Bella Hadid In Versace & Chopard @ The 75th Cannes Film Festival

Bella Hadid wore an archival Versace originally designed by Gianni Versace for Austrian soprano and mezzo-soprano, Helga Dernesch, for a performance of the opera Salomé at Teatro alla Scala in Milan, 1987 to the 75th Cannes Film Festival. The strapless gown features a draped bodice in black georgette and a panné velvet skirt. A flourish at the waist is crafted from a stiff taffeta band and closes at the back and shined in a pair of Chopard earrings in Fairmined-certified 18-carat white gold from the Red Carpet Collection featuring a pair of pear shaped diamonds totaling 18.05-carats and 5.82-carats of diamonds, along with a ring in 18-carat white gold featuring an oval-shaped diamond and diamonds, a ring in Fairmined-certified 18-carat white gold featuring a 8.52-carat oval-shaped diamond and diamonds and a ring in 18-carat white gold featuring a 7.03-carat emerald-cut diamond and diamonds, all from the Haute Joaillerie Collection.

Tom Cruise In Brioni @ Top Gun Maverick London Premiere

Tom Cruise wore a Brioni bespoke navy-blue tuxedo with black satin bow tie while attending the UK Premiere and Royal Film Performance of "Top Gun: Maverick" in London recently.

Versace Jeans Couture SS2022 Collection - mylifestylenews' Top 10's Pick

The Women’s collection features romantic and sensual silhouettes with a contemporary twist.

Total looks feature printed jackets paired with matching skorts and skirts.

Twin sets and slip dresses are reimagined with ruffled flounces and lingerie details.

Plissé is a recurring theme in the collection – featured prominently in activewear where jersey is paired with printed florals and unexpected pleated inserts.

Chunky footwear packs a punch, adding a contrasting street edge to soft, pastel, or floral ensembles.

The Men’s collection boasts the American-culture influence with a sportier attitude. Key silhouettes are relaxed, and streetwear influenced.

Block colored activewear is refreshed with graphic, branded highlights. 

Tropical florals are juxtaposed with animalier, channeling the irreverent Versace Jeans Couture attitude.

The young, carefree approach is further explored in the styling – seen on casually thrown-on bags across the chest or chunky sandals worn with colorful socks.

RAKU - Zensational Japanese Dining In Canberra

More than just a delightful Japanese meal, RAKU is a breath of fresh air and adds on to a refined and contemporary Japanese dining scene in Canberra, thanks to its masterful culinary skills, artisanal presentation, carefully considered combination of flavours and quality from the freshest produce delivered to your table. mylifestylenews writes.

Ideally lying in the heart of the bustling and dining precinct on Bunda street Canberra, the prime location is not only in the highly sought-after restaurant location for enthusiastic diners who enjoy dining out (even on week nights), as a passer-by you will have noticed that they are always full over lunch, late lunch and dinner. When you have friends telling you that they can’t get a table ahead of time, that restaurant must be doing something right. Anticipation is killing you and paying a visit to RAKU will definitely arouse your curiosity and further explore or enhance your dining adventure especially when the Canberra dining scene has been booming with a more diverse gastronomy culture of late.

With winter approaching, the preferred entrance is now off to the side in the Canberra Centre mall for a more sensible reason, by preventing the cold temperature air hauling in especially when the main entrance glass door opens regularly. RAKU presents a stylish yet understated minimalistic interior aesthetic, following the restaurant footprint, the entire dining area may not be on the large size yet the interior is very simple and uncluttered. In keeping with the Zen atmosphere, there are small details of design elements with a lot of wooden based structures crossed over the clean and slick Japanese slash Scandic chic setting that are easily found throughout the entire restaurant furniture and table setting, which showcases the artistic manner paying homage to the Japanese tradition and spirit.

Right across the communal modern Sushi bar seating area is where the big action takes place. A complete open bar and kitchen is also flaming up the flavours from its gigantic robata grill to the handcrafted sashimi and nigiri for you to marvel at the culinary team’s performance skill by creating those visually stunning dishes before it is presented to your table. This may well be an opportunity to make some new friends that share the similar guilty pleasure dining experience together. Nonetheless, these most wanted hot seats in the house also is another way to communicate directly to the chef for your preference and to create your most desired meal more exclusively. Contrasting the darker tone stone floor are the piping long bamboo sticks horizontally hung above the ceiling in the entire dining room which adds a rustic rural motif against the contemporary modern featured glass wall all along the back with an open kitchen visible from most angles.

