Fatcow Steak & Lobster
Restaurateur Michael Tassis, the operator of riverside restaurants George’s Paragon, Massimo Restaurant & Bar and Rico Bar & Dining debuted a steak-and-seafood-oriented concept on Eagle Street in December 2020. After securing a prime position at the riverside precinct (formerly home to Cha Cha Char), Michael and his team gave the space a shake-up, imbuing the established steakhouse-inspired aesthetic with some fresh and unique twists, bringing it in line with the precinct’s recent evolution. Much like the process that saw Aria’s moody interior transformed into Rico’s airy and spacious layout, the venue’s refurbishment (which includes the construction of an alfresco dining space and a brand-new whisky and wine bar) pivots away from a masculine aesthetic in favour of an open and free-flowing style. The restaurant’s staple dishes include the finest cuts of grain-fed beef cooked to perfection over woodfired grills, served alongside quality rock lobster sourced from suppliers in Tasmania and West Australia. Fatcow’s menu also features the likes of swordfish with roasted potatoes, slow-cooked lamb shanks, shellfish platters, beef tartare and desserts such as Bombe Alaska and baked New York-style cheesecakes. The restaurant’s drinks list (the entirety of which is available at the bar and dining in) encompasses more than 200 whisky labels, a selection of Australian and French wines (with a strong focus on Australian shiraz), some signature and classic cocktails, and much more.