A HEREFORD BEEFSTOUW - A Sublime Steak Venture

A memorable yummy-licious steak night out has always secured a very special place for those passionate “dine-hard’ fans who marvel at the supreme premium cuts. A Hereford Beefstouw in Melbourne is not only focusing on creating a sense of community for (regular) diners that book in for their fix of premium cuts steak and frites, the food here is fresh, unapologetically local and sublime. They do know their meat well. mylifestylenews writes.

If Melbourne diners have traditionally worshiped the new and fashionable, the city’s “historic restaurants” were mostly expensive steak houses, regarded with suspicion as musty relics and fine dining restaurants committed to a certain level of hospitality. The Melbourne culinary scene has always been shaken and stirred by the fresh generation of those can-do chefs with bright ideas and bold attitude whose deep sense of homegrown pride only sharpens their creative vision. In recent years, a new wave of fine dining restaurants has opened in some of the city’s most extraordinary renovated urban spaces. But, the influence of Melbourne multiculturalism on a classic Steak House (steak and frites) carries out the legacy to continue offering what-tastes-best on those prestige meats is worth a sinful and delectable pilgrimage.

You may have come to Melbourne 100 times but to explore the city with a more cultural laneway dining with fine food, discover and dive into the unknown is the best self- inspired etiquette to have - if you do call yourself a true foodie. And those word-of-mouth eateries are often offering the culinary rich experiences. As ever, location is crucial, tucked away in the funky and graffitied cobblestones laneway in Duckboard Place, the intriguing street entrance distinguished by artist Steen Jones soaring art wall mural is the landmark to look for by finding A Hereford Beefstouw the easiest way.

This is home to a fresh, Nordic inspired steakhouse brought to you by Tim Burvill and his Denmark based partner Lars Damgaard who have completely reinvented a tired inner city former office space. Tim and Lars already owned one A Hereford Beefstouw restaurant together in Adelaide which has built a stellar reputation over the past years for serving high quality steak. Lars also owns more than ten A Hereford Beefstouw restaurants across Denmark and Scandinavia, with the first established 45 years ago on a family property at Lund, near Herning in Denmark. Tim is an industry innovator and has the industry know-how and been producing dry aged beef (as A Hereford Beef) since 2014, primarily for A Hereford Beefstouw Adelaide and also for a select few chefs and a small number of specialty butchers in Adelaide. Embracing production methods of old to achieve optimum flavour and texture

results from the finest cuts of meat, Tim uses only grass raised beef for dry ageing delivering health benefits of a leaner cut than grain fed alternatives.

In dry ageing, the meat is hung in a cool room until the outer surface hardens, protecting the valuable meat underneath, while the flavour intensifies and natural enzymes begin to change and tenderize it. The result is a much more tender, naturally ‘beefier’ tasting beef. The award winning A Hereford Beef has been recognized nationally for its premium quality meat. In 2015, Tim built a state of the art dry ageing facility in the Adelaide Hills to meet the growing demand for dry aged beef at his Adelaide restaurant and in preparation for A Hereford Beefstouw opening in Melbourne then and now has become a mecca for carnivores is in no doubt a hidden treasure that offer that wow gourment culinary experience.

A Hereford Beefstouw exudes a chic dining concept created by the Danes that really wants to create something special. The wall similarly bare, with striking art work paintings that add a pop of colour to the already sleek designs contrasting the giant wines racked on walls down the hallways.

Expect a no-frills dining room and brisk exudes in cool Scandi design adorned with striking art works. Basic yet elemental, everything from lighting and cabinetry to tables, plates and cutlery are designed in house by the A Hereford Beefstouw family of designers and artisans. The unfussy ethos and sense of comfort with its cozy nooks invite lingering, with classy, understated and uncluttered decor that has a pared back feel of Nordic chic and some unconventional table shapes for larger numbers of which all is showcased on a base of simple wooden floors and a trail of lights that might be referencing the Nordic lights.

The open kitchen is a sense of space and sets the tone with buzzy energy and the chic and contemporary dining concept creates a sense of nature undertones that reflects a conscious design in a place where subtle detail has been meticulously planned and thoughtfully conceptualized and executed. Be dazzled by the restaurant’s new Spring menu to coincide with a move out of the dark days of winter, still packed with all of the house signature delicious premium cuts of dry- aged beef, adding some spring flavour to delight your palate.

<Oysters 1/2 Dozen>

A fresh start by tasting the sea with half a dozen of fresh pacific oysters that came with three different styles - natural, Kilpatrick and apple and herb oil that added a complimentary dimension to the fresh oyster which is mouth-watering, light and tasty flesh that was utterly moreish. Oysters don’t come much better than this and you can certainly fling yourself into the fresh flavour of the sea and spring well paired with the iconic 2022 Barossa Valley Rockford Vine Vale Riesling for its flavoursome subtle chalky grip, chamomile and flora notes with a rich almost fresh pineapple flavour as well as the dried pear, honey lime finish.

<Dry-Aged Beef Tartare>
This desirable version is a mixture of eye fillet and dry-aged rump steak with a ravigote dressing and sour dough crostini. The ravigote dressing is a combination of egg, capers, Dijon mustard, horseradish, chive and shallots and while similar to many others, this seemed to have an edge that we loved beyond others. This was a beef tartare to remember, with just the right piquancy and we could have eaten another portion as it was so good. The meat quality is to die for!

