I don’t know if this tomahawk steak needs an introduction to be honest. This 1.3 kg baby (yes really) is served up at former Masterchef Australia contestant Jay Huxley’s newly established Hux Bistro located in Canley Vale, in the south-west of Sydney.
Being a local, I can assure you no other restaurant serves such a beast of a steak around the area, well, not yet anyways.
The bistro is located within Richards on the Park which is pub having both a bar section and a TAB.
The Specials Board and Media Releases
Drinks are purchased separately from the bar. There’s also bar staff that do table service.
Salt and Pepper School Prawns with tartare and lemon $15
These deep fried whole school prawns were scrumptious. They were so crispy they actually tasted like crunchy fries – heads, tails and all! I normally don’t eat prawn heads but this you gotta try – you can barely taste anything but the crunch! Be careful of them whiskers though, it’s a battle to chew them first before they scratch the roof of your mouth.
Salt and Pepper Squid with lime mayo $12
Tender morsels of squid are coated in a light and crunchy flour batter with grounded peppercorns (you can actually see the pieces!) and salt… and sadly a little too much salt. V had this dish 2 weeks earlier and she said it was bang on the money. The lime mayo was rich and creamy with some zing to cut it back – the perfect accompaniment with the squid I say.
Twice Cooked Pork Belly with Apple Salad $12
This dish took us all by a nice suprise! The pork belly was incredibly tender with a fantastic crispy skin. The ratio of fat to meat was almost 50-50 but we think that’s what made the pork belly so damn good. The apple on top helped counterbalance the sweet almost-caramel-like sauce drizzled on the board.
1.3 kg Tomahawk Steak with 4 sides $88
We pre-ordered the tomahawk steak when we made our booking a couple days earlier, otherwise it is approximately at least an hour wait (the cooking time) on the night. It’s designed to feed 2-3 people, but we shared this between 5 and ordered the above dishes in addition.
Jay Huxley himself cutting up our steak!
So glad he’s using a cleaver/butcher’s knife – it’s the preferred choice in our household!
Not the prettiest of sights but take a look at that meat – cooked medium rare just as promised ;) The steak itself had such beautiful grill marks that the char flavour was there for every single bite. The meat was just incredibly juicy and tender, and is what you dream for every steak to be! It sure is one bloody (ha, the pun) fantastic steak and one of the best I’ve had recently!
Side – Garden Salad
Side – Beer Battered Chips
I find beer battered chips give a much crunchier chip! What do you think?
Side – Onion Rings
These onion rings were so addictive! They had super crunchy (bread crumbed?) coating with with the onion inside being soft and well cooked through giving off a slight sweetness. I’d happily have a whole serving to myself next time.
The 4th side is a bowl of well seasoned steamed veggies and mash (which was half eaten by the time I took this photo), and 3 complimentary sauces – pepper, mushroom and diane.
Jay kindly gave us a slab of his slow cooked and vacuum sealed pork ribs with his special sauce complimentary. It looks ordinary but it tastes amazing. Jay told us that he worked so long and so hard to get his special Asian sauce right for these ribs. He did let us in on his secret ingredients but I won’t reveal them as it’s not my secret to tell ;)
All you’ll need to know is that it’s a beautiful asian inspired sauce that pairs perfectly with the pork. It keeps you on your toes as it’s asian flavours you’re familiar with but can’t pinpoint exactly unless you’re told. It’s a ripper I tell ya ;)
Deep Fried Brownie with Fig & Caramel Ice Cream and berry coulis $10
Despite how full we were, we couldn’t help but try the deep fried brownie. We shared one between 5 which is a bit absurd really..
Despite it not having an almost-molten centre like chocolatesuze had, the brownie remained soft and fudgey the whole way through. This is how I prefer my brownies anyways! Loved the crunch of the outside as it gave much needed texture. The fig & caramel ice cream and berry coulis cut back the richness of the brownie but that ice cream alone was a winner! Absolutlely delightful! It even got comparisons to some gelato DH had in Italy – now that’s a big call.
What a feed that was – we were all holding our stomaches by the end of it. Huge shout out to Jay for constantly speaking to us throughout the night, for the plenty of laughs, for the awesome service and fantastic food. My friends and I are so glad that this is within arms reach for us because it’s a place we know we will return to again and again, no doubt!
Jay is constantly thinking of new and upcoming ideas to put on the menu. Currently there’s a whole suckling pig served with 8 side dishes for $388 (feeds approx 8 people with 48 hours notice given). I’ve seen photos on his instagram and it looks so epic! He will be rolling out new items and new concepts in the near future so best to keep up to date via his social mediums.
41 Canley Vale Road
Canley Vale, NSW 2166
Tel: +612 9755 5234