Aquatic Drive, Albert Park Lake
Ph: (03) 9682 5566
UNBELIEVABLE. That’s my instant summary of the revitalized Point restaurant on Albert Park Lake. There are two reasons. The first was the unexpected battle between a fox and a swan on the lake’s shore. We had box seats to watch the swan win… well survive. The fox dusted itself off and sauntered away looking for another victim.
The second was the beef. For anyone that loves a good steak, I don’t know others who compare. This place has the edge because it’s owned by meat processor Tasman Meats who also own the premium King Island brand. Executive Chef Scott Pickett took the time to explain to us that King Island Cattle are grass fed and even get a healthy dose of kelp, so happy they frolic in the ocean and munch on seaweed. That explains the sensational taste of the Point’s beef, which is what sets this place apart.
We dived into the phenomenally presented tasting plate ($49) - sliced strips of grain and grass fed eye fillet and porterhouse and the almighty wagyu. Here’s what it all means.
Grain fed eye fillet and porterhouse: cattle are reared on King Island eating lush green grass then finished at a NSW feedlot where they are fed grain.
Grass fed eye fillet and porterhouse: Cattle feed only on grass (and some kelp).
Wagyu: meat produced from one of four Japanese cattle breeds boasting intense marbling of unsaturated fat producing enhanced flavour, tenderness and juiciness. The Point’s wagyu is fed on grass and finished on grain.
After the rare opportunity to compare all cuts, the grass fed eye fillet came out on top. It had a more robust, meaty flavour with a gorgeously tender, melt-in-your mouth texture. The porterhouse was slightly more flavoursome and slightly less soft in texture. The grain fed cuts were as smooth as silk. The Wagyu was creamy, like melted butter. Amazing. Top marks for extraordinary meat, beautiful presentation, superior knowledge and passion.
Also on the menu was a passionately constructed duck tortellini in consommé with generous slices of west Australian truffles. The truffle aroma with the rich duck meat encased in the cushiony tortellini equalled a little parcel of heaven.
I’m going back to try the jamon - Spanish ham produced from acorn fed black footed pigs gallivanting in the Pyrenees region. It’s all very fancy and the price steep ($44 for 100g) , but worth a try for the experience. I haven’t even started raving about the heavenly desserts or the city views from the glassed windows across the lake, which frames one of the best outlooks in Melbourne.
I’ll be taking my dad (a beef farmer) here for a swanky dinner.