LOCATIONKew
PROFILED BY DE GROOTS MEDIAEveryone, except the vegos of the world, enjoys a nice big juicy steak. It seems that Melbourne restaurants have caught on to this, and lately you can’t go anywhere without being tempted by a prime beef cut on the menu. Charcoal Grill, however, has been a dead-set serious steakhouse for years now, long before steak became a fashionable evening out. There’s a certain formality within the dark red walls of Charcoal; a sense that this will be a no-nonsense meal. Pass the glass cabinet displaying a line up of choice steaks on your way into the dining room, where the seats are timber and the tables are cloaked in heavy white tablecloths. Nearby, you can hear beef cuts sizzling from the kitchen where the chefs ceremoniously marinate, grill and flip.
To begin with, nibble on some grilled mince cevapcici, duck sausage, or, if you must, grilled vegetables. Then choose between a rump, porterhouse or scotch fillet which are all grass-fed and well aged. Each comes served with a salad and fries and lashings of your favourite sauce. Yes, there is chicken and pork on offer, but the steaks really are the reason to come here. Owner Dejan Derbogosian runs this ship enthusiastically and can often be seen hovering around the restaurant giving advice and mouth-watering descriptions. His high-spirited knowledge is a welcome when matching your meal with a glass from the extensive wine list. When it comes to dessert, a cheese platter is your best bet as each wedge has been carefully selected by the man himself.
Rita Erlich, June 2008
