Home' Scoop : Scoop 54 Summer 2010 Contents 186 SCOOP SUMMER 2010
CHECK OUT... the dry ageing viewing room. Kept at a constant 2oC with 40 per cent humidity, Tasmanian Cape Grim rib eye and
Ningaloo sirloin is aged for a maximum 28 days. If you order a premium cut or a serve of wagyu, you also get to choose your own knife,
specially imported from either Europe or Japan and sharpened once a month by a visiting knife sharpener. Great touch.
HIPPO CREEK MEAT AND WINE | SUBIACO
“For the super-hungry, go for the big daddy
of them all and order the Ningaloo beef, 1.5kg
T-bone... not for the faint-hearted!”
A beautifully cooked, medium-rare sirloin, a sprinkling of salt and a little hot
English mustard would have to be one of my favourite meals. T hrow in creamy
mash, blanched green vegetables and an icy cold beer and all is good with the
world. And, g oing by the popularity of steak houses of late, I am not alone.
Hippo Creek Meat and Wine, already established in Hillarys and
Scarborough, opened in Subiaco on the site of the old Earth Market in
August. The interior is sleek and spacious, lighting is moody, and ser vice,
overseen by co-owner Daniel Gomer is smooth and efficient. Whether you
are there for lunch or dinner, indulg e in one of their cocktails while you
decide what to order. Chef Shane Castlemaine’s menu is extensive, but easy
to navigate, with cuts explained and marble scores and weights outlined.
Be adventurous and try something different. Smoked crocodile roulade
gets the taste buds working. The tender little morsels are grilled and seasoned
with lime, tarrag on and black pepper. All g ood. Black angus oxtail croquettes
packed quite a punch. Crispy, juicy on the inside and full-flavoured, they were
a highlight. Similary, garlic and chilli prawns showed chef ’s ability to tone it
down when necessary. Spices were subtle and the g arlic not overbearing. Not
as successful were the pumpkin fritters. Dry and floury, one bite was enough.
For the sheer theatrics of it, order the asseg ai beef, which comes to the
table on a hanger with fat cut chips underneath. The meat, simply charred, is
tender and succulent. Just pluck it off the metal and enjoy.
Personally, I’m a simple-cut kind of person and the 250g sirloin was most
satisfying. Naturally, it’s cooked on the open grill, seared and left medium-
rare as requested. A selection of condiments on individual trays is welcome,
although they could have been a little more generous. For the super hungry,
go for the big daddy of them all and order the Ningaloo beef, 1.5kg T-bone.
At $115, this is not for the faint-hearted!
There are plans to release a summer menu, featuring oysters, beef caviar
and a lighter cocktail menu. The wine list is extensive and there is a g ood
selection of local and imported beers. Lunch Monday–Sunday, except Saturday,
and dinner seven nights fr om 6pm. Unit 14, 375 Hay Street, (08) 9381 6825.
Links Archive Scoop 53 Spring 2010 Scoop 55 Autumn 2011 Navigation Previous Page Next Page