The Meating Room delivers fillets and bottomless frites to Teneriffe
If you’re a resident of the inner-northern suburbs, a top-tier steak might be difficult to find in close proximity. Champions of carnivorous eating will perk up at the news that a new meatery has arrived in Teneriffe. The folks at The Dalgety Public House are delivering a boutique beef experience to the Macquarie Street strip, taking over its neighbouring space for younger sibling The Meating Room – a stylish haven for prime cuts.
A few short months ago, the team behind popular Teneriffe institution The Dalgety Public House took over neighbouring charcuterie and wine spot Copado to implement a quirky beef concept. After a soft launch period, The Meating Room has debuted, delivering on taste and value with quality cuts and big portions. Looking to capture the lunch and dinner crowd with an irresistible combination of eats and atmosphere, the old Copado space underwent a smart sprucing, with a bright and airy makeover achieved with new light fixtures and some cosmetic adjustments. The charcuterie fridge now boasts hanging hunks of prime beef, while the kitchen has been equipped with top-of-the-line chargrills purpose-built to handle the meat with care. Speaking of which, The Meating Room is sourcing its beef from the best, enlisting New Farm craft butcher Peter Augustus and Adam North from Hopkins River Beef to obtain salivation-worthy cuts.
The Meating Room is keeping things simple for its steak-oriented offering, creating an easy-to-digest assembly of dishes to choose from. Six share and starter plates offer a tantalising entry point, with duck liver pate, organic eye fillet steak tartare, smashed beef and chicken croquettes and prime dry-aged beef cheeseburgers featuring. Head chef Ash Marcantelli has delivered the goods for the main affair, plating up meaty morsels such as pasture-fed Angus flank, grain-fed wagyu rump, eye fillets, Black Angus NY strip on the bone and the ultimate Hopkins River ‘Black Label’ pasture-fed Black Angus OP Rib on the bone. If that isn’t enough to give you the premature sweats, each cut comes with unlimited frites and your choice of butter (cafe de Paris, truffle and anchovy). Rounding out the selection is a bevy of sides such as Stone & Wood battered onion rings, charred corn and truffle mash potato. The bar has also shifted focus slightly to deliver beverages that pair perfectly with the meat eating experience. Bold reds, complementary beers and a curated selection of cocktails provide plenty of quaffing material.
For booking details and opening hours, seek out The Meating Room in the Stumble Guide.
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