Separating you from the main dining area is divided private booth settings which offer you a more intimate dining experience. We were adjourned to one of these cozy booths that comfortably sits a party of six if you may. Due to the restaurant being so busy on a week night, there is a constant hum of chatter along with some background music that is not intrusive in any way, so you are able to have enjoyable conversations over dinner. Japanese food is popular and most likeable by many of us for its seasonal and freshest ingredients used in its unique culinary, meticulous execution from preparation to arty presentation as well as the nongovernmental approach. With Chef Hao-approved ingredients mainly sourced from small and unique local fresh produce by delivering the “first bite of love” like works of art with simple and traditional flavours.

RAKU showcases classic modern Japanese food focused on seasonal local-garden-to-plate philosophy with the menu designed to be shared. If you haven’t been to RAKU and are eager to explore a little further, the Royal Tasting Menu (for a minimum of 2 people) would be the perfect vehicle to introduce you to the RAKU approach to Japanese gastronomy. This menu consists of nearly 12-courses, some of which are grouped together to assist with some premium wine pairing and encompasses a wide selection of seafood to red meats, seasonal vegetables as well as some delightful sweet ending, so a surfeit of riches to try and enjoy. Dim and soft spot lighting highlights every dish brought to the table yet the surrounds still embrace its warm Zen like ambience and contemporary chic. Food presentation is quite meticulously placed and laid on each stoneware plate, not only highlighting the organic approach of the food but also the “zensation” of color on each ingredient used to whet your appetite.

<Signature Merimbula Rock Oysters>
These gourmet delights of Merimbula rock oysters from NSW are known for their superior light silky meat texture and flavours that reflect the quality of the sparkling waters of Merimbula Lake well accompanied by the RAKU signature cucumber and Tosazu dressing – a light Japanese dressing of fermented vinegar, mirin, and bonito dashi stock. Fresh and delicious, the flavour of the sauce and embellishments was so piquant to kick start a delightful palate.

<South Australian Kingfish Sashimi with Truffle Yuzu Sauce>
If oysters are not your cup of “seafood”, ask the server and they can be substituted with an alternative that suits. The thinly sliced Kingfish is light, refreshing and delightful on the palate. With all the basic ingredients and distinctive natural aroma complimenting the truffle and extremely finely chopped shallots as well as the refreshing and citrusy flavour from the Yuzu that gives a distinctive combination of organic flavour.

<New Zealand Snapper Sashimi & Wagyu Bresaola>
A complex and flavorsome combination of truffled ponzu, tiny puffed potatoes and the seven ingredients Japanese spice mixture shichimi to accompany the main ingredients and add depth to the flavours. The snapper and air-dried wagyu slice individually are fantastic, when you combine them together with a mouthful of the other ingredients, the wagyu was a little overpowering but texturally the crunch of both wagyu and puffed potatoes and the smoothness of the snapper creates quite a complexity that may not please everyone. While the bresaola also gives a light hint of bitterness in flavour besides being just a garnish that in fact contributes an extra kick to the entire combination. A great creation nonetheless!

<Tuna Sashimi>
Given that most people only know to enjoy tuna deeply drenched or dive into the soy sauce (please do not make this attempt in front of your Japanese friends, their eyes will instantly pop out), RAKU tuna sashimi is accompanied by yuzu and ginger sorbet which is plated on top of wasabi oil. Now this may all sound a little over the top, but trust us, it is pitch perfect and an utter delight. Try the wasabi bit by bit to suit your palate. This is a revelation on the tongue and is a sensational dish from beginning to end. An absolute stunner! 

All of the three starters were well paired with the dry yet fruity with a fine line of mineral Billecarte-Salmon champagne that can be perfectly paired with most seafood dishes.

<Sashimi Santen>
The sashimi santen was composed of kingfish, Tasmanian salmon and tuna well presented on a large stoneware bowl and neatly lays on top of shaved ice and one of which was in blue. It was fresh, generous in portion and perfectly sliced for a satisfying mouthful. To enjoy a good sashimi – a reminder once again not to drench your perfect cut of good quality sashimi with too much soy sauce or wasabi and let the organic flavour speak by itself, especially the creamy and firm texture of the Kingfish which was a standout.

<RAKU Signature Nigiri>
Nigiri is not sushi, it is a more refined, delicate and meticulously handcrafted a-la-minute perfect mouthful enjoyment that shall be consumed right away after the admiration of its artful presentation. RAKU signature scampi nigiri grated foie gras is to die for, so rich in flavour and texture and so moreish. The toro was slightly torched for the smoky palate effect and the rice was round and firm, sticking well along with ginger on the side as a palate cleanser of the light fattiness from the toro derived from the best cut of the belly which is the best way to enjoy a good toro. This is an absolute winning dish and you will crave for more.

