Meat and Wine co, Darling Harbour

www.themeatandwineco.com

Ratings
Food: 6/10
Atmosphere: 7/10
Service: 5/10
Value: 6/10

Average Price
Entrée: $15 – $25
Main: $30 – $50
Dessert: $10 – $15
Degustation: N/A
Corkage: $30 per bottle
Cakeage: $30 per cake or they can organise it for $59 each

Others
Ease of finding a car park: Hard
Ease of finding the restaurant: Easy
Brightness of restaurant: Dark
Noise Level: Normal
Waiting time for foods: 15 mins – 20 mins
Booking time require: 2-3 Days
Child friendly/High Chair: Yes

 

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One thing I love about my job is I am always lucky enough to get invited to work lunches or dinners. Early this week, our broker from work was very kind to take us for an evening out. Being a food blogger, of course I have a duty to fulfilled which is to blog about the restaurant but was also assigned the task to pick the venue. It was not an easy task, not only I have to look at the environment, the price, the taste but also the type of food and dietary requirement for everyone.

Some of the challenge I had to face were:

– Nice décor

– Satisfy bunch of meat lovers

– No Indian or Japanese

– Spacious seat for 6 people and fully licensed restaurant

– In the City CBD

– No art on the plate

– 5 out of 6 are male , so meaning big portions and not much greens

Here are just only a few points to mentioned, to cut the story short, Meat & Wine co. is ideally located in darling harbour right next to IMAX, the view was great as we were sitting next to the window with a water view. The décor was gorgeous but lighting was a bit dark for my photograph purpose.

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Mixed Bread Platter – Garlic, Herb and Bruschetta, $20

This is the most expensive garlic bread and Bruschetta I’ve ever tasted but also one of the best one. It is different to other that I’ve tried because the bread is so crunchy and thick that feels like a brioche rather than an ordinary piece of bread. The Bruschetta was absolutely gorgeous with heaps of fresh herbs, tomato, feta and vingerette dressing. I know this is only an appetizer, but I’m happy to eat this as a main.

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Boerewors Skewer – Skewered and char-grilled traditional African mini beef sausages and onions. Served with pap (polenta) and BBQ relish, $27

Boerewors is a sausage, popular in South African cuisine. It is made from coarsely minced beef and spices such as coriander seed, black pepper, nutmeg and cloves and is preserved with salt and vinegar. This is the first time I tried Boerewors, It was OK the inside was quite rich and dry. I’d still prefer a Chorizo thou.

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Portuguese Prawns – Succulent shelled prawns, pan-fried with golden eschalots and creamy Portuguese sauce. Served with steamed jasmine rice, $17

Prawns was served in a very Asian style with steam jasmine rice in the middle, the prawn alone was fresh and perfectly cooked but I just think the sauce doesn’t match the definition of “Portuguese”

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Chicken Wings – BBQ chicken wings served with blue cheese sauce, $13

I am a big sucker of chicken wing but also someone who hates blue cheese, it turns out the combination work out great! I can hardly taste the strong blue cheese taste. Meat itself was marinated with lots of sauce, moist, and falls off the bone with a really good flavor.

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Caesar Salad – Cos lettuce, egg, bacon and Parmigiano shavings tossed with our Chef’s traditional Caesar dressing and finished with crispy garlic croutons, $16

Surprise … Surprise… There is some green for the table and I absolutely adore this salad and do love the whole leaf salad presentation.

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Monte select (Grain-fed 120 days) Rib-eye 350g with mushroom sauce, $38

Toward the middle of the night, service was lacking and the order was messing up a bit. The Rib-eye was requested to be book medium but a lot of blood is on the surface. This was sent back and lucky it turn outs perfectly.

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Wagyu (Grain-fed 500 days) rib-eye 300g with mushroom sauce and mash, $59

Wagyu was requested to be cook in medium-rare but turn outs to be a medium, so we all thought this has been mixed up with the rib eye.

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Signature cut (Grain-fed 130 days) Monte gold fillet 250g char-grilled and served with mushroom and truffle butter, hand-cup chips and roasted vine ripened cherry tomato, $55

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Onion rings, $5

We ordered a serve of onion rings to share around the table, it was a disappointing one because the chef just literally fried the ring with a batter without putting too much seasoning or removing the onion skin.

