Price: $36.00
Verdict: 4/5
Address: 59 Napier Street, Footscray, Vic
Website: http://www.thestationhotel.com.au/
Contact Details:
Friday, May 21, 2010
Dinner @ Station Hotel, Footscray, Vic, Aust
The Steak: 300g Grain Fed, Black Angus Scotch Fillet with pepper sauce
Price: $36.00
Verdict: 4/5
Address: 59 Napier Street, Footscray, Vic
Website: http://www.thestationhotel.com.au/
It was actually more than shown. I'd already gone through around 20% before I remembered to take a photo of it.
Contact Details:
Price: $36.00
Verdict: 4/5
Address: 59 Napier Street, Footscray, Vic
Website: http://www.thestationhotel.com.au/
Contact Details:
Friday, May 14, 2010
Dinner @ The Point, Albert Park, Vic, Aust
The Steak: 250g Grain Fed, Sher Wagyu Porterhouse, MS 8+
Price: $58.00
Verdict: 5/5
Address: Aquatic Drive, Albert Park Lake, Vic
Website: http://www.thepointalbertpark.com.au/restaurant/
The steak was cooked to perfection, with the meat melting in your mouth. The chef's skills, combined with the quality of steak used, justify the price it was sold at. No wonder Wagyu costs so bloody much.
Price: $58.00
Verdict: 5/5
Address: Aquatic Drive, Albert Park Lake, Vic
Website: http://www.thepointalbertpark.com.au/restaurant/
The steak was cooked to perfection, with the meat melting in your mouth. The chef's skills, combined with the quality of steak used, justify the price it was sold at. No wonder Wagyu costs so bloody much.
A Little Mini-Project
With all the steaks I've had and the amount of wine and liquor I've drank, I reckoned I'll start this mini-project to keep track of the places worth a second visit for their steaks, and a review of the wines that I like (and don't). More often than not, the reviews will happen only if I'm visiting that particular vineyard/winery, so that you'll know if it is worth your while making a trip down there for tasting.
Some points to note:
1) I like my steak medium rare, so all posts regarding steaks will therefore be cooked to that style. If the chef did a crap job of medium rare, rest assured I'll note it down as well. If you can't cook steak, don't offer it on the menu then.
2) I like red wine more than white, and Merlot is my preferred poison, simply because it is not as hard/crisp/acidic/siap as the others. I'll drink other types of wine though, and shall try to rate them according to their class.
3) Due to the wild availability of good and cheap wines over here, I'd cut down on liquor for leisure (party gaming ain't counted here. Will be too "high" to notice the difference). I still do enjoy the occasional glass of Cordon Bleu and JW Blue Label though, and shall note down my observations if I decided to down some hard liquor down my throat.
Some points to note:
1) I like my steak medium rare, so all posts regarding steaks will therefore be cooked to that style. If the chef did a crap job of medium rare, rest assured I'll note it down as well. If you can't cook steak, don't offer it on the menu then.
2) I like red wine more than white, and Merlot is my preferred poison, simply because it is not as hard/crisp/acidic/siap as the others. I'll drink other types of wine though, and shall try to rate them according to their class.
3) Due to the wild availability of good and cheap wines over here, I'd cut down on liquor for leisure (party gaming ain't counted here. Will be too "high" to notice the difference). I still do enjoy the occasional glass of Cordon Bleu and JW Blue Label though, and shall note down my observations if I decided to down some hard liquor down my throat.
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