State of Grace – CBD

State of Grace
CBD
http://www.stateofgracemelbourne.com.au/

 

State of Grace is a contemporary European restaurant down the business end of Collins st. I’ve wanted to eat there ever since I went to their basement bar Fall from Grace (which, if you can find, is totally worth having a drink or four).

After finally booking a table, I went one Thursday night. We were seated by the window in the dining room and observed some of the odd décor, old school books, radios and furnishing with a giant giraffes head towering over one point of the room.

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After perusing the menu, I was drawn to their specials. I try not to order from the specials menu if I plan on blogging about it, but sometimes you just can’t help it.

For an entrée, my friend and I decided to share the roast bone marrow, while for mains we ordered the 200g Wagyu Rump Cap 9+ (from the specials menu) and the 300g scotch fillet – both ordered medium rare with a red wine jus and the café de paris butter. We ordered some sides to go with the steak, settling for the potatoes and the broccoli.

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First out the Bone Marrow, and it looked good but was served on salt, which was slightly impractical. One wrong move and a whole mouthful was just ruined.

The serving looked big, but was slightly underwhelming. The same can be said about the flavour; most of it being from the gribiche rather than anything from the marrow, it really only had a fatty creamy texture. It was an ok start.

 

We were starving, so the 20 minutes between courses were agonizing.

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The mains arrived, and I went for the rump first. It looked and smelled fantastic. It had a rich creamy texture and a heavy beefy flavour, tell-tale signs of Wagyu. Visible marbling, more rare than medium rare, but       it was a delight to eat, tender as a rump cap can be, with the only flaw being under-seasoning. That was fixed when the butter was melted over it.

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The scotch next, looked just as good and being cooked even better. Taking a bite, it was perfectly seasoned and just as much of a beefy hit. The difference in quality, more specifically the texture, was clear with the scotch being nearly just as tender due to the fact it is a superior cut. It did have more of a grainy feel rather than the creaminess of the Wagyu.

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The steaks were served with roasted onion, a garlic puree, a lemon slice and the sauces, all great accompaniments for the meal. As for the sides, the broccoli was pretty basic stuff, but the potatoes, they were next level: Crunchy, fluffy and delicious.

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I have a feeling that if the Rump was seasoned like the scotch, it would’ve been near perfect bar the tenderness (which is the drawback of a rump).

I love a good Wagyu rump cap, an underrated piece of meat, and it was the one I preferred. I can take nothing away from the scotch though, it was just as good.

State of Grace has a nice vibe, great cocktails, and can definitely cook a good steak. I will be going back for another one, with a side of those potatoes.

 

Rump Cap

How well it’s cooked ( rare medium ) – 8.5

Flavour (Cafe de Paris butter loving) – 8.5

Tenderness ( wagyu creaminess) – 8

Overall – 8.3

 

Scotch

How well it’s cooked ( medium rare ) – 9

Flavour ( beefy) – 8

Tenderness ( Good) – 7.5

Overall – 8.2

 

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