Mad Cow: March into Merivale $33 menu, CBD Sydney (18 Mar 2011)

Level 1, 320 George Street, Sydney NSW 2000
http://www.merivale.com/#/ivy/madcow
http://marchintomerivale.com

For simply the love of meat

Thanks to Richard Elliott for organising a casual lunch catchup to check out Mad Cow’s March into Merivale $33 menu which includes a wine or beer. This was our first time visiting the restaurant so we were looking forward to checking it out. The décor is nice and the roomy padded booths provide an intimate space to converse with your fellow diners. Complimentary bread is fresh and tasty and I order the 2008 Domaine Chandon Shiraz while Richard orders the 2006 Chandon Vintage Blanc de Blancs, both of which were good — alternatively a beer or the 2010 Domaine Chandon Sauvignon Blanc is available. My Black angus minute of fillet steak is usually $39 on the a la carte menu, topped with café de paris butter, and I believe usually includes fries and a green salad. Two small cuts equaling 200g is served on a plate with a side of lemon, you can’t get much simpler than that for presentation. Thankfully the steak is tender and cooked medium rare as ordered and its quality is evident with no sinewy bits found. You’d probably want to order some sides to share with this dish unless you’re a full-bred carnivore and someone that doesn’t make friends with salad.

The Beef city black angus scotch fillet is also 200g and comes with a small dish of spicy barbeque sauce which isn’t spicy at all but fairly mild and slightly sweet. A few drops of Tabasco would do the trick to give it a heat kick I was expecting. The steak is equally good and flavoursome but again sides would help fill out the dish. With compliments from the chef we received the other two dishes to photograph and sample before our steaks. The Moroccan vegetable bisteeya was nicely presented with the pastry filling bordering more on the side of sweet due to maybe sultanas in the mix and I was quite impressed with the substantial size of the Fillet of ocean trout. The lemon in the crushed potatoes really worked well and even though some of the thicker parts of the ocean trout was bordering on a little bit rare for me it was a nicely balanced dish. We also received a side of complimentary Shoestring fries ($8) which resembled the McDonalds cut variety and a very fresh Salad of field greens ($9) with a light dressing.

There was little time to stay around with deadlines looming back at the office but some complimentary petit fours provided a nice sugar hit for the afternoon which would have gone down well with a coffee. I really liked the outdoor adjoining courtyard, lounge and bar areas which look like a great spot to chill out with a drink or snack on the bar menu. In the end the steaks in themselves were good but I think the ocean trout dish won which you could happily have without needing to order any side dishes.

Other food blog reviews:

• Richard Elliot's Blog

SNAPSHOT REVIEW:

PROS: Quality steaks, Nice décor and outlook, Comfortable and intimate booth seating, Nicely set background music volume, Efficient service, Reasonably priced sides

CONS: When you order steak it’s just a steak you get

MUST TRY: Fillet of ocean trout, The steaks if you have the budget, Tempting desserts for next time

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$33 menu including glass of wine or beer

Soy and Linseed and Sourdough bread with butter (complimentary)

2008 Domaine Chandon Shiraz

2006 Chandon Vintage Blanc de Blancs

Moroccan vegetable bisteeya, baby beans, mint, pomegranate, yoghurt, cucumber ($32 on a la carte menu) [compliments of the chef]

Fillet of ocean trout, crushed kipfler potatoes, sauce vierge ($36 on a la carte menu) [compliments of the chef]

Black angus minute of fillet steak, 200g with café de paris butter ($39 on a la carte menu)

Beef city black angus scotch fillet, 120 day grain fed, 200g, spicy barbeque sauce

Shoestring fries ($8), Salad of field greens ($9) [compliments of the chef]

Petit fours [compliments of the chef]

Side dishes to contemplate

Bill $66 for 2 people

Head Chef Christopher Whitehead

Dining companion Richard Elliott with camera

Restaurant seating and decor

Outside bar and courtyard area






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