Canberra’s newest steakhouse is about to open its doors and we think it will more than meat your expectations. The Meat & Wine Co will start grilling premium and dry-aged steaks and serving paddock-to-plate dishes at its trendy Constitution Place location, from Wednesday 21 April 2021.
The restaurant has a modern South African flair mixed with an Aussie feel to create a comfortable and unique space that has been designed to reflect the restaurant’s African heritage.
So what can you expect when it comes to the food? The menu is seasonal, featuring Australian ingredients and produce with dishes combined with cooking techniques that honour African culture and tastes.
Of course the menu features lots of meat and at the heart of it all is the AGED meat program. The Meat & Wine Co Food Manager, Thomas Geoffrey, highlights the AGED program, an exclusive dry-ageing process new to the restaurant brand.
“Our AGED program is a new introduction to our extensive meat program this year, incorporating classic dry aging methods along with a butter ageing technique developed over the long months of lockdowns.
“In our humble opinion, this is some of the best dry age beef – our exclusive Monte ribeye is aged on the bone for 6 weeks in flavoured butter to give an exceptionally tender and flavourful dry age steak, cut and prepared in store each day for our guests,” said Mr Geoffrey.
For diners new to the brand, Geoffrey suggests trying an AGED rib-eye on the bone for this rare dining experience, Boerewors (South African beef sausages) for a traditional meal, and the dark chocolate fondant to finish – it’s prepared in house and baked to order.
On the menu you’ll also find an exclusive range of Monte beef selected from the best Angus cattle stock, as well as heritage shorthorn beef and an Australian wagyu that has been finished on 450 days of grain feed for superior marbling scores.
We’ll be putting in an order for the wagyu, an AGED rib-eye on the bone, slow-cooked ribs, chilli glazed pork belly and Boerewors (Traditional South African beef sausages) with a side of truffle mac and cheese. There’s always room for dessert and we’ll definitely be trying the boozy banoffee pie. If you’re dining with a group, The Grand Finale dessert platter sounds like a no-brainer. It includes a chocolate fondant, strawberry crème brûlée, baked cheesecake and the sticky date pudding.
If you’re in a rush there’s an express menu available from 12-4pm, Monday to Saturday that starts at $32 and includes a glass of house wine, beer or soft drinks. Think wagyu rump, truffle burger, creamy garlic mussels and Portuguese chicken skewers.
The Canberra restaurant is the 10th restaurant from the brand to open in Australia and we think it will be a welcome addition to Canberra’s food and beverage scene.
DETAILS
What: The Meat & Wine Co
Where: 1 Constitution Avenue, Constitution Place
Website: https://themeatandwineco.com/menus/
Amelia Bidgood
Amelia is the Founder and Editor of Eat Canberra and the Founder and Managing Director of Eat Canberra Food Tours. She's a qualified journalist, presenter, freelance writer and also runs a boutique communications agency working with small business owners on all things social media, content creation and marketing. She's taught cheesemaking classes, judged hospitality and tourism awards, completed the WSET Level 1 Award In Wines, loves to cook and has travelled to 23 countries. She's also passionate about mental health and has recently started studying to become a Counsellor.