Both sashimi and nigri dishes were well paired with the 2018 Alsace Marcel Deiss “Ribeauville” Sylvaner and Pinot Blanc Riesling. The white flowers, citrus and a hint of pear, feija and spices was delicious, wonderfully harmonizing with the sashimi and nigiri with a long, clean and palatable finish.

<Canadian Scallops>
For the first warm cooked dish came the Canadian scallops, served with jalapeno, green apple and garlic mayonnaise and hit the spot. The scallop was firm but tender and juicy on the bite, elevated by the accompanying ingredients to create a rounded flavour that was very enjoyable.

<Spicy Crispy Tofu >

This deep-fried tofu with spicy avocado salsa, chilli julienne and barley miso was supposedly to deliver a more complex and dominating palate with a distinctive and memorable flavour to please, however, such a combination of ingredients used was rather bland. We enjoyed this more by just savoring the fresh tofu alone that gives a pleasant bean taste to it.

<Taiwanese Eel>
The eel is served with fennel, mustard seeds and tomato salsa, which may have been a reason for the eel to taste a bit soggy, as the salsa was sat on top and drenched the eel. Taiwanese eel was used instead of the Japanese eel for a firmer and creamy sweet texture, the skin was also less crispy on the outside somehow and was the least favorite dish on the entire tasting menu not worthy of all that had preceded this dish. Both Tofu and eel was delightfully paired with 2020 Chateau de Pibarnon for its silky and round palate with a perfumed wild berry and floral aroma, provençal herbs and pulpy texture, with a fresh and savory drive.

<Shiro Kin 8+ Wagyu Striploin>
This is a definite highlight of the menu, the Shiro Kin Wagyu 8+ Striploin served with rhubarb salt, ponzu and wasabi on the side. It is a dish that will not be easily forgotten. The meat is superbly cooked and packed full of flavour with the right amount of marble fat and meat that will leave you wanting more. Every mouthful is memorable for its triumph of flavours and texture, served with a side of beautifully charred broccolini with Momori miso - an unrefined miso with a more rustic consommé taste and is subtle with its own texture and depth of flavour – much to enjoy! 

An absolute well paired with the stylish and powerful woodsy spice notes 2020 Bannockburn Pinot Noir. You gotta love it!

<Seasonal Sorbet >
The same or similar yuzu sorbet served for the tuna sashimi without the wasabi was served again as palate cleanser. Still a pleasant refreshing palate before dessert is served.

<Japanese Whisky Chocolate Fondant >
Beautifully executed! The chocolate fondant was accompanied with a sticky miso caramel and Nikka “from the barrel” ice cream. This is decadently delicious with an alcoholic kick from the whiskey. A wonderful twist on the usual chocolate fondant you may recall in any other French bistros or Italian ristorantes. Paired with 2021 Tasmania Coal River Valley Frogmore Creek Ice Riesling with mandarin aromas and subtle sweet honey and apple tropical crisp flavours.

The service was attentive on the whole and was well done especially when Nic, the General Manager was doing his rounds by keeping an eye on the ground alongside with his dedicated service team but a few details were missed. Cutlery was not placed before the sorbet was served, a lack of knowledge about some ingredients used as garnish and as the wines were poured, we weren’t offered to sample especially when the pouring of the champagne was not on pointe and each wine pouring without the label facing you instead of twisting it around, so a big assumption that they were spot on in such regards which is not always the case with some premium wines served.

RAKU is name after a Japanese style of pottery created by hand without a mould and is fired in open flames for its unpredictable texture, patterns and vibrant colours through the master and skillful technique that was originally developed by a single family in the 16^th century. The culinary team helmed by Chef Hao adapted the traditional spirit and essence, combining the precision and culinary history and spent hours mastering the plating techniques to get things right to set your taste buds singing. The food is a knockout overall and while you may think the courses are small, this tasting menu ends up delivering a lot more food than you realise, but in a slow food experience way, so you have time to dwell on what just excited your palate and share your thoughts with each other. Every chef has their secret weapon and the RAKU culinary team is not only paying homage to the ingredients and product, but being masterly transformed into the taste that you would embrace with the lingering post-dining effect that encourages you to talk about it over and over again, so they have nailed it!

