We came by The Stag Hotel (Serious
About Meat), Adelaide’s Best Steak Pub as the website suggests.
299
Rundle Street
Adelaide
SA 5000
(08) 8223 2934
Alongside, we found a restaurant pub set-up with a wide selection of meat, wine and beer. The reason why we headed for this restaurant was for the steaks that were ½ the price for members. We were awaiting some great meat tasting!
|
Interior of The Stag |
|
'bird's eye view' from our table |
Dinner came unusually early, as
my first dinner in Adelaide.
My usual preference would be for a medium rare when it comes to steak feasting :p The menu says Jim Barry ‘Three Little Pigs’ Shiraz/Cab/Malbec. 'The most tender of cuts' appealed to me in the menu and hence my choice!
|
Fillet Steak (GF)
200g Eye Fillet
|
The
other choices on the menu were as follows:
Clare
Valley Rump (GF)
South
Australia’s Clare Valley region provides a temperate climate for feeding
cattle. From T&R Pastoral’s feedlot these British breed cattle provide
consistent tenderness and marbling insuring “standout” eating.
MSA*Certified
Australian Angus Beef (GF)
300g
Porterhouse
Certified
Australian Angus Beef is a premium grade product fed on grain for up to 120
days. Great with a Shiraz from the Barossa Valley.uality. Great beef from the
Clare deserves a great Clare Valley Shiraz, we suggest the 2009 Georges
‘Exile’.
|
MSA*Certified Australian Angus Beef (GF)
|
We
decided that we could settle for some cider instead of wine. (although
according to the menu, my steak deserves a tender wine to go with) Rich
flavours were available for the cider choices.
We had fruit cider kicks of Apple
with strawberry kiwi, apple with strawberry and raspberry and apple with mango
and passionfruit! Two out of three
tasted flavourful. Apple with strawberry kiwi was all time refreshing! Not for the apple cider with strawberry and raspberry which was found to be disappointing.
|
A reindeer coaster which I would like to have in a different colour! |