A Hereford Beefstouw
- Heirloom Beetroot
- Crisp Flounder
- Cured Lamb Shoulder
- Gravad Lax Salmon
- Mini Danish Hotdogs
- Eye Fillet Wet Aged
- 45 Day Dry Aged Ribeye
- 100 Day Dry Aged Ribeye
- 35 Day Dry Aged Mutton
- House Cut Fries
- White And Dark Chocolate Mousse
- Berries And Cream
- Rice Pudding
- Vanilla Creme Brulee
- Cheese Selection
We started off with the Gravad Lax Salmon, which was sliced off theatrically in front of us. With a smooth and tender texture, it was clear that this salmon was high quality. The accompanying mustard was a great addition that provided a contrasting sweetness to the salmon.
The Mini Danish Hotdogs, made of dry aged pork, were very enjoyable and is in stark contrast to traditional Aussie snags. Served slightly warm, the hot dogs were topped with crunchy fried onions that gave it a unique flavour. This was well complemented by the flavoursome and plentiful pork within.
The Cured Lamb Shoulder was another great dish of the evening. The peas were crunchy and accompanied by a cream inhibiting a slight onion flavour. It beautifully juxtaposed the lamb, which in itself, was delightfully tender and full of flavour.
The Steaks, of course, should be the highlight of every steakhouse and those served this evening did not disappoint the slightest. The Wet Aged Steak was flavourful and cooked to a nice red inner without being overly bloody. The 45-day and 100-day Dry Aged Steaks exhibited great depth in flavour, with the 100-day inhibiting a marginally beefier sensation and bolder flavours. All three steaks were once again cooked to perfection, maintaining its tender and juicy qualities.
The Dry Aged Mutton was an experiment of the restaurant and I'm glad to report that it worked remarkably well. Most of the less desirable flavours were removed in the ageing process but just enough remained to distinguish it from other sheep. This was an excellent outcome and I'd be delighted to see it on their permanent menu.
Despite being quite full at this point, we were served a variety of desserts, with the highlight being the Vanilla Creme Brulee which was made to perfection.
Taking a spoon to, and thereby destroying this edible work of art, we cracked the caramelise top with a resounding crack. This revealed a beautifully dense and sweet interior, which was devoured in seconds. No better Creme Brulee exists in my memory, and I savoured every last bite.
The Heirloom Beetroot, while beautifully presented, fell short on expectations in terms of taste. Given that the pickled onion was displayed as its main element, I sampled some but found that the pickling was a tad overpowering. However, the dollop of goat's cheese, without being overly salty, was delightfully smooth and creamy.
The Crispy Flounder was a fine dish in itself, although unspectacular when compared to the delectable steaks. The fish was grilled and not fried, which was a welcoming and healthy twist. While I found the quail egg to be lacking in flavour, this was salvaged by the beautiful fish roe and its cream. All served on a piece of amazing rye bread, which was dense and full of flavour.
A Hereford Beefstouw is a Danish steakhouse with multiple locations internationally, and I'm very glad that they have opened one up in Melbourne.
The impeccable service, coupled with the flawless steaks, made for an incredible dining experience. The steaks served here are some of the best in Melbourne, and its Danish heritage gives it a unique edge over ordinary steakhouses.
Would Penguin Eat Again?
Most definitely. The steaks, especially the dry aged varieties, were incredibly tasty and tender. Most definitely one of the best steakhouses I've come across and, of course, that divine creme brulee is a must-have.
I'd like to thank A Hereford Beefstouw for inviting us to dine at their Melbourne venue.