Ocean Child Inn
Editorial
Today, as more and more inner-city hotels get stylishly tarted up and gentrified, it remains (thankfully and unapologetically) a good old fashioned pub with a 1930’s facade, a vaguely nautical theme, intimate timber panelled spaces and a small bar where the regulars look as if they haven’t moved since the place last had a face-lift.
It’s the sort of place where you expect to see rissoles rather than risotto on the menu. Plus lamb’s fry, steak and kidney pie, and silverside in parsley cheese sauce. It’s all good stuff, plus it sits near the top in the city’s steak stakes with a menu that reads:
Blue: 10% cooked
Rare: 30% cooked
Medium: 50% cooked
Medium/well: 80% cooked
”The chef takes no responsibility for well-done steaks”
But you needn’t worry, they all come massively thick, cooked exactly as ordered, juicy and tender and with a great charred flavour from the grill. Whether it’s rissoles or a steak, you’ll travel a long way before you find better.
Graeme Phillips, February 2007
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Chris
April 04, 2007
Hi All, The steaks at the O.C. have always been outstanding. They're not piddling little infant steaks; if you get a New-York-Cut Scotch Fillet prepare to be overwhelmed. If you get lucky your steak might be around 800g to 1KG. They're cooked by experts too. Try the bernaise sauce over the top as well. Then percolate for several hours in total bliss ;0) Chris.
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