The Meat and Wine Co is one of the most raved about restaurant among my group of carnivorous friends, be it friends from Adelaide or from Melbourne. Having been to a few restaurants serving steak as part of their core menu, I was secretly wondering if it would be worth the hype.
A good piece of steak requires minimum seasoning or additional flavouring, relying a lot on the grill to work its magic. Our waitress kindly reminded me that cooking times for each steak is different and to extract the full flavour of the steak, this has to be spot on. For example, a wagyu is best cooked medium to well done, allowing the marbled fats to freely flow between each strand of protein.
Having dined here almost two weeks ago, I hesitated with penning my thoughts about the restaurant, not because the restaurant failed to meet my expectations, rather, it was a start of a new life chapter for me. Looking back at my earlier blog posts helped me to recall fond memories and this blog post is one that I will remember in the future. Hence the lengthy time it took to conjure the words best fitted for it. That or I do have writer's block.