Dined at Meadesmoore (a communal dining steakhouse) with a friend recently and wanted to share the wonderful experience we had.

We started the dinner off with the Burrata di Puglise, and the sweetness from the grilled grapes really paired well with the creaminess of the burrata. The fennel salad on the side also brought a hint of welcomed acidity.

For our mains we got the Meadesmoore Cut, which was a cut of steak from 3 different parts (the loin, ribeye cap and undercut); it was served with a butter that had spices, chives and anchovies, and a green peppercorn brandy cream sauce. Really enjoyed the tenderness and more meaty nature of the loin, and the slightly fattier flavour of ribeye cap. What really brought the dish to the next level was the complexity of the sauces and the butter- the umami from the anchovies and addition of chives made the butter a joy to pair with the loin, and the floral notes from the pink peppercorns in the brandy cream sauce grew on me more and more as we savoured every bite of the steak. I had asked for a recommendation on what red wine to pair with the steak (I generally like less tannic wines, more on the sweet side, but still want some complexity), and they definitely delivered on the recommendation. I went with a glass of Malbec (Terrazas de los Andes) 2021 and the oaky notes from the wine paired well with the steak. Would highly recommend getting the Meadesmoore Cut for those who want a mix of textures and flavours and to be surprised with creative sauces.

If you had to ask me what would be the only dessert I could order for the rest of my life, my answer would undoubtedly be the tiramisu. So of course we had to go for Tiramisu as our choice of dessert. The tiramisu was creamy and light, and a lovely end to our meal.

Overall would highly recommend coming to this place if your looking for great service (thank you to our lovely server Abby), great dishes, and an delightful time.