The Ballarat Steakhouse, like the majority of Ballarat, is immersed in ye olde school charm. From the stained Eureka Stockade carved into the foyer's honey-brown floorboards, to the high ceilings, cream wall-paper and black and white pictures of Ballarat during the gold-rush era adorning the walls. The restaurant is spacious and welcoming with friendly staff and warm dark-wood furniture.
Now, while the Ballarat Steakhouse age their meat and base it, I've discovered that the key to the perfect steak is determined by two factors. One is the cut of meat that you select, the other is the degree in which you have it cooked.
This is the Scotch Fillet, cooked at Medium Well, with chips and garlic sauce. This is because Scotch Fillet is marbled (has veins of fat running through it) so Medium Well will ensure that the marble is cooked enough but still pink and juicy in the middle. I truly wouldn't recommend Scotch Fillet cooked at Medium or Medium Rare because a bloody lump of fat isn't appealing. For those who prefer their meat bloody (which I sometimes do), I would recommend the Porterhouse cut instead. However, if you're unsure, just ask the server to clarify, they're very helpful in this regard.
For those thinking, Ballarat is too far to drive just for a steak dinner, fear not. The Ballarat Steakhouse is part of the Squire's Loft Franchise and have a range of locations available and while I would also recommend the South Yarra and Geelong restaurants, my personal preference is for the Ballarat Steakhouse.
The Sticky Date Pudding and Double Chocolate Hot Fudge Cake (featured above) are delicious and are available at all restaurants. However, these desserts can be rich and a little too heavy straight after a meal of steak and choice of side option (you can choose from chips, baked potato or sweet potato). So my usual preference is for...
Disclaimer: The Lemon Tart isn't usually this big, I just happened to have received the last slice