Wanting to dine at a Modern Australian restaurant with views of the river, head over to Portside Wharf and you could find yourself sitting here at Belvedere. An environment perfect for a date, a birthday party or just simply a gathering with a variety of dishes offered on their menu ranging from cold entrees to pasta or if you feel like mixed grill or even seafood or steak, Belvedere's menu will suit any tastebuds. What intrigued me about the restaurant would be first, the glass display in front of the restaurant showing dry aged beef. Although I have always been a regular at Portside dining here and there, I never gave myself the time to try it here and so since we wanted to try somewhere new, we figured that here would be a good choice for a date night.
'Eye Fillet (200g)' ($38) was pasture fed and a certified organic beef from Central Queensland. It is always great to see that local community is being supported by each other by sourcing out beef from our own Sunshine state. There are a few choices for sauce in which I picked Mushroom sauce.
The mushroom sauce seemed to have been reduced quite finely but it is nice to see the bits within it. Every restaurant has their own way of serving and making their steak sauce. The mushroom sauce was subtle but had the right amount of mushroom punch although I personally do like it if it had a stronger punch and taste. It was also very thin in terms of liquidity.
The steak was done well as asked which was great. A fine meat indeed, you are able to see it when you slice through it as well as when you place a slice in your mouth and as you chew it, you are able to taste the tenderness and juice as it oozes out.
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| All steaks are served with steak fries, and I do have to say that these were cooked very well, golden and crunchy on the outside and moist on the inside, although it was a bit too salty. |
'Rump (350g)' ($36) was grain fed for 70 days and a type of riverina angus beef from New South Wales. It is nice to see the strong grill marks left on the steak which gives it not only the smoky flavour but also the little burnt bits and allows the steak to ooze out the juices everytime you slice through it.
The steak was cooked abit under than what we had asked for but it didn't bother us too much but if it was cooked just the way we had liked it to be, then that would have been superb.
The pepper sauce was actually not bad even if I do usually prefer real peppercorn pieces within pepper sauce. Sometimes reduced pepper sauce can have the most subtle hints and some, you won't really taste much of the pepper at all. However, this still have those pepper hints here and there which doesn't happen consistently but makes you instead have little surprises everytime you dip your steak into the sauce.
