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The Meat & Wine Co

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 October 6th 2021
The Meat & Wine Co, along Currie Street in the Adelaide CBD, is one of the various branches across Australia that specialises in meat dishes with a particular focus on African cuisine. Aside from their main menu, the restaurant occasionally offers specials for those who like a bit of variety.

Their Wagyu Rump was quite tender and was grilled sufficiently to give it a delectable charred flavour. The chips we chose to accompany the steak were fried to golden brown and was seasoned with the right amount of salt. For an extra cost, you can pick a sauce to come with your steak. The Hot African Chilli sauce we picked packed a potent spicy kick with a hint of sourness.

The Meat & Wine Co, Wagyu Rump, Adelaide
Wagyu Rump (Photographed by Jonathan Phoon)

Available to be ordered as an entrée or main sized dish, the Boerewors, a type of South African beef sausage, had a distinctive spiced flavour. They are best enjoyed eaten together with the accompanying chakalaka sauce, which has a slightly sweet flavour and acts as a great foil to the sausages. Served with the sausages were corn croquettes, which had a lovely crisp coating.

The Meat & Wine Co, Boerewors, Adelaide
Boerewors (Photographed by Jonathan Phoon)

When ordering their Slow-Cooked Ribs, you can choose between beef ribs, pork ribs or a Ribs Platter consisting of a combination of both. Both the beef and pork ribs had flesh which was easy to separate from the bones, with the savoury flavour more pronounced in the beef ribs. The farm salad we chose to accompany the ribs partnered nicely with its freshness and was dressed with a honey mustard dressing which imparted a hint of tanginess.

The Meat & Wine Co, Ribs Platter, Adelaide
Ribs Platter (Photographed by Jonathan Phoon)

Their sourdough had a light and fluffy texture with the crust not being too tough. It was also served warm, so the accompanying French cultured butter melted easily when spread on it. The butter also had a layer of olive oil poured over it to provide additional moisture.

The Meat & Wine Co, Sourdough Bread, Adelaide
Sourdough Bread (Photographed by Jonathan Phoon)

While meat dishes are the main focus of the restaurant, it also offers desserts that are just as delectable as their main offerings. The filling of the Chocolate Tart had a lovely degree of chocolatey flavour, set off nicely by the buttery and crumbly pie crust. The hazelnut praline provided a bit of crunch and the beef fat caramel added a distinctive sweet flavour that was not too strong.

The Meat & Wine Co, Chocolate Tart, Adelaide
Chocolate Tart (Photographed by Jonathan Phoon)

For something that is not as rich, there is the Boozy Banoffee Pie. The crust of the pie was done as well as that in their Chocolate Tart and the banana cream had enough banana flavour to make eating it a satisfying experience. Their dulce de leche, a type of caramel sauce, had the right amount of sweetness and we were able to taste the rum that was included in the banana jam. Completing the dish was torched banana and a sprinkling of shaved chocolate. Both the desserts we chose came with peanut ice cream that had a delectable degree of peanut flavour.

The Meat & Wine Co, Boozy Banoffee Pie, Adelaide
Boozy Banoffee Pie (Photographed by Jonathan Phoon)

Diners that visit during lunchtime from Mondays to Saturdays can order from their express lunch menu which includes a glass of wine, beer or soft drink of the diner's choice. Its location makes it a convenient stop for those in the city desiring to experience meat dishes with a bit of South African flair.

The Meat & Wine Co, Adelaide
(Photographed by Jonathan Phoon)

The Meat & Wine Co, Adelaide
(Photographed by Jonathan Phoon)
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When: 12pm – 10pm (open till 10.30pm on Fridays and Saturdays)
Phone: 08 8127 0888
Where: 39 Currie Street, Adelaide, SA
Your Comment
Another gastronomical article Jonathon. I stopped at the ribs platter and just drooled for a few minutes. It's the tastiest drool I have had for ages.
by Neil Follett (score: 3|3169) 9 days ago
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