This is the sumibiyaki ribeye (300g). The menu says it is grilled over charcoal and seasoned with special mixed sauced, served with chef’s selected sauce. Very vague description but luckily it turned out better than anticipated. If I were to describe it I would say it’s served with a side of garlic crisps, sea salt, dried chili flakes and chef’s special sauce (which tasted like mustard to me). The meat went well with the salt and dried chili flakes but it’s not tender enough. Is it because it’s Australian and not Wagyu? That shouldn’t be the case in any matter.
My choice of dinner today was Lamb Shank at $30++, not bad but "nothing to shout about".
