Black Cow Bistro was the only restaurant that I put in my 'must-try' list in Tasmania. My first leg of the trip was to Launceston, and the restaurant was only within 10 minutes walking distance. I booked the restaurant a day before I arrived because I'd be eating alone. I thought it would be easy for a restaurant to spare a table for one person.
On the day, I walked into the restaurant at exactly 6 PM. I sat at my designated table and the staff already prepared some magazines for my eyes to feast on (yes, they provided me with a WBM and Gourmet Traveller). The simple menu didn't help me to choose quicker. I wanted two different things, one from the grill and one marbled wagyu steak.
Unfortunately, I only had a stomach space for one, so I chose the medium rare Robbins Island Wagyu Scotch Fillet with a marble score of 7+. The cow was grain fed for 300 days, specially prepared for a group of customers who crave the 'melt-in-your-mouth' effect. The steak was served with a lemon cheek. The minimum order for this steak was 450g...
To the order, I added truffled bearnaise sauce and Cafe de Paris butter. I also asked for a side of Yorktown organic carrots, which served with harissa yoghurt, linseed and rye. The carrot was super sweet, it was already so tasty eaten by itself.
My steak was fantastic, from the colour, texture and flavour. I made a mistake in ordering two additional sauces because I ended up using salt to accompany it. I really savoured every bite that I took. Sadly, I couldn't finish the whole steak. The staff said I did really well (hahaha).
I highly recommend Black Cow Bistro to be put into your Tasmania itinerary, and it's best to book the restaurant in advance if you dine in a group of 3 or more people. It was a full house on Thursday when I dined there. Eating in a group will also give you better chance to try different meats and side dishes that Black Cow Bistro offers.