A new steak kitchen has hit the South East and top quality steak is just the beginning. They have a range of dishes to satisfy all tastes and they have an impressive walk in wine cellar housed upstairs in the middle of the room. They have a wall of cows in picture frames, a neon light of a cow with wings and meat cleavers for the door handles. Just to name a few of the awesome quirks about the place.
To kick off we started with a cocktail, the MPD espresso martini. It was served with a liquid nitrogen cream on top which created a smokey effect. Yay let the theatrics begin.
The Moonlight oysters were delish! Served with a squeeze of lemon and sweet elderflower granita. The coldness of the granita made the oyster taste super fresh and the sweet and sour flavours complemented the creaminess of the oyster.
The meat on the lamb ribs was tender and easily fell off the bone. They were dressed in a bright green salsa verde which livened the flavours of the lamb. Little pickled balls of carrot were scattered around the plate, they looked as though they had been balled with a teeny tiny melon baller. This was a fun dish.
I liked that the steak tartare came with hand-cut potato crisps, a good salty crunch with the rich flavour of the beef and 63 degree egg yolk. It had a hint of horseradish which was a nice touch.
The kingfish was beautifully cured and had pickled kohlrabi and green apple for sweet and sour elements which complimented the fish. Lots of lovely textures with all the elements and crispy pops of puffed rice.
The Millas farm duck breast was perfecty pink with sweet baby beetroots and a lovely sweet jus with witlof and walnuts.
They had a good variety of cuts of meat to choose from, well it is a steakhouse after all. We had the scotch fillet topped it with béarnaise and ate it with the triple cooked fat cut chips. Happy days.
Choosing the truffle mac and cheese for a side was a great idea. It was creamy and had that lovely truffle flavour throughout.
More potatoes please. The hand cut chips were seasoned with a lovely MPD spice.
The desserts were exciting. We started with the apple tart tatin with vanilla icecream. The apples were soft and covered in that sticky dark caramel with a buttery pastry base. Very indulgent.
The crème brulee was a chocolate version which was different. It had the crispy bruleed top and a smooth chocolate custard beneath.
The MPD tiramisu was a Heston moment. They served a plate of chocolate soil and crispy choc pearls then proceeded to spoon the coffee snow onto the dish at the table in front of us. The snow was made in liquid nitrogen so each spoonful of snow was followed by a trail of smoke. The snow melted in your mouth and soil and pearls were a lovely combination of textures.
It’s a big space so you can take the whole extended family and you can also book function spaces for special events. It’s great new place to visit for a great feed in the South East.
I heart MPD steak kitchen!
MPD Steak Kitchen
Address: 288 Clyde Rd, Berwick VIC 3806
Phone: (03) 9702 0758
Trading Hours: Thu & Sun:(lunch) 12pm-3pm, Tue, Wed, Thu, Sun:(dinner) 5.30pm-10pm, Sat: 5.30-11pm