Ribs and Rumps - Sydney Olympic Park
Editorial
Let's make one thing perfectly clear - Ribs and Rumps is a meaty place. So despite the funky African-inspired decor (weaved basket-like light fittings, a screen made of thick ropes and steel bricks, the warm tones of teak and pine, stylish cafe-style chairs, touches of red to tie it all together and a private dining area of black-curtained walls and red chandeliers) this is a steakhouse in the full meaning of the word. However unlike many other steakhouses, the sophistication evident in the decor extends to the menu and wine list. The latter boasts 44 choices spanning from the incredibly affordable “Y Not?” Shiraz or classic dry white ($4 a glass) to more pricey choices like the 1999/2001 Penfolds Grange ($499.95 a bottle).
Prepare to feel a little bit overwhelmed when you first flip open the map-like guide to your dining experience. The menu is a spear-studded melange of choice ranging from 13 basic steaks to pork, beef and lamb ribs (as its moniker suggests) to burgers, chicken and seafood dishes. While you're deciding, a good way to begin is with an entree of boerewors - a traditional spicy African beef sausage which is basted and served with pap and chakalaka sauce. If you're still undecided once you've licked your fingers clean, perhaps the “ribs and rump original” which offers beef or pork ribs and a 250g rump will make the decision easier. Large appetites may prefer “the double” - the burger equivalent of a skyscraper which comes with two 280g beef patties - or the infamous “1kg man o'war” (as close as a steak gets to actually being a whole cow). If you don't quite feel up to it don't worry, you may still see its impressive proportions - Ribs and Rumps and the steak colossus are a popular choice with visiting rugby stars.
Agnes Gajewska, September 2009
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