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4.5/5
Service: 4/5
Value For Money: 4.5/5
Experience: 4.5/5

RAKU
148, Bunda Street,

Canberra, ACT

Australia

Tel: +61 2 6248 6869

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. 

動感初夏 SUMMER TIME

動感初夏 SUMMER TIME

 

动起来       为新的力量喝采

五月初夏，厚冷针织毛衣可相继入柜，收身兼瘦身去展示健美身型，正是时候。故勿论你是职业或业余运动员，抑或是全职的一动就感觉晕眩兼马上就完的正式晕。动。完。拥有健康体魄，做起事来更可得心应手，多功能的 时尚服饰，适宜不同运动领域穿着，不但提升自信，时尚身形时刻与你拍住上，无限量炫耀，Flaunt It While You Still Can，实行以全新动感姿态踏入 Summer Time， 去为新的力量喝彩。

 

动起来                每一秒都期待

一向提倡远动精神的Emporio Armani 运动副线 EA7 创立于 2004 年，多年来已形成鲜明的身份特质，以动感魅力设计为大前提，好让世界各地的运动达人以最佳形态装身，与现代科技结合，去提供更舒适的休闲服装。2022 春夏系列不忘时尚和多功能性的设计初衷，融合自信的风格与性能，透过品牌独家技术，打造众多训练服装和配饰，调动短时活动中的身体能量，提升长时有氧运动中的透气性， 好让运动型动感的你穿得起时尚衣饰，每一秒都期待动起来。

 

动起来                为新的纪录喝采

另外，此系列更不懈地追求面料与设计的创新，推出全新配色的 Crusher Distance 跑步运动鞋，实行要你创造新的记录去喝采。新系列囊括大地色系优质纯棉，以生活风为首的女装服装，适于瑜伽、普拉提或短时室内健身运动。多功能服装有助身体力行和运动迅速的都市人群，轻松地驾驭各种场合，应对不同天气条件，反光细节设计更确保最大夜间能见度。科技网球服采用符合人体工程学的剪裁，男士 T 恤、Polo 衫、卫衣和短裤撷取经典白色、黑色和蓝色；优雅的 Ventus 7 笼式网球男装单品焕新设计，金色细节呼应新款 EA7 笼式网球拍配色。女士运动装、卫衣和 Polo 衫呈现活力粉色和紫色花卉图案，与白色形成鲜明对比。

动起来                就拥有精采未来

7.0 系列尽显都市魅力，装甄选高端材质，造就醒目设计。男装推出组合式外套，可视需求移动位置的大号口袋，搭载功能性元素。超大风格造型的微小细节无不精致考究，7.0 徽标松紧下摆、正面徽标、带式拉链和银色 Tyvek 兜帽衬里皆各有格调。清新配色弥漫著夏日气息，电光蓝色辅以反光银色、印花饰带和超大徽标，时刻张扬个性，就在此刻动起来，去拥有精采未来。谁没有不美，只有懒不给美 ，有渴望，然而，赢在起跑线的确比起输在终点更可怕。

 

VALENTINO GARAVANI Celebrates His 90TH

Valentino Garavani, founder of Maison Valentino and the last emperor of fashion, turns 90. An exhibition of his work took place at the Teatro Sociale in Voghera from May 11th through June 5th, 2022.

For the occasion, Maison Valentino has conceived a limited-edition sweatshirt with Mr. Valentino’s renowned quote on beauty. Valentino Garavani, born in Voghera on May 11th 1932 and known in the fashion world under his first name Valentino, where the preclusion of a surname is seen as a tribute to protégés who enter the collective imagination so pervasively to render it redundant - will be celebrating his 90th birthday.

This milestone celebrates a unique personality, who during his 50 years of career, has defined a genre and personal idea of beauty, expressing them in infinite forms making them relevant for the present day by introducing an idea of the future. Valentino has built a system of symbols that are more alive and multiform than ever before, also thanks to the work of Pierpaolo Piccioli.

The Teatro Sociale of Voghera present on the 11th of May 2022 a site-specific installation, that is now opened to the public and features exclusive creations designed by Valentino, from the 1960s to the entire first decade of the 21st century.

At the center stage a selection of iconic red dresses: the most powerful, recognizable, and recognized symbol and color that took the name of its creator. A monochrome show made of 36 dresses from the archive: an anthology of styles that have each been able to embody the spirit of their time. It is a metaphor in which Valentino’s women are both actresses and spectators, without differences, all belonging to a global vision that represents a total idea of beauty and femininity in which each subject is on the same level.