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Yoghurt marinated lamb cutlets, flame-grilled and served with Mediterranean couscous (replace with mash), tomato and cucumber salsa and mint and coriander yoghurt, $36

I gave one extra point for the lamb because I don’t eat couscous and the waiter happily substituted it with the mash. Presentation wise was good and portions was generous. Someone was having fun with the kitchen grill and burnt my lamb, as you can see in the picture the meat was over burnt giving an unpleasant bitterness burnt taste. Also, I asked for a medium and it turn out to be a well done.

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Crème Brulee – Crème brulee infused with Madagascar vanilla bean. Served with strawberries and finished with a tuile biscuit, $12

I love crème brulee and still trying to find the best one in Sydney. No luck, the crème brulee in here is tasteless, the sugar crack was lovely and the strawberry and the sauce match it perfectly. Despite I can see a lot of vanilla bean in the crème but I didn’t taste any.

Conclusion: Good decor and environment, although I believe you can get better tasting steak that’s bigger and more reasonable priced elsewhere. On the positive side, the menu choices do provide diversity and food for the kids.  Bit let down on the service as the wait staff did not smile, everything seemed to be a hassle and not attentive.

 

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Address:

IMAX complex 31 Wheat Road, Darling harbour 
opening hrs: Sun – Thurs: 12:00 to 22:00, Fri – Sat: 12:00 to 23:00   
Ph:+612-9211-9888
Web: www.themeatandwineco.com

Getting There:

Parking: Kent Street or Pyrmont Bridge Rd 
By train: Town Hall Station

Map picture

Meat & Wine Co on Urbanspoon

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6 Comments (+add yours?)

  1. foodie and the chef
    Feb 13, 2011 @ 15:17:14

    Pity about it being hit-and-miss… still, I loooove Boerewors – my dad used get it in from South Africa.

    Reply

  2. eatmarvin
    Feb 13, 2011 @ 15:38:21

    Hi Wendy! I’ve been there years ago. Meat and Wine Co. used to be really good. But for some reason the quality with both food and service went down. The prices stayed up though. Too expensive for the quality of steaks they serve. Sorry about your lamb. If I were you I’d send it back.

    Reply

  3. lateraleating
    Feb 14, 2011 @ 01:32:51

    Seems like the cooks have no idea of how to cook meat or onion rings properly. What a shame. On the bright side, you were invited 🙂

    Reply

  4. Forager @ The Gourmet Forager
    Feb 15, 2011 @ 21:29:17

    Looks like a delicious feast – shame though some of the things fell short of expectations. Maybe you should have stopped at the first entree of garlic bread and bruschetta, maybe thrown in the buffalo wings – that would have made for a very different experience!

    Reply

  5. Christine
    Feb 16, 2011 @ 21:33:27

    Great review. Shame that sometimes the meat wasn’t cooked properly.. I would love the recipe for that bruschetta! Looks so good!

    If you’re looking for great creme brulee, try La Grillade in Crows Nest – http://www.aihgroup.com.au/la_grillade .. Its a French steak house and the steaks there are also beautifully done.. With quite similar prices to Meat and Wine Co. I had one of the best creme brulees ever there.

    Or check out Etch, http://www.etchdining.com/ .. I got taken there for Valentine’s day and had an amaaazing creme brulee! I did a review of it on my food blog too 🙂 http://cookingcrusade.com/2011/02/etch/

    Reply

  6. Susan Bennett
    Mar 03, 2011 @ 02:49:29

    That gorgeous looking bruschetta reminded me of one I had a few months ago that I haven’t been able to stop thinking about since – at The Chambers restaurant in Warragul, Victoria. On top of the toasted bread they spread a layer of locally produced Tarago goat’s cheese, into which they pressed a generous layer of fresh basil leaves, topped off with diced tomatoes – but here’s where it’s different to any bruschetta I’ve had before – then there was a dollop of olive tapenade. At first I was tempted to scrape the olive tapenade off, but after berating myself I tried it. At the end I was pressing my wet finger to the plate to pick up the last crumbs of the olive tapenade, it was soooooo good. It really worked, the fruity olive tapenade against the creamy cheese and the peperry basil. It was to die for actually. And the bread in this place… if I’ve ever tasted bread like it before I don’t remember it, and I can’t see how I would have forgotten it.

    Reply

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