Wood smoking in a sophisticated setting is a little underdone in this town. Sure, there are plenty of trashy dude food joints, but Angus & Bon provides a much rarer kind of dining experience.
Are you over the meat puns yet? Because frankly, I’ve got plenty more stacked in the deep freeze of my mind. The handsome interior mimics the style of a classic New York eatery, and the name directly references our rock n roll heroes by name. Angus and Bon is an obvious ACDC nod, yet the venue instantly surprises and delights with its slick dark wood interior and olive leather tones. It’s not your average steak house.
This ain’t no pub joint with a dusty juke box in the corner, either. An extensive wine list awaits, ready to be perfectly paired with oysters, tuna, snapper, gazpacho, prawns, swordfish and pork. Anthony (pictured) especially enjoyed the wood grilled prawns with a glass of Castro Martin Albarino and approximately 57 oysters from Blackmans Bay and Sydney Rock, while I sampled the tuna tartare, washed down with Black Velvet prosecco.
Next was the pork rillette, confit lamb ribs and beef short rib. I was a huge fan of the lamb, and we both enjoyed a glass of Arfion Spring pinot noir while carrying out our exhaustive work. By the time we got to sampling porterhouse with béarnaise, O’Connor’s skirt with chimichurri and Blackmore’s wagyu chuck steak, I was reaching peak food coma. Of course, when we go back, we will order more sensibly, and perhaps add some greens (and maybe not drive).
Dessert was delectable chocolate mousse and doughnuts with lime curd, eaten from serviettes. I would have photographed them, but there simply wasn’t any time before they disappeared forever. I would go to this restaurant again just to have dessert.
As the evening came to a close, Anthony thoroughly enjoyed a whiskey nightcap, served in self-regulating medicine bottles. A highly risky, but perfect touch to an altogether excellent affair.