Coopers Alehouse - Feock United Kingdom

Service was lacking, menu was difficult to understand. We waited quite awhile to be seated only to be told we had to go to the bar to order. We were given a number and told to take a seat. After seating ourselves, we were asked to move because the table was reserved. No one ever sat at that table during the whole time we were in the restaurant. Felt the meal was way overpriced for what we received as we didn't care for the lamb and how it was prepared. We won't be returning

I'd like to start by listing all the positives about this place. And now that that's over, let's get to the reality. I've never seen anyone manage to burn a hard boiled egg. Not just one, but in this case, the entire batch. I Shiites have realized that this is the level of attention they put into their entire operation. In fact, it's approached with the same lackluster attention to the customers. The food is awful, and the service is even worse. You don't quite know who your server is, which I suppose is a positive. I imagine if we knew who our server actually was, I'd make witness drown in their own pool of tears. Unfortunately, there's nothing else close for families, you less you want to take a $10-$15 (each-way) cab ride or 1 mile walk to someplace with food that's human consumable.

I happened to be staying at a nearby hotel and rather than order something random off the room service menu I walked over to this gem to get some authentic Argentinian food. The full menu was not available since it was three pm but I made do with an express menu order of steak and rosemary sea salt fries with an extra meat order of the pork belly on the side. I was starving and this meal hit the spot. Presentation was on point, flavors were well developed and the beef was tender. It literally melted in my mouth. The pork belly came with a perfectly crispy crackling on top and layers of flavorful pork. The meal came with a sauce on the side. I chose the au jus but the flavors were so well developed and everything was so tender that I didn't use any of it. The express meals runs a mere $15 although I paid an additional $5 for the extra side of pork belly (which was pretty generous for that price). I'm determined to return in the future in order to try out the full menu. I washed everything done with a pint of bulmers cider which this place carries on tap. At $12 a pint I might pass on the cider next time around. Although other reviewers were not happy with the service I didn't have any issues.

Waiting for a flight, at a loose end mid Monday arve. Wander into this place and order a Carlton draught from a monotone bartender with the people skills of Trump. Okay I didn 't check the price list and let 's just say I bloody should have, 11.50!! Pants pulled down on the price of that not quite an actual schooner. ANYWAY Ordered the pork belly lunch special with slaw and chimichurra sauce. $15. Mind blown and all forgiven. Perfect melting meat with great crackling, fresh tasty slaw and zesty sauce. Only took 15 min too. Get in there, skip the bar and dig into the signature meats!!!

There is Argentinian Asado in Sydney. This can be found at La Boca Restaurant inside the Airport Stamford Hotel, Sydney.This provided us with fond memories of our visit to Argentina last year, which was a culinary highlight for us and Asado became our favourite food. This is where the meats are cooked on the Asado or Parilla grill (meat mounted on a rack, cooked over an open flame) by the Asador (BBQ Chef/meat master) and this stuff is next level. Whilst we're not all going to Argentina for this, we can experience it in Australia, through the Stamford Hotel and at their Hotel Restaurant, La Boca.La Boca is named after the suburb in Buenos Aires, the area filled with colourful houses which has inspired the decor of this restaurant. The walls are draped in a vibrant print reflecting the colours of La Boca. However, the big draw card and main attraction is the Asado, with flames roaring and the meat neatly sitting above cooking and taking on flavour from the method of cooking, it is impressive and something to behold.The restaurant also has a fully stocked bar, with the bar staff preparing a range of cocktails and they also have a range of wine and craft beer on offer.We have been to this restaurant on a number of occasions but returned for a dining event with some fellow foodies. We sampled Argentinian wine Malbec, paired with the traditional Argentinian cuisine.Empanadas are common fare throughout South America and the La Boca version have a nice crisp doughy outer casing and have a tasty filling of corn, beef and lamb. The only problem, we were left wanting more, but knew the feast had only just begun.We have already mentioned the Asadors are meat masters and this technique was on show and translated into seafood too, with their amazing squid. Beautifully tender and marinated in a lime dressing, with capers and chives.The Traditional sausage sampler is another insight into the Argentinian passion for preparing and cooking carnivorous delights. The sausages are juicy and have plenty of flavour. The last of our entrees was the delicious Provolone Croquette.The mains we shared were all mouthwatering quality meat based dishes. They use locally sourced 100% grass fed, choice Australian meats. The use of Asado and Parilla based cooking Is designed to enhance the flavours of the meat through the grill over Australian redgum and Argentinean charcoal.To sample a bit of everything the La Boca Signature Fire Grill is a good option. A mixed share platter of meat lovingly cooked over open flame for 8 hours, including the free range pork belly and lamb asador. This also comes with skirt steak, pork sausage, salt bush lamb sausage and chicken.Cooked on the Parilla Grill was the Entrana skirt steak, which was a favourite (and the favourite of all other diners too). It was a thin cut, which was super succulent and served with a chimichurri sauce. This also features on the Laboca $15 express lunch menu, well worth stopping in for.A higher grade steak on the menu was the 42 day dry aged steak sirloin. A lovely cut of meat with plenty of flavour, also grilled on the Parilla and cooked to order.We also got an Argentinian corn cake traditional corn and pumpkin hot cake with grilled mushrooms and salad.The group finished off with dessert which included a soft flan type dish the Pear clafoutis (red wine and poached pear almond cake), a slice of the chocolatey and coffee flavoured traditional espresso caramel cake which was rich and decadent. A must order is their Churros with caramel fondue, another Argentinian Specialty. These light and fluffy doughy sticks of goodness add freshly fried and perfect to dip in a pot of dulce de leche (caramel).The meal here is unreal and we absolutely loved it. We would highly recommend coming to try their Adado and authentic Argentinian fare.