Search

Jumpin Kangaroo Fillets!

PUBLISHED: 13:44 16 February 2009 | UPDATED: 13:28 24 August 2010

Dining the modern way

Dining the modern way

by Andy McCorkell Whether it is a half pound of British Steak that you are after or a slice of kangaroo, there is something to whet your palette at a restaurant that is as perfect before or after shopping as it is on the way out to paint

by Andy McCorkell

Whether it is a half pound of British Steak that you are after or a slice of kangaroo, there is something to whet your palette at a restaurant that is as perfect before or after shopping as it is on the way out to paint the town red.

At Meat & Wine Co in Westfield London's Southern Terrace it is just as appropriate to wear those dancing trainers and a pair of jeans as it is to be wearing a shirt and tie that you were wearing at the office.

The company's single UK venue is bound to build into a successful eatery, with the experience of its restaurants in Australia, the Middle East, South Africa, Mocambique and Israel, fusing with a British sense of international cuisine and ingredients as equally sourced from Blighty.

To start, the calamari with a delicate herb batter and sweet chilli dip is as tasty and delicate as from any of the feted fish specialists in the capital.

And the tasty rib eye steaks with delicious honey glaze marinades come recommended among the very decent array of prime beef cuts that are available.

The tender, 28 day aged beef is basted and grilled on an open flame to seal in the natural flavour, complementing perfectly any one of the many fine reds on a menu that sports some of the finest bottles around.

A towering display of wine is the signature feature of all Meat & Wine Co restaurants worldwide.

At Westfield, the imposing tower of new world wine stands 10.5 metres tall and holds 1700 bottles of wine, with a further 3000 bottles on display throughout the restaurant.

Keep an eye out for specialities including the strong-tasting boerworst South African sausage, or for the more daring, a slice of springbok, known to mere mortals as the gamey antelope.

Also worth trying are the lamb cutlets, flame-grilled and served with a ratatouille and mint jus or kangaroo fillet marinated in the restaurant's unique basting and served with a potato gratin and red currant jus.

All the old desert favourites have been given a new twist and are certainly worth a try if you still have a corner to fill in.

And that chocolate fondant or Crème brûlée can all be finished off with delicious espresso and a drop of brandy.

Visit www.themeatandwineco.com/uk/london/shepherds_bush/ for more information.

andrew.mccorkell@archant.co.uk


If you value what this story gives you, please consider supporting the Brent & Kilburn Times. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Kilburn Times