Revisiting Wooloomooloo Steakhouse

Back at our favourite Australian themed Hong Kong steakhouse. If you've appreciated the veracity in the previous statement, you know it. 😏 Took a while for the fact sink in that it's been a dozen years since we first/last ate at Wooloomooloo? Time sure flew by stealthily. 😓

Focaccia looked the same as the last time. Just more onions. Great munching with butter.

Treated myself to a dirty martini with olives stuffed with blue cheese. Drink's a little salty from the brine and I was hoping for more blue cheese in those olives.

We give thanks to the rabbit holes in YouTube for the subliminal spurring to order a jumbo shrimp/prawn cocktail. I do not even remember if I've ever had one of these.

For some reasons, I had expected jumbo shrimps/prawns to be......you know, jumbo. These were large but not enough for my imagination apparently. But they were nicely chilled and meaty with a light sweetness. What made me enjoy this was their cocktail sauce with avocado mousse and cream cheese. The latter two I guess aren't traditional to these but hell yeah they worked and we liked it.

Lobster bisque which didn't seem to be as great as I remembered it. Maybe the recipe changed or perhaps I remembered wrong, guess I'll never know.

Got a claw in this one.

300-day grain fed I 48 hours marination I 4 weeks wet aged I illinois

I've always been curious about the cajun ribeye in steakhouses so today was the day the cat died. Not a bad experience with that little bit of heat from what I feel tasted like barbeque dry rub. Much prefer the steak without it. Didn't regret ordering this though because now we know. It's tender from the wet aging and very moist unlike dry aged ones which tends to be not juicy. Where wet aging pales in comparison is flavour intensity.

550-day grain fed I marble score 8-9 I south australia

Because we were splurging, Mayura Station chocolate fed wagyu ribeye. 

Meat's tender with texture, laced with melty intramuscular fat and the flavouring was nice with just salt.

I remember their sweet peppercorn sauce from the last time and it tasted like how I remembered it. Still my favourite among the four followed by the red wine Madeira. The au jus and ginger ponzu ties in the third place though that au jus seemed just appropriate with the Mayura Station wagyu. Maybe the ginger ponzu is last then. It's not bad tasting, just not so much my thing with steaks.

Coffee's bitter and not bad.

This dessert was called Gorgonzola & Figs. So it's an elderflower cake with Gorgonzola ice cream and a fruity fig compote. Nice.