Kingsleys Steak & Crabhouse

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Not too long ago, Kingsleys Steak & Crabhouse created a special bloggers dinner which featured a four course meal with matched wines. I've had a not so impressive experience at Kingsleys Steakhouse before but it turns out that in 2009, Kingsleys Steakhouse, both the King St Wharf and Bridge St venues, were renamed to Steersons. This invitation was thus the perfect way for me to check out the Woolloomooloo venue, which I hadn't been to before.

It wasn't just a steakhouse, but a crab-house too! Excitement overload!

 
Despite a week of treacherous rain, the evening was beautiful. We arrived at twilight and ate/drank well into the night, witnessing the sun set upon the city skyline. What a gorgeous way to spend an evening!

We start with cocktails and warm crusty bread.

Zen and I are seated next to Tim, the GM, and he talks to us about the extensive renovations which were recently completed. I recall a $250000 figure somewhere!  

First course, Zen has the steak tartare which is served with truffle aioli and sourdough crostini. This dish just totally reminds me of Paris and every mouthful (yes, I snuck in a few), was a luscious fusion of raw beef and seasoning. I have the baby octopus with chilli, salt and pepper which is equally as good!

Next is the Alaskan King Crab. Since eating Hokkaido King Crab in Japan, and watching the Deadliest Catch, I have a deeper appreciation for these delicious creatures. At Kingsleys Steak & Crabhouse, they are served the simple and best way - chilled on ice with creamy mayonnaise. I love the succulent sweet crab meat, its delicate flavour and the elegance of its brightly coloured shell. 

I also learn that Kingsleys Steak & Crabhouse are one of the few places to offer crab (Alaskan King Crab legs and QLD Mud Crab) at a fixed price rather than market price. They are competitively priced at $55.90 for 600g or $19.90 for 200g of Alaksan King Crab legs and $64.90 for 1 - 1.2kg of mud crab, which they recommended to be served in Singapore chilli style.

So when the market prices for crab are high, head to Kingsleys people!

Main course is Beef Wellington and Lars, the head chef, brings out these golden parcels and slices them in half right before our eyes.

One of the first things I solely cooked as a kid was actually Beef Wellington! And I'd have to thank an episode of Madeline for that! There was a cooking school episode where the girls learn to whip up croissants, souffles and beef wellington. I instantly fell in love with the notion of beef topped with pâté and mushrooms, encased in a light buttery puff pastry, and following that, had an adventurous time in the kitchen under Mum's supervision. I can't remember what recipe I followed, but i followed each step and measurement precisely and the results were splendidly enjoyed by the family.

If you're up for some reminiscing, here's the song that played in that episode of Madeline:

The Beef Wellington at Kingsleys must be pre-ordered and is a 400g eye fillet with mushroom duxelle in puff pastry.  It is exquisite  - the meat is a perfect medium, the mushroom duxelle adds a sublime earthiness to the dish and the puff pastry couldn't have been more finely wrapped.

Side dishes are charred new season asparagus with parmesan, iceberg with radish and blue cheese, and zucchini, peas, mint and Persian fetta.

Desserts - I couldn't go past the crème brûlée and immediately cracked the crystalised sugar upon its arrival. The custard was beautifully rich in texture. Zen has the toffee cheesecake and we both finish off with a macchiato... Or should I say café noisette since there seemed to be some French influences on the menu tonight? 

Oh, I also absolutely adored the dessert wine. Note to self: it was a Yalumba Botrytis Viognier

It was a really enjoyable experience overall and it's good to be able to add another fabulous casual fine dining restaurant to my radar. 

Thank you Sarah & Tim for your kind hospitality!

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Kingsleys Steak & Crabhouse
6 Cowper Wharf Rd, Woolloomooloo
Phone: 1300 546 475
Web: www.kingsleys.com.au

JENIUS & partner dined as guests of the Pacific Restaurant Group.