02 9240 3000
Lunch Mon-Fri 12-3pm
Dinner Mon- Sat 6-10.30pm
Ever since visiting Mad Cow for the American Diner Degustation and really enjoying the quality of the food and flavours, we have been very keen on a return visit to sample their regular menu.
This Saturday evening finds us doing just that, heading to Mad Cow for what we are sure is going to be a night of great eating.
We arrive at 7pm just as the restaurant is starting to fill. We once again manage to score one of the roomy booths (love it when restaurants think about customer comfort over squeezing in as many people as possible), and immediately check out the cocktail list.
Cocktails ordered (Life Saver for me and a Plymouth Smash for Buggles), we get down to the serious business of what to order to eat.
On Saturdays, Mad Cow offers 3 courses (plus sides) for $100 or 2 courses for $80.
Buggles kicks things off with the Tartare of Tasmanian Ocean Trout, cucumber, chilli, ginger and basil.
The tartare to crouton ratio is perfect. Don't you hate it when you run out of crouton and have a bunch of tartare left? The flavours are really fresh & clean with a slight peppery overtone. Very enjoyable.
My Wagyu inside skirt, (david blackmore, 600 day ration fed, marble score 9+), 200g is a revelation.
As anyone who knows me can attest, steak is my all time favourite food and as such I have eaten a LOT of it.
This steak is hands down, without doubt, the BEST steak I have ever eaten.
A big call I know, but it is nothing short of amazing. It is the kind of steak that makes you feel really sorry for vegetarians.
It is 'last meal on death row' good....it is the last thing you want to remember eating.
It is cooked perfectly medium rare (perhaps tending more towards rare); it is rich, it is buttery, it is packed with a full beefy flavour. The chargrilled 'crust' is sublime. The accompanying bearnaise while absolutely divine (and thankfully served on the side), is not necessary....nothing should detract from the flavour of this magnificent steak.
The sides of hand cut thick chips with murray river pink salt and baby heirloom carrots are generous & delicious.
Caramelised figs, kangaroo island honey parfait, ginger snaps has Buggles' name written all over it. The honey parfait is so creamy & the honey flavour is lovely. The ginger snaps, while very nice, are not quite as gingery as Buggles expects; they are very crisp and crunchy though. The fig is perfectly caramelised and beautifully fresh.
My Caramelised vanilla slice, organic raspberries, praline is another 'oh my god' moment. The custard is lush & creamy and rich in vanilla flavour. The pastry is light and the perfect vehicle for the wondrous custard. The rasberries add that little bit of freshness to cut through the richness and the praline is crunchily good.
Apart from the spectacular food, we enjoy some amazing wines...an Italian Pinot grigio with the entree; a Malbec from Argentina & a Pinot noir from France with mains & a French sauternes with dessert.
The service at Mad Cow is another feather in its cap; from Troy the manager, through to the very knowledgeable sommelier & all the waitstaff...service is brilliant from beginning to end.
To say we loved our meal here would be an understatement. It was truly memorable.