Date attended: 20 December 2015 Style: Bar, Open Kitchen Cuisine: Modern Australian What to look out for: Blackmore Wagyu with a marbling score of 9+
“I was mesmerised from the moment the Chef showed us our Blackmore Wagyu steaks, all the way to when he slapped those babies on the grill!”
Word of mouth travels fast. So when a friend recommended me to check out a "Wagyu Bar" at the Fish Markets for wagyu steak, I figured, ‘Sure, why not?’.
As we walked in, we instantly saw a massive open kitchen. And as odd as this sounds, I saw how well kept the Chef’s kitchen and grill were (I love a clean kitchen ohohoho). So we knew that whatever we were going to order, it was going to be good.
Naturally, this only increased my anticipation and heighten my expectations on this steak. So let's check out that marbling on that Blackmore Wagyu. But first, location shot!
Wagyu Bar by Vic's Meat Market within the Fish Markets in Pyrmont
The sign out front
Chef shows us our wagyu beef cuts before he sends it off to the grill
The open kitchen. Told you it was clean
Here’s a close up of the condiments and the grill
The Wagyu Bar itself isn’t big. It’s an ‘L’ shaped bench for the customers and fits 5 on each side
Chef prepares to cook our Wagyu steaks
Chef at work!
Lunch is served! Blackmore Wagyu steak in cubes for easy eating
Have I mentioned to check out that marbling?
What Lexxie Says: Mind blowing! I was mesmerised from the moment the Chef showed us our Blackmore Wagyu steaks, all the way to when he slapped those babies on the grill!
Although it’s a small wagyu bar, it felt quite intimate in terms of being up-close – seeing the Chef at work; almost like a chef’s table. You’d definitely need to book beforehand to sit at the bar. If you decide to do a walk-in and the tables are all reserved, then there is outside seating away from the bar and open kitchen.
We spoke to the Chef after we paid our bill. He described how he’s been a chef for over 34 years, having trained in Japan, and previously owned 2 sushi bars before coming to work at Wagyu Bar. With his rap sheet, I felt we (and our Wagyu steaks) were in good hands when we decide to visit again.
Positives first: everything about the Blackmore Wagyu beef. My order was the Blackmore Wagyu Fullblood 9+, Scotch, 600 day grain-fed.
In accordance to Australian Wagyu Association, Blackmore Wagyu Fullblood has the highest propensity to marble of any beef breed. 9+ is generally the highest marbling score in Australia as per the AUS-MEAT Australian Standard. As you saw in the beginning, it was marbled beautifully. It was a scotch fillet cut; which is from the rib section of the animal. This is generally regarded as a primal cut, or considered to be of the highest quality of meats.
Naturally, the produce needs to be good; but the Chef who cooks it must be of equivalent value. As such, the second positive was our Chef – absolutely experienced which showed through his skills in handling and cooking.
Sadly, the negative wasn’t due to the food but the fact that this place was located in the Fish Markets. Theoretically, those who are dragged into the Fish Markets (or those who don’t like seafood) would appreciate the fact that they can go here to buy their meats at the same time. In hindsight, Wagyu Bar is part of Vic’s Meat Market. So conveniently, those who buy fish don’t need to travel so far for meat.
So the real negative in particular, is the fact that you’ll need to hunt for parking (especially since it’s only open during the lunch period) and pay for parking.
Highly recommended; Wagyu Bar and Chef will not disappoint.
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