When in Australia, there’s really only one thing you should be eating. Thick, juicy, massive, meaty, succulent steaks. Of course, there is no such thing as a bad steak in Australia, but some of them are truly legendary.

I present to you Kent Hotel bistro’s Michelin black Label T-bone, which the bistro proudly claims as a premium cut of steak exclusive to them. The three hundred gram steak joins forces with a yuge stuffed portobello mushroom, a salad and an absolute armada of chips, all of which (sans the salad) were doused in a gratifying gravy.

The T-bone steak was done to a magnificent medium rare, and while it wasn’t the most tender of T-bone steaks, it was still sufficiently supple and tender. The sumptuous beefy flavors will happily run riot all over your tastebuds and satiate your carnivorous cravings.

The stuffed portobello mushroom is coated in a cracking crumb, and even though most of said crumb had been softened by the deluge of gravy, the unsullied bits will have you going ‘crikey, this is a cruncher!’ Overall, this is definitely a sublime steak that you will never have enough of.

God I’m gonna miss Australia so much.

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