Melissa Nazareth enjoyed hearty appetisers, meaty mains and creative beverages at Black Angus.

My companion and I headed to Black Angus in Seef District to spend some ‘happy hours’ chatting over good food and drinks. The ground floor is more of a family area. We chose the loft where the bar is and it was a completely different atmosphere. Dimly lit with groovy music, the space had steakhouse and sports bar vibes; a DJ plays from 9pm to 2am. The interior was redone earlier this year; the lit bull head cut outs on the stage and columns were newly added and stand out. There are many TVs airing football matches and a separate room for those who’d like to shoot some pool.

We settled at a table and, shortly after, were joined by Roshan Thoorira, Corporate Executive Chef. The evening commenced with the Black Angus Sampler, a hearty platter to share. It features Buffalo Wings, Jalapeno Dynamites, Onion Rings, Chicken Tenders, Mac & Cheese Balls and Fried Calamari. I particularly enjoyed the wings, which were tangy and spicy with a crispy skin, and the jalapeno bites, which had a sharpness from the warm, gooey cheese filling. Dips include Chipotle Ranch Dressing, which has an intense smoky flavour that I liked, Blue Cheese Dressing and Sweet Chilli Sauce.

Next came the Black Angus Special Salad. Shrimp, steak bites, beef bacon, eggs, fresh greens, cheddar cheese, tomato and croutons, all tossed in a honey mustard dressing. I would have liked to go slightly heavier on the dressing. However, it was an interesting combination of ingredients and flavours.

This was followed by the BBQ Brisket Aranchini, an interesting spin on the classic. The beef brisket was rich and fragrant and elevated the cheesy risotto. There were many textures at play, such as the crispy-fried coating and mushy insides with the bite from the risotto. Flavour wise, the filling was combined with a creamy, tangy marinara, which complemented the sweet beetroot sauce drizzled on the plate. Each sphere was topped with a fried parmesan square.

Our appetisers were served alongside creative beverages. Blue Ocean was presented in a fish bowl-shaped glass. The blue concoction on ice resembled the ocean and rocks and the floating red gummy fish made it realistic. Our server used dry ice to make it smoke up at our table – fancy! He did the same with Very Berry Bubbly, which was served in a glass that looked like a strawberry and tasted like it, and with Victoria’s Secret, which came in a slender glass with a rosemary sprig, cherry and toasted marshmallow. I caught delicate undertones of cucumber in the latter, which I quite liked. Pink Pantheress looked immaculate in a coupe glass with a dainty fern as garnish and tasted raspberry-ish and lemony. Just when we thought we’d seen it all, our server reappeared with Pirates Of The Caribbean, a violet-hued potion with subtle fruity flavours. It was presented on a model ship with sails made from orange peels – Black Angus certainly does put a lot of thought into its creations!

The mains followed soon after and opening the show was the Black Angus Wagyu Burger. It looked like a star assembled on an activated charcoal bun. We learned that activated charcoal helps the metabolism, which is much needed when you’re devouring a feast such as this! The patty was succulent and had that rich umami flavour characteristic of Wagyu beef. We were quite surprised to find the pickle, onion and tomato slices served on the side. Black Angus recommends eating the veggies separately so as to fully enjoy the flavours of the meat. The burger was topped with a savoury, melted parmesan cheese that complemented the meaty juices. The side of truffle parmesan potato fries was an interesting touch – a subtle yet persistent seasoning.

Next on the chopping board was the Smoked BBQ Brisket. When it’s cooked for eight hours and smoked for an hour, you know it’s going to taste great. The sweet and smoky sauce lent the brisket a glaze and heaps of flavour that complemented the natural taste of the meat. It was served with a side of crispy, tangy and spicy fried jalapeno slices, which balanced the sweetness from the BBQ sauce, and creamy mashed potato. You can ask for fries but we recommend the mash.

The showstopper was the 24K Gold Plated Wagyu Tomahawk. We were told this is a Black Angus signature – no one else on the island serves it this way. The gold leaf is edible and specially imported from the US. “Gold has properties that lend your skin a glow,” Roshan enlightened us. Well, we will be glowing for a while after this meal, from the gold, perhaps, but mainly because it was such an enjoyable experience. The presentation on this last dish was meticulous, worthy of a cut such as this. Cooked to medium, it had all its flavours and juices intact. It was served with a side of grilled vegetables and two sauces – mushroom and pepper, both of which imbued the beast with further flavour. Black Angus may be a small player among the big boys in the area but it’s quite the contender. ✤

GO: CALL 3818 8809 FOR MORE INFORMATION ON THEIR TEMPTING THEMED NIGHTS OR TO MAKE A RESERVATION.