A casual tweet that wagyu rib eye on the bone had just come in certainly attracted our attention and it didn't take us too long to decide to head over and try our luck.
Because of the size of the rib eye, this is a dish for two and takes about an hour so we ordered our dishes to take this into account.
To celebrate this meat feast, there's no better way to start then with a selection of cured meats.
There's Joselito Jamon, Speck, Ron's Fennel Salami, Fratelli Galloni Prosciutto, Sopressa a veritable greatest hits of the cured meat world.
Next up is a celebration of the season
yes, I know it's a really terrible photo but as I refuse to be one of those wankers that bring their DSLR to a restaurant you'll just have to live with it and don't get me started on those that bring tripods.
It's a delicious jumble of asparagus and morels with a sprinkling of pangrattato.
Here's a before shot of our rib eye
you can just hear homer simpson gurgling at the sight of this.
teasingly the accompaniments came out first - there's horseradish cream, red wine jus, herb sauce, mashed potato, endive salad and pomme frittes - and then the star attraction followed
When we saw it we both though that there's no way we're going to eat all that and joked about having wagyu sandwiches for lunch but quite an amazing thing happened. As we ate some of the sliced pieces we couldn't believe how light the meat was. It didn't have that denseness that you find with regular beef. It wasn't long after that we realised there'd be no sandwiches.
Of the accompaniments we both thought that the endive salad was a brilliant idea - that pleasant bitterness and crunch was an excellent match to the beef and in a way cleansed your palate and left it renewed.
It's easy to bandy about superlatives but this must rank up there as the best piece of meat we've every had - forget Rockpool, this was spectacular.
Church St. Enoteca
527 Church Street, Richmond
Phone: 9428 7898
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late