It is Thanksgiving in our hearts even if it is not celebrated locally. We retrieved the fancy clothes from the cleaners, got fancied up and headed out to Walter's Steakhouse. We stopped in Queens Park for a few photos by the fountain. It had been getting warmer as the southern summer approaches and by the time we were had finished picture taking and walking to Walters a few beads of sweat had begun to emerge. It turns out that Walters was nice and cool. We stopped at the bar had a drinks decision to manage. Leslie had several gins to choose from and she asked Andy to help. We had already tried his favorite so she chose his second suggestions, a kumquat gin. It was tasty and refreshing. Walters is also a wine bar and its wine list has won awards. It was so extensive that prior research was imperative for an informed decision to be made. New Zealand is mostly known for its white wines but I had been exposed to a red, many years ago in the Philippines. Thus I decided to try a Pino Noir from Marlborough NZ, the Seresin "Leah". I was not disappointed, the fragrant fruity-berry aromas were indeed interlaced with spice and herbal notes on this focused and concentrated wine. That description was stolen right from the wine list itself. They use a high tech system that pierced the cork, pumped argon gas into the bottle forcing the wine out a spout and into the glass. In essence they pour a glass of wine without ever removing the cork, brilliant!
Andy, the bartender, was the highlight of the evening. The gin drink was ready immediately and we sat down. Andy brought a glass of water over to where we were sitting without my asking for it. He later explained that while he was waiting for my wine to arrive, it was not correct for me to sit there with nothing, so he brought over a glass of water. He explained that in Australian food service workers do not rely on tips and unfortunately that can lead to mediocre unmotivated service. We could tell that his behavior stemmed from a ingrained professionalism and desire to do his best. This is why I say he was the highlight on our dinner. We passed into the dining room and were seated next to a big table set for 20 folks. We knew that we each of us wanted the dry-aged porterhouse but did not realize it was served as a steak for two. We debated the need to order the portion for three as I wondered if there would be ample steak to get that stuffed Thanksgiving feeling. We decided to just be reasonable and order the portion for two. Ordering was a leisurely experience, we sipped our drinks and then ordered new drinks and the dinner. More Pino for me and a Kangaroo Island gin and tonic for Leslie. Very soon after we placed our order, a steak, plated on a sizzling hot platter, came out and was placed on out table. Behind this server came another bringing French fries which we did not order. It turns out that this was the food for a different table. Leslie asked our server, who never gave us his name, how an error of this magnitude could be made. Not only did he not have an answer he wanted to leave the steak on our table and have us wait while our actual siders were prepared. This was not going to work. I could already see that the steak was not cooked medium rare as we ordered and it continued to cook on the heated plate as we waited, so we sent it back. We are not complainers and will overlook bad service but we were not prepared to pay a premium for a steak that was already overdone. It did not take much longer to get our actual order and this time it was all on the table at the same time. The porterhouse steak was sizzling hot and medium rare, the creamed spinach was some of the best ever. The spinach retained a tiny bit of crunch bathed in a delicious creamy sauce. The mashed potatoes were a nod to Thanksgiving and were also creamy goodness. Finally the selection of sauteed field mushrooms were divine. We ate and enjoyed our food , thankful for the all of our blessings. On the way out Leslie saw a manager and was able to inform her of the issues. While she was in conversation, Andy asked me how our dinner was, I could only say OK and then I told him we had to send the first steak back. He was quite disappointed since, when he first saw us, we were so pleased with Walter's and giddy with excitement. The manager and Andy were able to convince us to return to the bar area and have a dessert and drink on the house. We understand the challenges that are faced by restaurants as we both have extensive experience in food service so we are sympathetic. But when the steak remained on our table for several minutes and the server said it could not be given to the table that had ordered it, we felt pressured into accepting it. Management needed to know that was what had happened. Andy assured us that we had done the right thing and this was going to be an opportunity for the entire staff to learn and reflect on how to provide better service in the future. The cheesecake was super tasty and Andy poured a big glass of the Pino from New Zealand for me. Leslie and I managed to get the overstuffed Thanksgiving feeling by finishing the cheesecake. To top it off Andy brought a dessert wine paired to the cheesecake that was truly divine. It was a great experience, then just OK and then great again! Bravo Walter's!
The reptiles were watching our photoshoot
The old time ambiance is here at the Old Mineral House, site of Walter's Steakhouse
Walters bar section was light and open
It is located in the old Mineral House built in 1890
Kumquat gin for my sweetie
Period photos show the Brisbane of old
A mix of items on the bookshelves, I was drawn to the champion cup on the top shelf
The wine has arrived!
The big party room. These folks filtered in when we were finishing up. Leslie overheard the server greet each guest by name and ask them if they wanted the same drink that they had ordered before. Apparently they had been here just three days ago.
The dining area
My sweetie putting the tasty butter on some bread
I was not going to let this steak cook too much so the only picture I got was at the end
A cozy atmosphere
Back in the bar for dessert, watching the fruit bats soar outside
A big pour and a big slice
So tasty
A but fuzzy but a consummate professional
Thanks Andy!
