The February issue

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Black Cow Bistro
Steak
Black Cow Bistro
-41.435718,147.140085

By all means order any of the six sauces or relishes that accompany the steak at this spirited downtown bistro - the mixed peppercorn demi-glaze is glossy not gloopy and the béarnaise is elevated with truffles. But before you splash it on to your rib-eye or porterhouse, take a bite. The grass-fed, dry-aged and free-range Tasmanian beef is as pure and untainted as the island itself, cooked with a perfect char, and you'd be hard-pressed to savour meat this singularly flavourful anywhere else. Grilled steak is the main motif but there are other temptations. Natural oysters, another island specialty, are a reliable entrée, or try the terrine, resplendent with pork, duck and macadamia nuts. The wine list is imaginative for a place devoted to steak; desserts less so - they're of the one-fruit, one-chocolate, one-cream variety. The place is swamped by locals and tourists, so service can be scattershot, but you'll never have to wait till the cows come home. 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $20-$24

    M $35-$51

    D $17-$18

  • Feature:
  • BYO
    Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Craig Will

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