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Published January 4th 2019
Specialising in dry-aged steak
There are plenty of places to enjoy a good meal in Sydney, but finding the best T-Bone, Rib-Eye, Fillet or Rump can be time-consuming and expensive. Then a new oceanfront steakhouse comes along in Manly and it reinvigorated the tired old formula through sheer premium quality and stylish interior fit-outs.
Fire & Ice Grill and Bar is definitely a haven for meat lovers. Their signature dry-aged beef is extremely popular for its unique aroma and flavour. Their beef is sourced directly from farmers and is then dry-aged in the restaurant. With a range of mouthwatering steaks and freshest seafood on the menu, there is something for everyone.
The beef and signature cuts are left to mature through the method of 'Dry-Ageing'. My Japanese companion, who is also a meat connoisseur, said this is an expensive method to refine the beef, allowing the microbes to do their magic in making the steak more flavoursome and tender. As such, we can expect the complexity of flavours that complement the palate.
When we were led to our seats, we could not but notice the large windows, which showcase some of the best views of Manly Beach! Our table was by the patio and we can literally smell the fresh ocean air. The spectacular Manly beach views are right in front of our eyes, we could not ask for better frontage seating while enjoying a fine memorable dining experience.
Summer season is upon us, and since we are near a beach, so it is the perfect opportunity to celebrate the start of the year with a glass of sparkling and some cocktails. My friend was certainly happy with her sparkling wine. Nothing says Sydney Summer like sipping a cocktail and overlooking the water. Our relaxation mode was definitely on.
I ordered one of the signature cocktails - ICE, it was frosty and delightful. The other signature cocktail is called FIRE and I was informed it is best to order that during dinner time with its special theatrical concoction performance.
TUNA TATAKI $19 Sashimi Tuna, brushed in wasabi and soy, seared with a sesame seed crust. Served with wasabi aioli and soy.
For entree, I could not resist but to order my favourite seafood dish - tuna tataki. It used sashimi grade tuna, brushed in wasabi and soy, then seared with a sesame seed crust. It sure looked good, tasted great and just a wonderful yummy Summer dish.
BEEF CARPACCIO $21 Thinly sliced seared fillet served with a warm porcini mushroom dressing & light salad & crispy toast.
My friend ordered the beef carpaccio and it was beautifully presented with delicate beef fillet slices that were almost translucent. We could tell Fire & Ice used great quality fillet of beef, beautifully dressed with a refreshing artichoke salad. It was a deliciously authentic Italian dish.
Sole $40 Pan fired whole lemon Sole in a light batter with lemon butter sauce, served with chips and salad
The owner, David, highly recommended the Sole fish for us to try. We were impressed to receive a whole lemon sole pan-fried in a light batter with lemon butter sauce! The texture of the fish was sweet, delicate and flaky and the accompanied sauce was light and fresh and not overbearing.
The chef left the bones in for flavour, but they are easy to remove. The portion was definitely generous.
For the other main, we received a superior aged prime ribeye from the Aged Lockers. It was grilled medium rare. The ribeye steak was particularly juicy and intense in flavour. The exteriors have a beautifully charred crust, and the meat possessed the rich, nutty flavour for which dry-aged meat is so revered.
Superior Aged Beef - Aged Prime Ribeye $59 (400gm) From the Aged Lockers, served with chips and salad.
The distinctive flavour comes from the decent amount of fat spread throughout the meat, making the signature cut a well-rounded choice. Despite all the amazing dishes thus far, the dry-aged steak was the highlight dish of the day.
I had a nice chat with one of the owners and learned the secrets to a superior steak. Storing and dry-ageing meat is a proven method to maximise a meat's texture consistency and intensify its flavour. All fresh meat is aged at least a few days, but dry-ageing extends this period to 4-6 weeks to achieve the perfect steak.
Many restaurants and businesses use a cool-room to store and age their meat. Cool-rooms actually over-dry the meat as the temperature cannot be controlled efficiently and is often too cold. This means the enzymes are unable to effectively break down the muscle tissue to cultivate that juicy, melt-in-your-mouth steak.
The Dry-age Locker offers full control of temperature (in precise 0.1°C increments) and humidity without the need for an external water supply. The longer the meat is stored, more intense flavours are produced and the softer it becomes. This essentially takes the guesswork out of producing a quality steak, leading to the most tender, flavoursome beef you will taste.
These dry-age lockers are significant investments the owners have put down in order to serve premium quality meats at Fire & Ice. We were very fortunate to sample one of the finest steaks today.
COOKIES & CREAM MOUSSE $14 Oh! So light, tastes so good served with ice cream.
We ended the meal with a sweet cookie & cream mousse. Who could really resist ice cream and dessert on a fine Summer day? Needless to say, we were extremely full and needed that long stroll along the Manly Beach afterwards.
If you are craving for a perfect dry-aged steak or looking for a spacious celebration venue, then look no further than Fire & Ice Grill and Bar located in the heart of Manly with stunning ocean-front views of the iconic Manly Beach!