Alongside to the unique pieces, are studies, drawings, sketches, newspaper clippings, photographs, and documents that depict the spirit of the time in which the clothes made their debut and recreate, through brief anecdotes, how the world has received and perceived them.

The Valentino “Happy Birthday Mr. V” limited edition hoodie also boasts his renowned quote: “I Love Beauty, It’s Not My Fault”, a vivid and ironic summary of an approach to fashion and to life. The hoodie is now sold online on Valentino.com, starting from May 11th 2022. All net profits from the sale of the hoodie will be donated to the Fondazione Valentino Garavani and Giancarlo Giammetti.

The Meat & Wine Co Canberra - Meat Night Out

6°c evening breeze, late autumn and a Thursday Meat Night Out to an African-Inspired premium steakhouse in civic, The Meat & Wine Co Canberra takes you on a journey for storytelling and to entertain. Also, let their carefully crafted aged meat have a voice to testify to your craving palate. mylifestylenews writes.

Every capital city and beyond will have specialist steak houses and Canberra is certainly no different. We love a good steak and leapt at the opportunity to try out The Meat & Wine Co in the heart of the city centre. Opened for just over a year, they are packed most nights and the location is perfect, in a new building right on the main thoroughfare of Constitution Avenue and London Circuit. It is difficult to miss if you look for the amazing 4.8-metre towering rusted iron statue of Andrew Inglis Clark on the corner which is quite easily identified from afar.

With the South African roots and heritage, storytelling through the tradition formed an essential part of the African legacy by passing the knowledge, culture, history and significant events from one generation to the next. The Meat & Wine Co has adapted these unforgotten aspects and is retelling its own tales through wine and dine entertaining that reflects the dining social values. While storytelling from this unique culture that happens at night, around a fire under the open sky and often in an enclosure, the interior design concept by Design Partnership Australia interprets the one-of-a-kind enclosure referred to as a Lapa, Boma or the homestead with details of designed elements referencing the South African heritage.

On arrival, the moment you enter and instantly get carried away by the cathedral height ceiling that creates one big central island or Boma that interprets in the middle of the space formed by the inward facing bench seat that is rolled up around the entire base of the Boma. The room is broken into an outer dining and an inner dining section – the outer being tables at the windows and the inner being delineated by banquette seating as the ‘border’ with small elegant solid wood grained tables populating the centre of this inner space. “Shongololo” – a Zulu word to describe this for Centipede and literally meaning “to roll up” for a more intimate gathering. This golden crown banquette encircled inner section is created and formed by a type of interior design that is composed of a series of individual handmade small sheets of fabric by African artisans, dipped, sculptured and layered in various shades of metallic gold, bronze, copper and silver colour treatments to give a rustic feel and create an ‘enclosure’ that reflects both the richness of the African soil and the abundance of minerals which you would find in villages from the promised land.

Reasonably congested in its footprint - in a deliberate way - yet it is a clever way to create some contrast of intimacy within such a high-ceilinged central island in the middle of the room. Table tops are simply set and of course there is the ubiquitous steak knife of serious proportions! The napkins are designed to look like butcher’s aprons and of excellent quality linen. The stylish leap of the interior creates a comfortable, not unduly formal, unpretentious ambience and a welcoming impression that pleases on all grounds. There is a display fridge behind the reception showing the various aged meats available which whets the appetite. While you look to the open kitchen all along the back wall as a focal point and there is a small bar to the right which is not for guests to sit at, but is a feature anyway.

If you are a serious steak or meat lover, you have come to the right place! The menu cover design features a striking photographic portrait of an African lady and once you start browsing the menu you will see ingredients that create flavours from that country too. The menu is sensibly crafted to focus on the grain fed aged cuts of meat. Being their speciality, you might be interested to know that they initially cover the meat in three possible ways – truffle butter, coffee infusion or black garlic and butter. With any of these three outer layers they let the meat age for 5 weeks into a specialized refrigerator then clean them up. The covering creates a more tender meat and the dry ageing process tenderises the meat and breaks down the fibres within, draws out moisture and intensifies the flavour for a unique taste profile that further enhances the beef. Their red meat is supplied from very specific farms in Victoria to ensure the provenance of the meat. As one would expect it is meant to create sensational flavour and we were about to put this to the test. Now if you are not an ardent meat lover, the menu is also well padded with non-steak favourites such as prawns, calamari and poultry skewers that encompass Harissa lamb, salmon and Portuguese chicken to name a few as well as a good variety of sides and salads combinations.