<Marinated Tuna>
This comes with avocado, lemon and brown butter vinaigrette with crispy garlic flakes that adds crunch and aromatic flavour on palate. Such a harmonious and delicious dish with four reasonable sliced sizes of tuna beautifully aligned and presented on dark stoneware. Each ingredient has its own say and nothing was overpowering. Simply delightful!

<Scampi Fritti>
By the look at it, you may think it is one of those kind of pub foods. Re-think! The scampi was deep-fried to golden brown and served with Madagascan pepper cream, deep-fried parsley and grilled lemon wedge. It was light and perfectly battered and the chunky prawn remains juicy and firm to the bite. A truly simple pleasure!

<Chateaubriand>

Further pursuing the menu, the generous 500g size of decadent eye fillet beef was the most perfectly cooked beef you could imagine – lean, tender, juicy, succulent and an absolute delight to enjoy. Come for the classics done honestly and brilliantly of their signature beef from the grill while primarily attracting diners for its specialization in the finest steaks.The accompanying side of Roasted Potatoes was a combination of browned butter mash, crispy thick cut Beer Battered Chips which were equally heavenly. Words fail us!

<Tomahawk Steak 1.5kg>

Tomahawaks are back by popular demand! A Hereford Beefstouw long brimmed with innovation and flavour, you would be remiss to leave without having tried this once outof supply Tomahawk. This sensational 200-day grain-fed with a minimum marble score of 3 is definitely ideal for sharing. Because of the size, it is carved tableside as a welcome ceremony. Absolutely divine! Both of our steak dishes were a standout and came with the choice of your preferred sauce, Béarnaise sauce, Pepper sauce and Truffle Butter. We had our favourites, but kept dipping into different ones for different taste sensations and they were equally divine on all counts. To offset the richness of the meat, Caesar Salad of cos lettuce topped with parmesan cheese and rosemary croutons, Marinated Beetroot with celeriac purée and tapioca pearls, Broccoli and Cauliflower with sesame dressing are the to-go-to sides order. Wine pairing was excellent and exploratory. The exciting 2015 Il Poggiolpo Brunello di Montalcino

especially is a knockout for our premium quality steaks. A lovely nose of strawberry, damson and rose as well as flint, tarragon and raw maple, this elemental wine is deep, earthy and embracing the ripe dark blackberry and cherry fruit is another delightful wine match.

<Sticky Date Pudding> 

We probably over-extended ourselves, but we really didn’t mind and of course, dessert just had to be tried, as we wanted to see how well rounded the kitchen was and they didn’t disappoint. As expected this classic execution came with butterscotch sauce and vanilla ice cream with crunchy crumbs on the side to add a textural element that was unctuous and delectable.

<Gâteau Marcel>

This is a chocolate ganache extravaganza with rich and dark chocolate brownie cake topped with raspberry and is an absolute winner! Such a guilty pleasure and the luxury of having it served with vanilla ice cream just added to the extravagance. So delicious!

<Vanilla Panna Cotta>

While having two desserts is not enough to satisfy your craving, the Vanilla Panna Cotta would be the next best sweet tooth to go to. This was accompanied with a layer of passion fruit gelatine and was not your typical panna cotta, but we loved it. It was intense in flavor, dense in texture and utterly delectable! We decided to enjoy a 375ml of the 1998 ChâteauPineau du Rey Sauternes which was sumptuous and deliciously sticky, beautifully balanced sweetness with flavours of almond, raisin, apricot, honey and a zesty touch of lime in the finish. This is not to be missed and must be paired with these classic desserts and such happiness on the palate has to be enjoyed. An absolutely joyous combination of food and wine in a sweet French confectionery!

For those that wish to be more adventurous after dinner, they have an Armangnac wall, with vintages from 1960-1997. This is one element that demonstrates A Hereford Beefstouw’s desire to stand out from the crowd and offer something a little more unique and tailored to diners that wish to have new, exciting and further indulgence experiences. Of course, all good restaurants have steak on their menu, but we would defy anyone to show us a more passionate purveyor of supreme cuts of beef in so many different presentations and ageing processes and to have a kitchen brigade that renders each dish with perfection.

We were blown away with every element, including enthusiastic floor staff with warm service showing their passion with their well-informed product knowledge and putting each diner at ease with a warmth that is not always easy to find. Stephanie, our host for the evening made us feel very special and didn’t miss a beat. Like so many things about Melbourne, their food is an amalgamation of culture, shaped by the physical realities of this country. The New York steak house trend will come and go, but a prominent steak house is a rare find and A Hereford Beefstouw is here to stay. For a sublime taste to remember on an epic and heartfelt steak night out, A Hereford Beefstouw will definitely make your night worth while. They do know how to set the steaks on fire!

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

Highlights:
In House Dried-Age Meat

Premium Wine Selection

A Hereford Beefstouw Melbourne
22 Duckboard Pl,
Melbourne VIC
Australia
Tel: +61 3 9654 8297

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.

Photos by: Natalie Chong & Adelaine Chong