PROFILED BY DE GROOTS MEDIAThe art of cooking “the perfect steak” is often a talent which is overlooked and under-rated. It’s not just a case of throwing a chunk of meat on the barbecue and poking, flipping and prodding it until it looks like it’s done. The art of cooking a great steak continues to be a rare talent, particularly when you can expect pay up to $35 for one in a restaurant. So when the craving for a juicy flame-grilled rib eye arises, the best way to avoid disappointment is to visit a steakhouse like Char Char Bull. Perched on Fishing Boat Harbour in Fremantle you not only get great scenery and atmosphere, you can also enjoy one of the best steaks in Perth. The open warehouse-style restaurant is light and fresh with a great harbour-side alfresco area where you can watch boats of all sizes sail in and out.
Water views aside, this place is all about MSA graded char grilled prime beef sourced locally from Murray Grey Beef in the Avon Valley. A variety of cuts grace the menu including a rib eye, mini fillet, eye fillet and scotch fillet, all of which are served simply with mash and an appropriate sauce. If you’re not keen for steak, there’s plenty of alternative dishes such as seafood pasta, baked chicken breast on basil risotto cake and gourmet pizzas. The menu also includes special notes on the flavour and tenderness of each cut and an explanation of cooking terms. But if you’re a serious carnivore like me who enjoys meat that melts in your mouth, you’ll be familiar with the saying so often shouted at the barbecue chef: the bloodier the better!
Karen Bilsby-Butler, November 2007
