在国外旅行，总是想着吃到当地最好吃、最具特色的美味，有时候美味的价格总是让你觉得它距离你好遥远。在最近一次的澳洲行中，鉴于我们原先准备预订的墨尔本电车餐厅因为太火爆而没有预定到，于是狠狠心，去尝试了一顿价值约一百澳币的牛排晚餐。 晚上7:10，抵达餐厅门口，确认就是这家后，小伙伴礼貌得敲了下门，没想到推开门得时候全场得目光都集中在了我们身上。在门口的两人位置落座之后，有一张Memu给我们看看，我看了半天是没看懂。接下来菜就上起来了，你能想到全肉餐的即视感嘛：餐前小面包肯定是放弃的，第一道是一根烤肠，很香！第二道给了我们一份蔬菜色拉，上面飘着6快西红柿，我们把西红柿吃了清了清口，下面的一大碗类似卷心菜的东西就比较清淡了。身材爆好的穿着紧身黑裙的女服务员还帮我们加了一份西红柿，我能在那个时候就告诉她我其实有点饱了嘛！接下来，上了一盘肉，我们俩问了一下这是什么肉？服务员的英语我反正是听不懂了，就听懂了这些肉都是给我俩吃的，那好吧，就开始吃，那一盘肉的分量吃下去，九分饱是有了。最最那个啥的是，我俩都以为那盘肉是正餐的肉了，所以当后来服务生端了那五块大肉让我们选的时候，我们俩都有瞬间的短路——所以选择了较小的Size，200g的。 牛排正餐5分熟，先用拳头把肉的经络打散，然后放到炭火上烘烤，在到铁板上煎熟，整个过程直接呈现在客人面前。这是我吃过的最好吃的牛排，肉味浓郁，没有血丝也没有咬不动的口感。使劲吃还是剩了一小块肉。量太大太大了！ 女人总有两个胃，单独一个胃是用来吃甜品的。这里甜品的口味我很喜欢，香草冰淇淋不是很甜，加上了草莓，很好吃哦。 Classic Set Menu 1st Course Homemade gluten free sausages made from a mixture of pure lean beef & pork neck blended with a little crushed garlic & sweet red paprika. 2nd Course Tasting plate of eye fillet medallions, young calves liver, hamburger patties and slices of pork neck. 3rd Course You may choose an eye fillet (up to 320gr), porterhouse or rump steak (up to 420gr) from a selection presented on a tray and brought to the table by the waiter. You may then describe precisely how you prefer your steak to be done. For those who would like wagyu, it is available at an additional cost and is marbled at Vlado’s suggested score of 8. 4th Course Our signature dessert: strawberry pancake with cream and/or ice cream; served with coffee or tea. Incidentally, this desert was first introduced and prepared by Vlado’s mother when she ran the kitchen in the early years of the restaurant. Set price per person $98.00 All menus include salad of lettuce, tomatoes and cabbage with a traditional vinaigrette and garlic dressing and a range of condiments including in-house made mustard and horseradish. Grilled garlic capsicum (non-spicy) available at an additional cost.