The Cut Bar & Grill, The Rocks

After the hectic week, finally I can sit down to have a proper meal. I have chosen my favourite 4-hour slow roast sher F1 wagyu standing rib to start! I just love this perfect cooked pink colour and it is very juicy too.

4 Hour Slow Roast Wagyu Rib - Standard Cut and Roasted Beetroot Salad on the background

After trying out their sticky date pudding, I cannot go without dessert. This time I chose something different, the lemon custard. It is a good way to finish off the night!

Lemon Custard, Sable Pistachio Meringue, Mascapone Sorbet

The Cut Bar & Grill, The Rocks

Miss iCon will soon leave Sydney for good and we want to eat a few more nice places before she goes. We decided to go to The Cut Bar and Grill at The Rocks.

The Cut Bar and Grill

The restaurant is located at the lower level of a heritage Argyle building.

Cured Meats Plate: Viande des Grisons - Air Dried Beef; Serrano Jamon de Jabujanes Gran Reserva; Prosciutto di San Danielle

Kingfish Carpaccio with Radish and Capers

We started off with some entrees, Cured Meats Plate and Kingfish Carpaccio.

Tasmanian Wilderness Grass Feed - New York Sirloin

4-Hour Slow Roast Sher F1 Wagyu Standing Rib - Standard Cut

Then comes the main we are looking for... STEAK!! The 4 Hour slow roast is served from its Wagyu trolley. It cooked to perfection. No wonder it is their famous dish!!! Yum...

Fried Rosemary Potatoes with Prosciutto; Steamed Green Peas, Onion and Mint

I also love their fried rosemary potatoes with prosciutto. The potatoes is so creamy and full of the rosemary aroma.

Fried Cauliflower Salad

As we were so full, we have skipped our dessert. I'll miss all the fun eating with you! All the best my dear friend.

The Cut Bar & Grill

16 Argyle Street

The Rocks NSW

(02) 9259 5695

Rengaya, North Sydney

Revisiting Rengaya, my all time favourite. They use F-1 Black Wagyu and their quality never disappointed! 

Wagyu Yukke

We started off with Wagyu Yukke. This is not for someone who cant handle raw meat! I can slide the Wagyu down my throat. I like the hint of sesame oil.

Cooking...

The best part of having yakiniku is that you can cook the meat to your liking. 

Premium Wagyu Short Rib

My recommendation to cook the Wagyu Short Ribs to medium to medium well. The fatty oil melted into the meat. It is just divine!

Special Ox-Tongue

A must eat dish is Ox-Tongue. This time I had the Special Ox-Tongue which is thinly sliced. I like to cook it with a crispy crust.

Wagyu Tenderloin

If you do not like your beef to be too oily, Wagyu Tenderloin is not a bad choice! This is actually the best out of the dishes we ordered.

Wagyu Beef Rib

Since we would like to try a wide variety of different part of the beef to compare. We have chosen Wagyu Beef Rib. This is like ordinary beef slice not much of an excitement. 

Egg Porridge

We ordered porridge instead of rice dish this time. It is a very nice finish to wash off the oil we had from the meat.

Wa Plate: Green Tea Creme Brulee, Warabimochi with Sweet Black Syrup, Shiratama Zensai Served with Tea

I love zensai very much. I like that chewy texture. When I saw this from the dessert menu, this is a must have despite I am pretty full! 

Green Tea Creme Brulee

The green tea creme brulee is full of green tea favour as well as silky smooth. What a way to finish!

Rengaya

73 Miller Street

North Sydney

(02) 9929 6169

March into Merivale - Mad Cow

We, foodies group, marched into another Merivale restaurant, Mad Cow. I haven't eaten there since it has been awarded by 2011 SMH Good Guide Awards for one hat.

Soy and Linseed or Sourdough

We shared jamon entree as highly recommended by my other foodie friend, Something Fi-shy. The jamon tastes great with the Chandon shiraz which comes with the $33 deal. The stuffed capsicum with salt cod is too little share among us!

Jamon with Rosemary Oil

Tonight they do not have wagyu flank steak, instead they have grass fed scotch fillet. You can still see the layer of oil. Umm... not sure if it is good for my waistline? :p It is cooked to medium rare and it is really tender and moist.

Grass Fed Scotch Fillet

The other meat dish is the black angus minute fillet steak. The butter has further enhanced the beef favour. But it is a bit too much at the end.

Black Angus Minute Fillet Steak

If you are not into steak, they also have two other choices, king salmon or vegetable bisteeya. The king salmon skin is still crispy after our photo session! :p 

Aroaki King Salmon Fillet

It also comes with two sides, green salad and shoestring fries. May be I haven't had fries for a long time, it goes really well with my steaks.

Green Salad

Shoestring Fries

We have ordered desserts to finish it off. The chocolate decadence is definitely for any chocolate lovers. The strong rich chocolate sorbet is the highlight of it!

Chocolate Decadence

The espresso martini is for us, coffee lovers. The coffee cardamon granita makes it very refreshing and light, yum yum!

Espresso Martini

Since Mad Cow is at the end of the Ivy Bar, we have to maneuver ourselves out of this place. We should instead stay there for the rest of the night! :D


March into Merivale runs between 21 February 2011 to 15 April 2011