Black Cow Bistro
70 George Street, Launceston TAS
(03) 6331 9333
When it comes to beautiful cuts of beef, where better to celebrate Tasmania’s bounty than a former butchery? Black Cow Bistro does just that, showcasing grass-fed, free-range, dry-aged, premium Tasmanian beef from the quarters of the historic Luck’s Butchery.
In 2008 the team behind the esteemed Stillwater Restaurant took on a new venture, opening a bistro that celebrated the humble cow. James and Bianca Welsh and Craig Will lead from the front, occupying the positions as sommelier, front of house manager and executive chef respectively. Behind the scenes, Rod Ascui and Kim Seagram ensure everything is running smoothly, balancing the books and looking after the marketing and PR. Together, the fabulous five inject their decades of knowledge into the restaurant, creating a culinary experience that celebrates the best of their home state.
In creating Black Cow, the team’s focus was simple: provide the local community with some of the best Tasmanian beef and a quality hospitality experience. Nine years later, it seems they’ve managed to do just that, creating a dining adventure that continues to be booked out, night after night.
Walking down George Street, it’s hard to miss the curving art deco building with a white tiled façade. As you enter the building you’ll be greeted by warm, brightly coloured interiors and a vibrant atmosphere. Once seated, a member of staff will take you through the menu, which features not only premium cuts of beef, but sides that hero fresh and local produce. Before you dive into the nitty gritty of the food menu, glance at the wine offerings. James has created a list that emphasises local Tasmanian wines, with a particular emphasis on pinot noir from Tamar Valley.
After your first sip of wine, turn your attention to the food. Craig, Black Cow’s Executive Chef, has developed relationships with some of the state’s best beef producers, including Cape Grim, Robbins Island Sher Wagyu, Pinnacle, Great Southern and Cover Country, to offer a comprehensive selection of steaks. However, that’s not all the menu offers – local produce informs the selection of starters, sides and desserts, ensuring you taste the very best of Tasmania.
Start with a selection of freshly shucked Pacific oysters from Moulting Bay, served natural, with Vietnamese dressing, Kilpatrick, or with a Sicilian olive and lemon vinaigrette. Whatever you choose, they’ll be a perfect introduction to what’s to come.
If you’re with a group, consider ordering the slow-cooked Robbins Island fullblood,grass-fed Wagyu rump, served sliced with roasted garlic jus, sauerkrautand leaves – it’s one of the restaurant’s signature dishes. If it’s a special someone you’re dining with, opt for a steak each, with options such as the Great Southern Pinnacle porterhouse, aged for 35 days, or the Cape Grim eye fillet.
The sides are just as considered as the cuts – dishes include roasted carrots with harissa, linseed and rye, and steamed asparagus with lemon oil and parmesan. They are the cherry on top of a delicious dining experience, which is defined by its approach to high-quality produce.
There is no doubt that the Black Cow Bistro will win you over from the moment you walk through its doors. A humble bistro that offers exceptional service and showcases Tasmania’s high quality produce – what more could you ask for?