Late lunch to escape the dreaded heat... There's nothing like dry-aged meats to make my taste buds quiver. 

Entree:

• COAL FIRED OCTOPUS, BABA GANOUSH, PICKLED GARLIC & SMOKED ALMOND
• WHITE VINE TOMATO, CUCUMBER, FREEZE DRIED BALSAMIC, WHIPPED RICOTTA, BASIL

That octopus was a magnificent creature to devour. Nice and tender, with so much freshness in each bite. Delicious smoky flavor with so much to enjoy.

The next entree was nothing like I thought it would be. I loved the jelly like cube of tomato, with rolls of cucumber, and sauce of basil and whipped ricotta. Variety in sweetness, and just refreshing... It was a nice start into what was to come. 

Mains:

• 800g Stanthorpe Dry-aged Rib on the Bone Steak  

Tender does not even begin to describe this. First off, 800g didn't sound like much but after we saw it all laid it... It was more than enough 🤤. Medium-rare through, and a beautiful rendering throughout each section of meat. 

The icing on the cake was the truffle salt, that really sealed the deal with its potent flavor intensity on this meaty steak. Before we knew it a  hour passed and the steak was gone 😂. 

Dessert  

• Golden Gaytime  

So Chef Maryann decided to give a crack at creating the Aussie classic, through her own ways. Nice and sweet, and the perfect treat to finish a hearty steak with. 

I love this new addition to the menu, and I know this will be a popular pick 😊.  

Conclusion

Magnificent venue, with an open kitchen where you can watch these incredibly talented chefs work their magic. At the entrance is an artisan butcher with a dry aging rack where they hold specials for the day ❤️. The service was spot on and very knowledgeable, with food that exceeds the quality you'd expect. 

 I can't wait to come back 😊. 

Vaquero 

Address: 344 Sandgate Rd, Albion
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