Our third visit to A Hereford Beefstouw Melbourne still never disappoint but only getting better and better, thanks to the passionate team behind the scene that continue to strive for the utmost quality of own farm grown meat and locally sourced produce to delight their diners. mylifestylenews writes.
Choosing a restaurant for a good night out can sometimes come into a couple of criteria to consider. From strategic easy access location, alluring and cozy ambience to a wide selection well structured wines, sassy delicious cocktails, enticing menu, not forgetting the prompt and attentive service… and the list goes on to please the demanding diners but sometimes it comes down to a very simple solution especially when you crave for great premium cut of steak and a well curated and affordable wine list and some rare fine wines.
There is nothing like enjoying a good quality steak and some great wines at the same time and A Hereford Beefstouw Melobounre has been around long enough to prove a point that they must be doing something right. Opened since October 2016, this was the second Australian location for this unique steakhouse chain, following the Adelaide venue and the upside to this eponymous restaurant is that art and design is just an inherent concept as what they put on the plates and pour in the glasses and not niggardly sharing their spry passion to their demanding and many returned diners, especially those die-hard meat-lovers, never aim for the best but always better.
Laneways dinning in Melbourne is always one of the popular local dining and cultural scenes as well as those bold and curious well-travelled tourists who wish to explore the unknown or by the words of mouth foodie’s recommendation that always surprising. The location of A Hereford Beefstouw Melobounre is really groovy that is tucked away in one of Melbourne’s inner city laneways - Duckboard Lane or ACDC Lane. Some may find it a little tricky to find but all you have to do is to follow your intuition when you are in the neighbourhood of the graffiti mural wall that would lead you to this arty Nordic inspired chappie “Cattle Club Prime Cellar”.
The bar front design itself is an inward gradated tiered panel outlined in black metal with down lighting which means more leg room for seating. The majority of the back bar display is the wine bottle collection with all the spirits on the bottom shelf. From the outside looking in, the illumination is visually attractive and you will be easily drawn by its luminous vibe.
Naturally, looks aren’t everything, so we decided to start our evening being surprised by the cheeky bartender, Jack, as he was creating some new luscious cocktails to launch their new Happy Hour in a few weeks. So, you could also consider just visiting for cocktails, start with pre-dinner aperitifs and cocktails or a post dinner Scotch for the special hygge moment.
<Highland Velvet>
Drambuie, Amaretto, a touch of lemon, Angus bitters & red wine syrup (Shiraz wine, pomegranate juice, star anise, cinnamon and sugar)
<Emerald Garden>
Midori, gin, St. Germain (Elderflower liqueur), Yuzu liqueur, lemon & sugar syrup
These were very chic and sophisticated cocktails that would appeal to everyone, as they are not as strong as you would expect based on the concoctions. They both have a aromatic, fruity, citrusy drive but without being overly sweet and that kick on the back palate certainly left a pleasurable and fondness admiration.
To enjoy some of the best quality Australian beef and other new items on the menu in anticipation, Sebastian, our wait staff of the evening had everything in order and we were well looked after and we started with a glass of refined, cool-climate 2024 Sentio Beechworth Chardonnay from Victoria for its white peach and pear aroma and creamy yet savory finish to go with our three starters.
<Kingfish Crudo - with pickled onions, capers, baby shallots, green chilli, lime balm and parsley & dill oil>
The king fish had a form flesh and mild flavour and was very harmonious with all the flavours coming together to create a freshness on the palate. The lime balm leaf was so fragrant and in combination with the herb oil was the perfect accompaniment. As the fish had been thickly sliced, you had a sense of place.
<Kimchi Arancini miso based with mozzarella, lime mayo & gochujang glaze>
A perfect Italian and Korean crossed over! The kimchi surprisingly was not too dominating yet offer a tangy and a pleasant acidic texture on palate over a perfectly deep fried crunchy rice ball for that ultimate crispy shell layer. The touch of the lime mayonnaise created a smooth counterbalance. This is seriously good and we can’t help ourselves but to have a second serving. Enjoy while they are still hot!
<Cured Lamb Shoulder with pea puree and crispy prosciutto>
This cured lamb shoulder offers a soft flavour and texture (it had been cured for 2 days and then served on the third day), contrasting the vivid and tasty green pea puree together with two superb pork prosciutto that was so thinly sliced and almost melted in the mouth. Words failed us and the dish was simply divine! The pea puree was already a success, but it got us thinking that the kitchen could also use an edamame bean puree, as this could be alternative elevation for a point of difference.
<Côte de Bœuf>
In A Hereford Beefstouw, it is all about the beef. This mouthwatering 500g Côte de Bœuf Ribeye on the bone which was dry dry aged for a minimum of 45 days that was cooked to perfection in medium rare (no blood) as per our preference. It was easily sliced through with the Saladini steak made in Italy and packed with flavour and certainly have you quivering with anticipation. Soft texture, smokey flavour and best to enjoy with a glass of cool climate 2022 Soumah Yarra Valley Nebbiolo, the violets and roses aroma, tobacco and tar, rich in berry flavours and firm tannins is a sumptuous wine to enjoy with this dry aged ribeye.If 500g can’t satisfy your craving, the 700g will make you sway!
<Beef Ribs>
Sebastian knows ho much we love our meat and took the liberty to bring to the table for another beef delight - The 10 slow cooked grained Beef Ribs. The generous portion of this one gigantic and flavoursome rib rack can easily fit two people that was a little crispy on the outside and soft juicy meat on the inside seemed to play out even better. This was thoughtfully paired with a glass of 2016 Tomassi Amarone Valpolicella Classico that offers the intense nose of black cherries and fruit complexity on the palate which was perfect for the ribs.
SIDES:
Mash potato, caprese salad, portobello mushrooms, pepper wine sauce, chimichurri, garlic butter.
All the condiments added piquancy in their own way, complimenting the meat and helping to refresh the palate and created a superb rounding out of flavours.
<Crème Brulee>
Simple yet sinfully delectable came this classic rendition Crème Brulee that will have you swooning over the light and silky texture, burnt crust and not overly sweet crème anglaise. It doesn’t get much better than this!
<Hereford Special>
This is a dessert tribute to the Owner’s late Mother created in her honour which was a total comfort food and not an overly sweet concoction with vanilla ice cream, candid ginger, drunken raisins, whipped cream and caloric punch that was akin to a trifle with a twist in some ways and quite delicious.
Both desserts were enjoyed with a glass of rare, aged 1995 Talosa Vin Santo Di Montepulciano Toscana which was simply superb with intense amber notes, complex dried fruit, fig, date, walnut, caramel and sweet spice nose. It tasted like a cross between a port and Tokay. What a divine drop this was!
A Hereford Beefstouw Melbourne is a casual feel-good premium steak house that never fails to deliver. Service always seems to be on point, delivered in a professional and friendly manner and we were delighted with Sebastian’s product knowledge and warmth approach that made us feel more than welcome.
If you are into some serious wine pick, do not hesitate to ask for recommendation as the huge wine list has some unexpected gems and vineyards you may not be familiar with or have even come across.
From farm to table, A Hereford Beestouw is certainly paying and homage to premium cuts of beef and you are enjoying something that is memorable and will have you craving for more. Simply let loose and come for a celebration of premium steak and rare fine wine in a Scandi home feel environment in Melbourne CBD.
Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 5/5
Value For Money: 5/5
Experience: 5/5
Highlights:
In House Dried-Age Meat
In House Dried-Age Meat
Premium Wine Selection
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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