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A Hereford Beefstouw

Home > Adelaide > Dinner | Family | Food and Wine | Lunch | Restaurants
by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami and Pokémon
Published March 9th 2017
As its name suggests, A Hereford Beefstouw specialises in a wide variety of steaks. All their steaks are noted to be sourced from grass-fed cattle, which contribute to their delicious flavour. Some of the steaks have also been dry-aged first, where the beef is hung on the bone in controlled condition to help intensify its flavour. To place your order, you are provided with a small slip on which you note down your desired steak and doneness, along with your preferred seasoned butter. You can also add any extras you desire to accompany your steak. If all the options on the slip become too confusing, you can place your order the conventional way – giving your order to a serving staff member.

One of the "regular" steaks available, the Sirloin Steak was done very well as evident by the fat, which was well rendered with a delightful char-grilled flavour. I chose to have half a lobster tail served with the steak. The lobster was cooked just right and the garlic butter that I chose to top the steak with had the right amount of garlicy flavour. The fries that came with the steak are a bit different from the ones I tried at other restaurants, in that they were cooked in duck fat.

A Hereford Beefstouw, Sirloin Steak, Adelaide
Sirloin Steak (Photographed by Jonathan Phoon)

So called from being the part of meat that "hangs" between the rib and loin, the lesser known Hanger Steak had a richer flavour and slightly firmer texture compared to the Sirloin Steak. We chose to have it served with the truffle butter, which had an intense savoury flavour from the truffles. Unlike the garlic butter, the truffle butter was served in a small dish rather than topping the steak.

A Hereford Beefstouw, Hanger Steak, Adelaide
Hanger Steak (Photographed by Jonathan Phoon)

We found eating their Beef Short Ribs to be a very enjoyable experience as the meat was tender enough to easily fall of the bone. The BBQ sauce that the ribs were cooked in imparted them with a moreish smoky flavour.

A Hereford Beefstouw, Beef Short Ribs, Adelaide
Beef Short Ribs (Photographed by Jonathan Phoon)

Curious about the restaurant's Home Made Rye Bread, we could not resist giving it a try. The bread was noticeably different from the white bread usually offered at similar restaurants. It had a firmer texture and slightly sour taste. Butter was served with the bread for spreading on it to lift its flavour.

A Hereford Beefstouw, Home Made Rye Bread, Adelaide
Home Made Rye Bread (Photographed by Jonathan Phoon)

A Hereford Beefstouw has an attractive, uniquely laid out salad bar. All the ingredients are displayed in round containers and organised in clusters according to their sources. Peas, carrots, broccoli and other vegetables are grouped in front of a "Vegetable Patch" sign; fruits in front of an "Orchard" sign; and grains in front of a "Paddock" sign.

A Hereford Beefstouw, Salad Bar, Adelaide
Salad Bar (Photographed by Jonathan Phoon)

If you feel a bit intimidated by the prices on the regular menu, the restaurant offers a selection of dishes at a reduced price during lunchtime as part of their Express Lunch menu. We took advantage of a Dimmi special which gave us 50% off our total bill. With this discount and the Express Lunch pricing, we had a hearty meal at a very good price.

A Hereford Beefstouw, Adelaide
(Photographed by Jonathan Phoon)
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When: Lunch: Mon-Fri: 11.30am – 2pm, Dinner: 5.30pm – 11.30pm
Phone: 08 8166 6987
Where: 143 Hutt Street, Adelaide, SA
Cost: Express Lunch: $12 - $28, Dinner: about $38 per main dish
Your Comment
Yummo - steak and lobster tail = a winning and delectable combination! Thanks for the tips re dining specials.
by Jenny (score: 3|1573) 195 days ago
Truffle butter.......Yum! Sounds great! Must pay this place a visit
by Paula McManus (score: 3|2620) 194 days ago
Foodi Photoh Classie
by YY on 11/04/2014
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