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Sir and M'Lady Dine Out is a restaurant, travel, bar and food journey across Australia and the world. Come with us as we eat, drink, holiday and cook our way through life.

Friday, 27 February 2015

MEAT DISTRICT CO - KING ST WHARF, SYDNEY CBD

Meat District Co
Shop R3 (on the Promenade)
11 King St Wharf, Sydney

King Street Wharf is such a pretty location and Meat District Co is one of the newest additions there and already looks set to stay for the long haul.

As the name obviously suggests, it's a meatery, although to be fair there are plenty of choices on the menu for those that like no meat, a little or a lot! Mlady is probably in the "a little" category while Sir is "a lot - or more". By daylight the views are spectacular out across the water of Darling harbour, and by night the lights come out and the sparkles shine all night long.

Meat District Co is an indoor/outdoor venue with plenty of promenade level al fresco seating as well as a smallish promenade indoor area and a larger indoor area upstairs. It actually fits in a surprising number of people.


Drinks time for starters (of course)!!! We chose a couple of really nice ones (well if the truth be told we were fortunately guided to try these).  Sir of course had rum - in this case a Spiced Orange Mojito. He loved this variation on the classic - made from Caribbean Sailor Jerry Spiced Rum paired w. muddled lime, orange, mint and raw sugar, topped with crushed ice and a dash of soda.It also looked spectacular too - turning a few heads from nearby tables. Mlady had the colourful Watermelon Caipiroska made from muddled watermelon, limes, raw sugar and Smirnoff vodka that is then strained and served short over crushed ice and then finally garnished with watermelon and a lime twist.




















Ever had bone marrow to eat?

It's quite a unique treat - as a nibble of course because there isn't usually a lot of it.

On this occasion though it was a decent sized serving of roasted bone marrow with garlic, parsley, mustard seeds and chilli served with bread. The marrow was delicious with great flavours and the bread made this entree quite substantial.



The interesting dishes continued with a compressed grilled watermelon salad with sumac, goat cheese and hazelnut. Compressing the watermelon and squeezing a bit of the liquid out ensures it holds together when grilled. It's a great combo!

If you're a truffle-aholic like Sir then also like him you'll love the truffle fries, truffle salt, truffle Parmesan and truffle aioli. It's a truffle lovers heaven!



Who doesn't like a good burger? Mlady is quite the fan of them to be honest.

After deciding to have a burger the next challenge was - which one?

After what seemed like an age she finally decided on the cheese burger.

It was made from a MDC (Meat District Co) beef patty with bacon, aged cheddar, caramelised onions, mixed greens, tomato, pickles and house sauce.

It was so full that it needed a skewer to hold it all together but Mlady handled it with aplomb! The verdict - juicy meat, nice salad, tasty sauce and great flavour combination. She enjoyed it.

Sir was after meat - and as it was Meat District Co - he was after plenty of it!

He chose the massive ribs and sirloin combo - meat eaters heaven with sirloin fillet and a half rack of pork ribs with a choice of fries or side salad and a pot of sauce.

The meat was beautiful, with the steak perfectly medium rare as ordered and juicy and tender and the the meat on the ribs fell off the bones.

A rich tart to end the evening - sounds good.

The caramel tart was made from MDC's caramel filling, salted caramel popcorn, crushed peanuts and banana gelato.

This dessert looked spectacular with the large rectangular shell full to the top with flowing caramel. Scattered across it was a good quantity of caramel popcorn and the banana gelato gave it all a banoffee feel.

We also decided to try the Classic Affogato - well Mlady did. She's quite the affogato fan and certainly wasn't disappointed with this one! The high glass looked great and it all went well together. 

Meat District Co offers plenty for the meat lover, but also caters really well for those who don't want to much. Service is very friendly and helpful and the location is amazing!

Sir and Mlady dined as guests of Meat District Co and the Platinum Restaurant Group.  Thanks to Andrea and Steph for looking after us so professionally and nicely. Special thanks also to Fallon Gomesz for inviting us and arranging our visit.

Meat District Co. on Urbanspoon

SEAFOOD WITH MALAYSIAN DIPPING SAUCES

Seafood with Malaysian Dipping Sauces

It's summer and that means it's the time of year to eat as much seafood as possible - well at least that's our objective! We love fresh or cooked seafood choices and this time we were trying it all with Malaysian sauces - as many as we could find (within reason).

We wanted to mix things up a bit too with our Malaysian seafood meal so we started with a Malaysian curried scallop salad. It was super easy, we simply lightly cooked some juicy scallops in the pan (don't overdo them - remember they keep cooking a bit more after they're removed from the pan) in some Yeo's Malaysian Curry Sauce. We then added it to some baby spinach and mixed a dressing from the curry with some good vinegar and a good splash of extra virgin olive oil. It was great.


Next up was some chilli baby squid. Baby squid is such a tasty treat to nibble on and chilli goes so well. All we did here was to again lightly pan fry these little suckers and add some Lingham's Chilli Sauce - so easy, so tasty and so popular.





















Eating seafood on it's own is always nice, but we usually like having some tasty sauces to use for dipping.

