C grill just reopened after renovation and it shows. There is the new car smell of a sort, freshly covered and colored aural dampeners attached to the ceilings above and dim lighting that takes advantage of the natural light that comes with a sunset. The interior is blue and grey and dark shale brown, the color of a drawn beach and we sat after a day of work while black attired waiters and waitresses shuttled back and forth like fingers across a loom.
Of note: the chef and pastry chef worked for Gordon Ramsay and if one considers that to be an appellation, then one should already be aware that the food will be quality and delicious. These assumptions are true, let me assure you.
For appetizers we had the beet salad and the pork belly. The beet salad was the rouged red of warm blood, whole beets upon clouds of goat cheese mixed with marscapone. They were delicious and perfectly cooked. The cheese had a tinge of sweetness that compliments the underlying sweetness of the beets. The pork belly was fantastic and also came with little accents - a creamy polenta and golden raisins. The meat was perfectly cooked, which is a hard thing to say about pork belly. The fat melts on the tongue and one wonders with pity what can so move a vegetarian.
For dinner we each purchased a steak and this is where the grill shines. Each steak is aged a minimum number of days, and all the beef is grain fed for a minimum of 300 days. The beef is truly transcendent, perfectly cooked and with marbled fat that melts in the mouth with each bite, while still having a bit of crunch. The steaks are perfect and if you want to taste wagyu for less than a few Hundred dollars, this is the place to find it. 250 grams of wagyu for 65 dollars is criminally cheap, and this is the best beef I think I have ever eaten. Honestly.
The dessert was a special, a bread pudding with candied walnuts that at the point of consumption devastated an already ravaged sense of hedonism - it was the final sacking of my diet, a capitulation wherein I agreed, internally, to run for a few hours because it would be worth it.
From my limited experience in Wollongong, I have to say that this is the best restaurant in town, and I highly recommend that you come here, if you can. read more
