Eat, Pray, Love

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

Engraved knife

Engraved salt container

Engraved table number

Front page of menu: introduction of A Hereford Beefstouw

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)