Kingsley’s Steak and Crab House – Woolloomooloo

July 3, 2012

Back in October of last year, I went to a little convention called Eat Drink Blog. Ok, it’s not so little, if you’re a blogger that is. But it’s quite possibly the most enjoyable blogging experience I have had to date. Sessions on writing, cooking, photography, styling, the list is pretty endless. Plus of course, lots, and LOTS of food.

One of the cooking classes that actually took place on the day was a crab class with Lars Svensson (Kinglsey’s head chef ) and as soon as I’d seen the days’ timetable, I knew I wanted in. I’d always wanted to cook crab and I was about to learn how. By the chef at Kingsley’s no less. Check. Me. Out! Lol.

Lars was a great teacher and a clearly passionate chef. It was literally bang, bang, bang, and I present to you…..chilli mud crab. Shut up! It’s not that easy? Yes, yes it is!

Our day ended (or for some of us, just began) at Kinglsey’s Steak and Crabhouse in Woolloomooloo where Lars introduced the upcoming meal to a swarm of hungry bloggers. Such a brave, brave man! All of our mouths were watering and we couldn’t wait for the first course.


“Yes please!! Can you just stand there for a moment while we take some shots of the food?”

“Of course”

Lol! I love eating with other food bloggers! The only thing that made this better was that it was a blogger event so even the staff couldn’t get angry when we took ages to get the perfect shot haha. Brilliant!

We eat our first little morsels of the evening – Salmon Sashimi on rice and Sweet Breads on Black Pudding.

As you guys know, my all-time fave is sashimi so of course this one was a winner, but I was highly surprised by the sweetbreads. Umm Yum-O!! Not offally at all as I’d kind of expected. Gorgeous little bites and I wanted more! Perfect starters to wet our ever growing appetites.

Entrée tiiiiiiiime! Smoked Yellowfin Tuna Carpaccio with Pickled Chilli and Pistachio Nuts. This was my favourite dish of the night. Beautifully smoked (but not over smoked) tuna and the pickled chillies were divine. I actually sourced these after the lovely ladies at Kingsleys let me in on their supplier. Dad and I went halvies in a 5kg tub of pickled chilli’s lol. Obsessed much?

Mains were served family style and nothing about a food blogger is shy, especially after we’d spent all day together, so it was every man/woman for himself digging in to the Slow Roasted Beef Tenderloin, pasture fed, Grasslands, Marble score 2+,

Wagyu Flat Iron Steak, Oakleigh Ranch,

Kipfler potato, chorizo, spinach, grilled asparagus, buffalo parmesan, evo, heirloom tomato, roast olives, aged balsamic.

There was a divide at the table as to which beef was their favourite. I edged in the side of the Tenderloin. Who can pass up a cut like that? Wonderfully charred on the outside, and juicy succulent innards – it’s the things that beefy dreams are made of!

For dessert, Gorgonzola Dolce Mt Buffalo hazelnuts & iron bark honey. I’m such a lover of a cheese course for dessert although I do like to end a meal on something sweet so I’m usually torn. Perhaps cheese as pre-dessert? Yeah, that works. OR you can do what Kingsley’s so and combine salty, sweet and AWESOME all in the one dish! I’d definitely order this again. It had a great flavour combo and all different textures too. Tres amazing.

The service, the food, the wine, the venue and the company really made for a memorable evening and I can’t wait to see all my fellow food bloggers again sometime soon. I also can’t wait to take Stud to Kingsley’s to try out even more of their menu.

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.