and honey ice cream. It was a gooey, crumbly, nutty and buttery way to complete my night.

Welcome to Beef Steak Club, for an absolute onslaught of food and wine. Over and out.

A special thank you to my hosts at the Pacific Restaurant Group for a truly wonderful night and for having me as their guest.

Kingsleys Steak & Crabhouse on Urbanspoon

Kingsley’s Steak and Crabhouse

1300 546 475

6 Cowper Wharf Rd
Woolloomooloo, NSW 2011

kingsleys.com.au

I love meat. Everybody knows it. Especially if it’s rare.

The fact is, I love to nibble away at raw minced beef. Sprinkle it with a dash of crushed rock salt and I’m done for. Yum, yum.Β Not many people know that about me but now you do. You and the rest of Australia of course!!

wagyu tartare

wagyu tartare, truffle aioli, pine nuts and white soy dressing $18

The wagyu tartare was kind of an abomination of your traditional steak tartare, an adaptation if you will. There was no sight of a golden yolk to forcibly crush and most of the traditional elements have drawn on alternative substitutes.

The wagyu beef was chunkier than expected and required little more gumption to consume. I couldn’t quite trace the truffle aioli and I found the dish rather sweet with the white soy dressing. The pear was a nice touch but it wasn’t enough to turn me. Unfortunately, this dish wasn’t for me.

potato scallops rosemary and truffle oil

potato scallops rosemary and truffle oil $8

I couldn’t resist the temptation of eating a potato scallop to relive one my soggy childhood memories. I even remember when they were 30 cents! They would be hot as hell, burning the living day lights out of my lips and fingers. And it would be positively soaked and dripping with oil. Just gold.

A delicious reformed and sophisticated take, these golden nuggets were lightly doused with wafts of rosemary and truffle oil. Containing a textural contrast of a crunchy exterior versus a fluffy interior. It was just perfect with a dusting of rock salt.

glazed beef short rib w BBQ sauce

glazed beef short rib with house-made BBQ sauce $32 (350grams)

Looking at this is enough to make me weep. Looking back, was enough to make me wail. This fall off the bone hunk of love, was so chunky you could carve it without a knife and rip it to shreds. So tender, so saucy, I really ought to have gotten my hands dirty, let loose and enjoyed it with candour.

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