<Tasting Plate>
The tasting plate provides a good range of offerings and comprises of Boerewors sausages on a chakalaka sauce (a South Africa dipping sauce made from onions, tomatoes and beans) and accompanied with a corn and maize croquette, BBQ’d pork belly glazed with a good bit of char to the meat, Szechuan calamari and a classic bruschetta with superb flavours of the Roma tomatoes, avocado, oregano, basil and parmesan on excellent crunchy sourdough bread. Every bite was delicious and creates a contrasting palate to the other and it is a very good portion. The standout element was the pork belly – moist and tender, with the chargrilling and sympathetic glazing combing to achieve a very satisfying outcome. The Szechuan calamari was a little let down despite we were told that their very own recipe will have you come back for more. It was light and well coated and battered, deep-fried to the light crisp yet strangely bland, more of a texture than a flavour and lacking any kick from the Szechuan marinades as the name suggests to give prominence to this dish to be more salivating. As it is meant for 3-5 people, but be warned, very filling yet a great start to our evening.

<Portuguese Prawns>
The peri-peri marinated Portuguese prawns were also a well realised dish, glistening prawns cooked firm and that hint of spice along with seasoned barley, tomato and coriander salsa that gives a further taste and a great soft counterpoint textural complexity, resulting in a quite enjoyable dish.

<Portuguese Chicken Skewer>
The presentation is eye-catching and makes it easy for you to take a little at a time and drizzle lemon juice how you want. The meat was smoky, beautifully cooked with a suited marinade, tender and poignant in flavour and the accompanying fries were executed perfectly. Another spot on and a very moreish dish!

<Shorthorn New Yorker> 330g (grain fed 150 days)
The marble score 2+ meat gives the right amount of fats that melts and evenly immerses into the moist and tenderly cooked steak. Another delicious cut of meat that was quite satisfying on the palate and distinctly different in thickness and in its own way had an amazing depth of flavour and texture that made it stood out. It hits the marks and exactly what you would expect from a specialist steak house and it was slowly enjoyed with a peppercorn sauce and salad to maximum effect.

<Monte Rib-Eye> 300g (grain fed 120 days)
It is time to savour the premium tenderness and taste of expertly dry aged meat. This is a great cut of steak and cooked to perfection. The meat has a depth of flavour that one would expect with such provenance and the care and attention taken to age the meat. We chose a veal jus for the sauce and it was the perfect accompaniment along with the crunchy chips. Monte is the premium line of beef exclusively sourced for The Meat & Wine Co, while the char-grilling brings out the best flavour and texture and it could not be faulted! A carnivore’s delight!

<Ribs Platter>
This platter is a combination of beef and pork ribs and they are enormous and extremely generous in portion. Knowing that the bone takes a lot of space, these slow-cooked ribs still had a lot of meat packed with flavour, due to the hot char-grill finish along with the unique basting. Moist and tender, the sticky, saucy fun with a savoury appealing glazing outside seasons the soft, giving meat inside, begging to be torn from the bones and have your fingers ever ready by digging in at once. All meats come with a choice of crunchy chips or farm salad on the side at no extra cost. This was a meat lover’s dream and full marks all round!

As with any great restaurant menu, you want to ensure that your food can be enjoyed with a superb wine, but we opted for a wine pairing so that we got the benefit of more than one wine and knew that each accompanying glass would bring out the best of the flavours. Our chosen wines were a Petit Chablis and the South African Chocolate Block Shiraz and they were great wines that could easily be enjoyed with each dish accordingly at not a great cost.

We had a dedicated server for our table, Irene who attentively looked after us, although there were little details missed, such as replenishing our glasses and bottle of water as well as slices of lemons requested for the sparkling water that only turned up when the second bottle was delivered, so a keener eye would elevate our experience. We did arrive early and the restaurant was fully booked, but the host desk team were extremely polite and looked after us until our table was ready. The restaurant manager Rawshan was also doing the rounds and assisting us with questions and was a fount of knowledge.

They must be doing something right as they now have 12 outlets in five states throughout Australia and plans for more! If people are voting with their feet and with a story to tell for a quality top-grade steak accompanied by well-selected fine wines, The Meat & Wine Co Canberra is a big step up from some of the city’s outdated steakhouse establishments.

Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Service: 3.5/5
Value For Money: 4.5/5
Experience: 4/5

The Meat & Wine Co Canberra
1 Constitution Ave Constitution Pl,

Ground Level, Canberra

ACT, Australia

Tel: +61 2 5134 5988

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.