Down here in ‘Straya, the home of kangaroos, Tim Tams and Steve Irwin (may God bless his soul), a ribeye ain’t a ribeye, it’s called a scotch fillet. Either way, it’s still bloody delicious, and when you have a mad wombat who decides to marry a 300 gram grass fed Hunter Valley scotch fillet to a whole mountain of truffled mushroom risotto (A$35.50), one couldn’t really care less.

The ultra tender scotch fillet is grilled to a perfect medium rare, which allows the beef to just slowly start melting in your mouth. Seasoned simply with sea salt and black pepper, the natural beefy flavors are at the centre of attention, with the salt and pepper providing that extra oomph to the steak. The red wine jus that glazed the steak added an extra and very welcome depth of flavor to the already stellar steak.

As for the reservoir of risotto, the risotto was tremendously tasty and suitably thick. The brown sauce that surrounded it was rich and chock full of delicious flavors. Even though I couldn’t quite smell or taste the truffle in there, the risotto was so ridiculously redolent I relished every last grain of it.

The Happy Wombat certainly knows how to spread the joy to other species, and they certainly know how to turn humans in to happy humans by way of their fabulous food.