Theo's Grill was the host venue to the biggest Steak Night ™ in history so far. Fifteen hungry lads clutching their pink slips tighter than a clam with lockjaw.
Founded 26 years ago, Theo's Grill is located on the beach front in Mouille Point, offering beautiful sea views. The menu has a broad selection of meat, seafood and salads to please any palate - but it is the red meat aged up to three weeks that keeps Theo’s going for over a quarter of a century.
Theo’s also boasts a butchery on the premises where the finest cuts of aged meat are available to take home.
The evening kicked off (for some) with Cyril introducing himself as our “Food & Wine Consultant”. Cheeky, but as it turned out – spot on. Beers served in chilled glasses, discreet yet always on hand, and dealt with a rowdy Ian (* not his real name) with aplomb. Great start.
As he continued to dazzle the table with his knowledge skills, Cyril’s’ recommendation for the night was fillet-on-the-bone. Don't worry if you've never heard of this cut. Most people haven’t. The beauty of this steak is it is connected to a bone, giving added depth of succulent flavour.
Now most of the chaps are fairly conservative, rarely brave enough to venture beyond a run-of-the-mill fillet. So this presented a good opportunity to be brave and sample a different cut.
Feedback from those bold pioneers ranged from “one of the best steaks that I have ever eaten”, “a masterpiece”, to “one of the tastiest steaks I've had in a very long time”.
Their generous cuts were all grilled to perfection, and came with a choice of barbecue or olive oil basting. Pepper sauce and mustard were deemed unnecessary, and relegated to chip-duty.
A very, very good steak night. Did it knock Carne off top spot? Close – very close, as we see Theo’s slide into second spot overall.
Overall: 9.0 (average of scores)