A Hereford Beefstouw

Continuing from the batik cake post, here I am finding myself to fall in love in sharing good food around. This time off, let's go to Adelaide, Australia for a brunch at A Hereford Beefstouw. 

A Hereford Beefstouw is a steak house established by a family in Denmark. Over 41 years, it has grown to 14 restaurants across 4 countries, Denmark, Greenland, Sweden and now Australia. This restaurant in Adelaide was officiated at Hutt Street on September 2011.

Xiang Ting and I had sealed a deal to redeem our lunch voucher which costed $29 for two from Scoopon (a popular site for Australian to get good deals) after our final exam in November. Upon reaching the restaurant, I was awestruck by the restaurant design. It has a classic Scandinavian (a historical cultural-linguistic region in Northern Europe characterized by a common ethno-cultural Germanic heritage and related languages that includes the three kingdoms of Denmark, Norway, and Sweden) design and modern art.  

The exterior of A Hereford Beefstouw
The interior of the restaurant looks even more splendid and classy. It has a serving table where the waiter and waitress had their final perfect touch on the plating. The salad bar enables its customers to make their own salad.

Interior: Serving table and salad area
In addition, there is a huge array of wine available. Wine can go perfect with a lunch too.
Interior: Wine display
Customers can choose to sit at the balcony overlooking Hutt Street and enjoying the warm sunlight too.
Perfect lunch environment
Besides the pleasant environment, its waiters and waitresses were friendly too. I can't help but notice the details imprinted on their cutlery and table. It manufactures its tables, chairs and knives on their own. In here, you can feel that you are welcomed and given full attention. 

Engraved knife

Engraved salt container

Engraved table number 

Okay! It's time to go for the menu and feed our growling stomach. 
Front page of menu: introduction of A Hereford Beefstouw 

We were allowed to order two types of sandwiches each from the Danish Smorrebrod Menu (lunch menu). This was what we had ordered: 

I ordered fried fillet of flounder and roast beef with remoulade. The fish was pan fried with bread crumb and crunchy. Roast beef was roasted to perfection and A Hereford Beefstouw's pride is in its own fine beef herd of high quality. Remoulade (yellowish, similar to tartar sauce, contains curry, horseradish, paprika, anchovies, caper and a host of other items) accompanied both beef and fillet well.  
Roast beef with remoulade (above)
Fried fillet of flounder with remoulade (below) 

Xiang Ting ordered the snack plate and ox tongue. The snack plate consists of pork liver pate (meat paste from pork liver), beef aspic (clear jelly made of beef stock and gelatin) and corned beef (salt-cured beef). Besides that, she ordered corned ox tongue and Italian salad too. I liked the salad a lot.
Veterinarian's midnight snack with pork liver pate, beef aspic and corned beef (above)
Corned ox tongue with Italian salad (below)

A satisfied stomach and a happy heart, this is what A Hereford Beefstouw aims to give its customer. And this was what we felt after the lunch. Next time off, I would like to try its famous Wagyu Beef. Do wait for me, A Hereford Beefstouw! 

Love, Victoria. 

Website: http://a-h-b.dk/eng (Make your booking online) 
Address: 143 Hutt Street, Adelaide, SA 5000.
Trading hours: Mon-Fri (11.30am-2pm), Mon-Sun (5.30pm-10pm)

A Hereford Beefstouw on Urbanspoon

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