PROFILE BY BEST RESTAURANTS
When a restaurant boldly states that it is virtually impossible to leave its walls hungry, there are some out there who would take that on as a challenge. It's not hard to guess that Sauce's trade maintains a steady flow of meat dishes – most bathed in the restaurant's lip-smacking special barbecue sauce. However, if grills and ribs aren't the flavour of your day, then there are plenty of mouth-watering a la carte dishes to choose from that don't require carving knives. The seafood jambalaya sees a wonderful arrangement of king prawns, mussels, chicken, vegetables, tomatoes and fiery rice, spaghetti comes with ragout of veal, capsicum, onions and basil pesto, and there a few appetising vegetarian dishes too.
That said, it's not uncommon to be overwhelmed with a desire to wrap a bib around your neck and work your way around a prime cut. From pork and lamb racks to sirloins and aged Angus eye-fillets, Sauce's reputation for cooking ribs and steaks to perfection precedes it. Custom make your meal by choosing between home-made chips and jacket potatoes with sour cream, and a home-made sauce to match. The restaurant itself is surprisingly stylish, bringing class and sophistication to a meal generally associated with chowing-down and sticky fingers. Outdoor tables take best advantage of the view which overlooks the Coogee oval but it is the centrally placed bar which demands attention –a steak dinner would be incomplete without a cleansing ale or heady red to wash it down. If you have some room on your dessert side, tuck into some good old-fashioned ice-cream with toasted almonds and fudge sauce. However, for those looking for a challenge, I dare you to prove Sauce wrong.