Fatcow

If you, like us, shed a tear when Fatcow Steak & Lobster closed its doors in preparation for the demolition of Eagle Street Pier, we have good news. The Tassis Group has found a new location for their much-lauded steak restaurant, and it’s in the heart of James Street. Taking over 10 James Street, previously home to Space Furniture and David Jones, Fatcow has had a lavish glow-up in keeping with its new location, featuring two private dining rooms and circular booths surrounded by floor-to-ceiling curtains with mirrors on the ceiling above. 

For those not already familiar with the restaurant, as the name suggests, Fatcow is all about tender cuts of high-end beef, with upwards of 16 different cuts available. Seafood makes a comeback here too, levelling up to include the only live oyster tank in Brisbane. In fact, all seafood here will travel from trawler to plate in 24 hours—talk about fresh.

Before you sit down and tuck that white napkin into your collar,  kick things off with a drink in the solid marble bar, where the list of local and international wines numbers into the hundreds. Prefer something a little more spirited to start? There’s also an array of playful cocktails with decadent garnishes on the lineup. 

Once you do sit down to your meal, you can go as seafood or steak-heavy as you like, starting with the entrees. The real MVP is the Oscietra caviar served up with buckwheat blinis, but there’s plenty more to tickle your fancy, from the wagyu beef and blue cheese croquettes to the lobster and prawn ravioli with crustacean bisque. 

The next course is where the hard decisions really start. Should you go with one of the many steak cuts (there’s even one wrapped in edible gold leaf, or a wagyu tasting experience to eat your way through), or a live lobster with garlic butter or tagliatelle and white wine sauce? If you really can’t choose, there’s always the steak and lobster combo—a 180g eye fillet steak AND half a woodfired butter and garlic lobster. Don’t forget to add on a couple of sides, whether it’s the baked mac and cheese, mash potato or roast pumpkin with blue cheese, and also save a little room for dessert—there’s a basque cheesecake with your name on it.

Image credit: Supplied 

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