Named after Markov Place, Markov is a bar and dining hall that runs from Drummond to said place. It’s ergonomic, and a little bit cool with white brick, normal brick, pressed wood and an altogether mad vibe.
I saw Fried chicken wings with hot sauce and ranch on the menu and knew I needed to eat them. For the main I ordered the 300g pasture wagyu flank (rare) with fat chips and the garlic butter and jus on the side. My friend got their wagyu burger with beer pickles and relish.
The chicken wings were delicious, hot, tangy and crisp. A fantastic starter and something I would definitely order again.
The steak and burger came out shortly after, the waitress mentioned the chef made a mistake and put the butter and jus on top instead of on the side. She said they could make another but it would be a 20 minute wait.
I was hungry and I just went with it. The steak was served cut and had nice visible marbling, cooked to perfection and charred well. The flavour of the steak was good, beefy and seasoned well with both the sauce and butter going wonderfully with it.
Being a flank I knew it wasn’t going to be overly tender but was still reasonably so.
For $34, Markov is putting out a great steak in a place with an equally great vibe. I will be back soon that’s for sure.
How well it’s cooked ( Rarebit ) – 9.4
Flavour (Enjoyable Eating) – 8.4
Tenderness ( Flanky) – 6.7
Overall – 8.2
The Coopers Inn is known for their parma. It’s a fact, everyone knows it.
I was under duress when my friend said he didn’t want to walk far for a feed and wasn’t too sure if they did the same for a steak but suggested it anyway.
We walked in there and I knew my order straight away, a 300g porterhouse cooked rare with chips and salad of course ($26.50). I was so hungry at this point I didn’t really pay attention to what my friend ordered but it seemed to be some sort of burger or sandwich when it came out 20 minutes later.
My steak smelled of sweet char and smokiness and to my surprise was served with a grilled portobello mushroom on top. I was so hungry that the aroma was torture to my stomach as I did my pre-dine pictures. On tasting it had a generous amount of salt, possibly a touch too much, while the absence of pepper was clear.
While it was smokey and charred but there was something missing, the only thing I could attribute it to was the actual beef being light, the taste of the steak however did leave a sweet linger in your mouth.
They nailed the cooking with it being rare through and through. The tenderness was slightly lacking due to the leanness of the porterhouse cut they served, but for the price you can’t expect it to melt in the mouth.
I like The Cooper Inn, its close, cheap(ish) and does decent food, with their steak (and Parma) being no slouch.
How well it’s cooked (Rare) – 9
Flavour (Something missing) – 6
Tenderness (Too Lean ) –5.6
Overall – 6.7