The T-bone cooked your way - medium rare in this case - was cooked perfectly and was full of flavour and so tender we did not need our steak knives. It was a big sized serving yet again.
5th Earl Rosebery
Located inside The Cannery
34 Morley Ave
Rosebery, Sydney
Under new management for a little while, 5th Earl is located within the iconic and rusticly beautiful The Cannery situated in the heart of Rosebery. For history buffs, the Australian food manufacturer Rosella started canning their soup on this site in 1913. The venue itself is cosy and friendly with an industrial feel teamed with nods to nostalgia with the gorgeous coachlike light lanterns. Theres such a nice feel to 5th Earl. The good news for this daytime cafe is that they are now open for dinner on Friday and Saturday nights. They offer a great new menu too and its somewhere well worth trying. Once you do, youll be hooked!
We both started our meal with a cocktail - as we often do. Mlady had a lovely Aperol Spritz and Sir chose a very nice classic Margarita. Both were vibrant, tasty and very good sized too! Theres a good range to choose from as well.
How good were the warm Sambucca olives! They were so moreish with their wonderful subtle aniseed Sambucca flavours. It was so hard to stop eating them - so we didnt until they were all gone!
Next we had ciabatta with EVOO and balsamic glaze. The ciabatta was nice and soft and dipping it into the EVOO and balsamic glaze was another tasty way to start our meal. Then the burrata with heirloom tomatoes arrived and it was so fresh and vibrant. We fused together the ciabatta with the EVOO and balsamic glaze and the burrata and heirloom tomatoes, and what an incredible taste sensation it all was. They were all equally delicious by themselves and delicious combined all together.
The chargrilled octopus marinated with EVOO, lemon and parsley, served with chat potatoes, had such a really nice charred smoky bbq flavour. It was cooked perfectly soft and tender, and the chat potatoes were oh so good. The chat potatoes complemented the strikingly pretty octopus so well.
The Hiramasa Kingfish tartare with capers, finger cucumbers and crispy wonton wrappers was beautifully presented. We both love seafood, especially Mlady. This was a lovely refreshing dish where the capers were very well balanced and not overpowering. Scooping the Hiramasa Kingfish with all the other ingredients and eating it on the wonderfully crisp wonton wrappers made for a really nice soft crunch with an enlivening taste.
Sir had another drink and tried a mocktail mojito. This was such a nice Summery drink that he thoroughly enjoyed. This vibrant green fresh flavoured drink was perfect for the warm evening of our visit.
Sir loves a steak. He had the T-bone cooked your way - medium rare in his case. He had both the peppercorn and creamy mushroom sauce with it too. We were given steak knives to share it all, as you expect with a steak. The T-Bone was cooked perfectly and was full of flavour and so tender. As it turned out, we did not even need to use the steak knives to eat this delicious steak which is testament to just how beautifully soft and tender the meat was cooked. It was a big sized serving too, yet again, and beautifully presented, sliced and served on a wooden board and topped with a sprig of rosemary.
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