On this occasion we were using Malaysian sauces to add some spicy zing.

We ended up with a good range of Yeo sauces too - with some of the Yeo's Malaysian Curry Sauce warmed, some Yeo's Sweet Chilli Sauce,some Yeo's Satay Sauce (which is beautifully thick and rich) and some Yeo's Chilli Sauce with Garlic.

We also blended some Yeo's Sweet Chilli  Sauce with some fresh lime juice. This mix makes a great dip for seafood but it also works brilliantly as a marinade too for either seafood or chicken.




















We ended up having quite a feast with some fresh king prawns, our Malaysian curry scallop salad, our chilli baby squid and a whole platter of crisp goodies like soft shell crab, seafood spring rolls, prawn money bags, seafood triangles and fish bites. Throw in a few fresh salads and a baguette and it's a pretty decent meal!

Sir and Mlady's seafood with Malaysian dipping sauces was supported by the Malaysian Kitchen Programme.



Saturday, 21 February 2015

MECCA BAH - BROADBEACH, GOLD COAST, QUEENSLAND

Mecca Bah
3 Oracle Bvd
Broadbeach, Gold Coast, Queensland

Mecca Bah is such an exotic venue - in fact it's what you would probably be expecting from the name.

It's a very spacious place with a variety of different areas - with seating inside, outside along the pretty boulevard or in their large covered inside/outside area at the rear of the restaurant.

We chose the inside/outside area as it was a beautiful sunny day and it just looked so nice there.

Mecca Bah is of course Middle Eastern food and their brand and group has grown to now have venues across a number of cities in Australia.

It's obviously providing food and venues that people like.

It was just so pleasant sitting there watching the world go by and eating delicious food.

It's open 7 days a week for lunch and dinner and stays open late so there are plenty of available times to visit.

Make sure you take a look around too - there are so many artifacts and ornaments there adding to the feel and experience - it's lovely.

It was midday and that meant it was time for a drink - actually it was opening time at 11:30am but near enough!

Sir had a tasty Casablanca martini which he thoroughly enjoyed and Mlady had the slightly sweeter Turkish delight martini which hit the spot for her!

We then started to eat - and boy was there a lot of food to try - we only got to a small portion of the extensive menu.

First up was the Moroccan potato cakes filled with goats cheese and pine nuts. These little beauties were a favourite of Mlady's - crunchy on the outside and soft and full of flavour inside.


Pastry and meat are made for each other aren't they? The lamb sfiha was a winner with Sir - but he loves meat and he loves pastry. It was not a heavy starter - made from open pastry with spiced lamb, tomato and mint and lemon. Delicious!

Next was some tangy and tasty hummus topped with spiced lamb, pine nuts and herbs served with Lebanese Za'atar bread. It was a bit more complex than your usual hummus - and the extras certainly went well.












We both like haloumi but we loved this variation - baked haloumi with pomegranate, mint salad and lemon.

Of course lemon is a must with haloumi but this version had even more tang with the pomegranate and mint - the addition of the pomegranate and mint was great.

Next up was Mlady's highlight of the meal (she's the healthier one of us obviously).

It was a pretty and colourful salad of mixed quinoa, roasted pumpkin, snow pea tendrils, asparagus, fetta cheese with a spicy apple balsamic dressing.

Of course Middle Eastern food means meat on a skewer. This was not like any other presentation we'd had previously either.

The Baharat spiced lamb shish came with bell peppers and onions and was served with Lebanese flat bread, tomato, cucumber, fresh herbs and fragrant pilaf rice.The meat was on a skewer  hanging over a dish of hot coals with a mesh grill on top. You then simply slid the meat, onions and peppers onto the grill and slightly "toasted" them a bit more. There was also some fragrant wood chips and sawdust to sprinkle onto the coals - adding even more flavour and creating a lovely "show".














Dessert for some people is the best part of any meal. For us it is certainly important - almost essential in fact!

We had a lovely platter with interspersed sections of cheesecake and ice cream. It was orange blossom cheesecake with pomegranate, raspberry and honey syrup served separated by scoops of vanilla ice cream.

We then finished everything off with some rich and thick Turkish coffee.

The showmanship of the serving process makes it all even more interesting - and lets not forget the sweet Turkish Delight that came with it!
























We slowly sipped on a couple of "dessert martinis" to complete the feast! Mlady's slightly sweeter tooth was quenched with a marshmallowtini - garnished with petite marshmallows. Sir had the quaintly named baked apple pie - and yes it did taste exactly like this!!


Mecca Bah is an exotic escape right on the Gold Coast. The decor is of course Middle Eastern - and nicely done. Service is fast and friendly and the food and drinks are a treat. The biggest challenge is what to choose - the menu certainly has heaps of variety!

Sir and Mlady dined as guests of Mecca Bah and Platinum Restaurant Group. Special thanks to Mecca Bah Gold Coast Manager Stan for spending time with us. Thanks also to Caitlin, Cathy and Domenica for looking after us so well. A big thanks to Fallon Gomesz of the Platinum Restaurant Group for inviting us.



Mecca Bah Gold Coast on Urbanspoon