The latest Meat & Wine Co restaurant on Castlereagh Street is making a big impact in the world of steakhouses.
The African-inspired addition of Meat & Wine Co delivers the finest meats and a curation of international and local wines, a task overseen by the esteemed Head of Culinary Chef, Sean Hall.
As you step off the bustling streets of Sydney’s CBD and make your entrance, you’ll be greeted by an atmosphere of opulence and sophistication. The interior seamlessly marries the cultural richness of Africa with a modern and refined aesthetic. Earthy tones, plush booth seating, golden accents, and striking African sculptures come to life under ambient lighting, creating an inviting atmosphere.
The staff, well-versed in the menu’s intricacies, act as culinary guides. Their expertise and soothing demeanour enhance the experience, whether you’re a steak connoisseur or a first-time diner.
To kick off, we explored the range of starters paying homage to the vibrant flavours of South Africa. The Bruschetta was light and crisp, featuring whipped Vannella’s buffalo ricotta and slow-roasted cherry tomatoes. However, for those seeking a bolder flavour experience, the Sticky Chilli Glazed Pork Belly proved to be a perfect choice.
As we ventured further into the menu, it was the in-house dry-aged steak program, AGED, that unquestionably stole the spotlight. Premium cuts of locally sourced meats are enveloped in a meringue-like paste of Wagyu fat, butter, and a touch of truffle, but the magic doesn’t stop there. These steaks undergo up to six weeks of aging, allowing their flavours to mature and evolve. Cooked over an open flame, inspired by the South African ‘braai’ tradition, the result is an unparalleled ‘melt-in-your-mouth’ sensation, a true testament to steak perfection.
To accompany the star attraction, there are a selection of sides to perfectly complement. Among these, the Roasted Pumpkin with maple miso and African chilli proved to be a favourite. And of course, no steak experience would be complete without a side of chips. For dessert, we couldn’t resist indulging in the Biscoff and Date Cake topped with caramel toffee cream, walnuts, and date sauce.
True to its name, The Meat & Wine Co excels not only in the realm of meats but also the wine selection. An on-site sommelier stands ready to expertly pair the perfect wine with your meal. Thanks to the efforts of Group Beverage Manager, Craig Southwell, the restaurant has successfully curated a diverse collection of wines from around the world.
The craftsmanship of this steakhouse captures the essence of indulgence and sophistication, making it an unforgettable dining experience for all.
Meat and Wine Co is open Sunday to Thursday, 12pm – 10pm and Friday to Saturday, 12-pm – 11pm. Find out more here.