As I had been constantly walking past Goodman at the Old Jewry I have been interested in visiting this restaurant for a while - probably because whenever I walk past the restaurant (every day in fact) I am hungry so my stomach has picked up it's senses to let the partner know I want to dine there soon.
We had finally picked a day to visit this steak house and discovered they have restaurants in three locations, as we were staying near the City side as we were going to Vertigo 42 straight after we picked the City restaurant.
The decoration was pretty simple but more beautiful than any other steak houses I had visit before, I enjoyed how the friendly staff had explained the menu to us and the "blackboard" for the different steak cuts, the weight and price. As an individual who has been bought up in the food industry and been exposed to delicious food I had been tempted to try out wagyu beef, it has been in the media every so often and every time it has been, you are guaranteed some "beef expert" comes out to explain about the grading and the types.
We ordered a Pan-fried scallops, pea puree, pancetta with Tarragon to share and I had the Australian Wagyu Sirloin whilst my partner had the Porterhouse. As an amateur, I first questioned what Porterhouse was for, turns our the T-bone and the Porterhouse are both steaks of beef cut from the short loin, Porterhouse steaks are cut from the rear end of the short loin which means it includes more tenderloin steak along with a large strip steak whilst the T-bone steaks are cut closer to the front. It sounds complex to me.
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| Pan-fried scallops, pea puree, pancetta with Tarragon |
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| Australian Wagyu Sirloin |
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| Australian Wagyu Sirloin (inside) |
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| Porterhouse steak |
I am a lover of scallops and it was delicious, my partner saved me an extra one as being a scallop addict I do like to eat quite a lot of them if I can. My first experience of eating a Wagyu beef was an Australian one rather than a Japanese one. I had discovered that the Australian Wagyu Associstion is the largest breed association outside of Japan and the wagyu cattle are grain fed for the last 300-500 days of production as well as certain wagyu bred in the Western Australian region often have red wine added to their feed.
It doesn't taste like any other steak I have attempted to make or tried, although I love the steak my partner makes, this steak was quite delicious. My photos doesn't do much justice however it was rather smooth when I had taken my bite (I did order a medium for mine - I should order a medium rare or more of a rare next time), it didn't stick to my teeth (yay) and it doesn't give off this "beefy taste" some steak usually have when you consume the meat.
I would return next time for a celebration meal, but until then this is a meaty but delicious and filling meal.
11 Old Jewry,
London
EC2R 8DU
http://www.goodmanrestaurants.com/
