There’s been a whole lot of attention on @blackgoatburgers lately, so I simply had to go and see what all the fuss was about. They started out selling briyani in the daytime, and swopped to Western grilled meats & burgers in the evening. As expected, this proved a bit of a bridge too far, and the chef & proprietor of BlackGoat has decided to focus on burgers & grilled meats.⠀
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I was tempted by their breathtaking burgers, but when I got there, the allure of the Australian Grassfed Sirloin proved to be irresistible. At an astonishingly affordable $15.50 flat, the sirloin steak weighs approximately a hundred & ninety grams before grilling, and is served with shoestring fries, a simple shredded lettuce & spring onion salad and a dollop of housemade garlic aioli.⠀
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The sirloin was tremendously tender, with only a couple of chews required per slice to fully break it down. It’s seasoned simply but sufficiently with salt & pepper, amplifying the strong, satisfying natural beefy flavours of the steak. There isn’t a crust or prominent grill marks on this steak though, and the owner/head chef explained that he intended for his patrons to partake in a supremely soft & succulent steak. Also, the ridiculously rich garlic aioli is absolutely GOATed. Creamy, gloriously garlicky & fabulously flavourful, this garlic aioli is the GOAT of garlic aiolis. Put it in a bottle and sell it. Just shut up and take my damn money, man.⠀
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BlackGoat didn’t neglect the sides, as the crispy, superbly salted fries were a joy to devour, and the shredded lettuce & spring onion salad brightened up the palate between bites of the rich, salty steak & fries. Dressed simply in what appears to be olive oil and a little balsamic vinegar, the slightly acidic fresh, vegetal notes were perfect to rebalance the heavy flavours of steak & fries.⠀
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Getting a restaurant quality steak dinner at under fifteen bucks? That’s why BlackGoat is the GOAT. THE GOAT