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Boerewors

A South African In Heaven At The Meat & Wine Co

  |   Fruit and Veg Supplies, Restaurants, Uncategorized   |   No comment
portugese prawns

Portugese Prawns

The Meat & Wine Co at Southbank has been on my Foodies List for a long time, and thanks to Yarra Valley Farms, our party of three finally got to experience it.  The décor and ambiance is what you would expect of a steakhouse.  We arrived for our early 6pm seating, and by 6:30pm the restaurant was fully booked on a weeknight!  You definitely need to book early, but be prepared to vacate your table by 8pm for the next seating.

 

Biltong

Biltong

My South African boyfriend loved the opportunity to drink his favourite South African beer Windhoek which was surprisingly the same price as the local beers.  He also introduced us to the traditional South African dishes of Biltong and Boerewors for entrée, along with the Portuguese Prawns.  All of the entrees were tasty and the flavours complimented each other nicely.

pork & ribs

Pork & Ribs

 

 

 

The highlight of the night was by far the Wagyu Rib-Eye which was cooked to perfection and amazingly tender.  It melted in your mouth!  The Prawn and Fillet was also a success and impressively presented on a vertically hanging skewer.  Unfortunately, whilst their famous pork ribs was a huge portion and the meat fell easily off the bone, it was far too sweet for my taste.  The chips could have been more crunchy and salty, and the mushroom sauce was quite bland.   However, both the Portuguese and Peppercorn sauces had a lovely kick.

 

Finally, the green beans with roasted hazelnuts and caramelised onions was an interesting side dish.  Along with the fresh garden salad, these allowed us to feel a little less guilty about our meat over-indulgence.

 

Wagyu Rib-Eye

Wagyu Rib-Eye

We were so full, we didn’t have any room left for dessert.  But if you are planning a three course meal, it will certainly be a time challenge given you have to leave by 8pm.

 

Overall though, we had an enjoyable evening!

Written by Cynthia Soon our February competition winner.

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