A Hereford Beefstouw
Adelaide seems a curious choice for A Hereford Beefstouw’s global expansion, considering the first 14 restaurants are spread across Denmark, Sweden and Greenland. It was over a wine deal that South Australian winemakers Tim and Sarah Burvill partnered with the Danish company to supply Australian-bred Hereford cattle to the chain’s restaurants globally. An Adelaide branch seemed like a reasonable next step.
The restaurant swaps stereotypical steakhouse decor for classic Scandinavian style and predictably puts a lot of thought into its meat, offering approximately a dozen different cuts. Dry-aged beef is hung for at least 45 days in-house and 700-gram rib eye steaks are carved from the bone at your table. The restaurant also pioneered 30-day dry-aged mutton, using Dorper sheep grazed on saltbush.
Balance all the meat with a fresh, simple salad such as rocket, poached pear and blue cheese, or quinoa, freekah, minted tahini and cherry tomatoes. Or maybe start the meal with oysters, salmon gravlax and a nip of aquavit, Scandinavia's favourite aperitif.
Beers and wines are mostly Australian: names such as SC Pannell, Jamsheed and Koerner sit alongside Vasse Felix, Shaw + Smith and Pikes. Watch as your wine is decanted through the tubed aerator – the theatrics suit the lively restaurant. These small touches make A Hereford Beefstouw feel special, though for the most part, it’s the type of place that’s familiar enough to be easy and comfortable.
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