I'm Angus Steakhouse | Darling Harbour

 
I’m Angus features a stylish alfresco dining space on the water’s edge and an elegant interior with rich saffron and burgundy hues and natural finishes. They are running an Instagram competition where you could win a $150 dining voucher. I'm Angus is part of Nick's Restaurant & Bar Group - they own venues like Nick's Seafood, Cyren, Adria, Nick's Bar & Grill and Stacks, impressive right?

We all enjoyed cocktails and a mocktail on a Saturday afternoon. What's better than sipping on something sweet whilst overlooking Darling Harbour on a beautiful day? We were seated on the veranda and had prime views of the harbour. Christie had the Tropical Oasis mocktail - it had orange and pineapple juices with passionfruit pulp, mint & pomegranate syrup. Matt had the rosey watermelon paradise cocktail. It has vodka, chambord, lime juice,monin rose syrup, watermelon juice and mint.



Tasting Plate
We shared I'm Angus Steakhouse's sharing plate with bruschetta, lamb cutlets, prawns and delicious salt and pepper octopus. The octopus was a crowd favourite and we couldn't enjoy it more. It's a popular dish to be enjoyed over a beer or two - especially after work. What do you enjoy most about tasting plates?

Glass Crackling Pork Belly
 A new experience for us was trying the glass crackling pork belly and candied pear. The candied pear was easily cut through with a knife - even through the candied area. I always cringe when I see something 'candied' - It would usually be too hard to break & often end up hurting my teeth! Fortunately, this wasn't the case with the candied pear. Unfortunately, on a completely different level, the glass crackling was very hard to crack. It was slightly hard to eat (it wasn't crisp) and you definitely need to use your hands to break this bad boy. On the plus side though, the pork belly was extremely soft and perfectly cooked - we thoroughly enjoyed this dish!

Duck Cooked Three Ways
For those who are not vegan, who doesn't enjoy eating duck? It has a gamey taste and can be cooked in so many ways. When I think of duck, I think of Chinese or French cuisine. Chinese because of the Peking Duck (of course), but French because of their techniques in cooking duck. The plate above included duck cooked three ways i.e. confit maryland, pan fried breast and pithivier. The pithivier is enclosed with two disks of puff pastry with tasty duck filling inside.

Snapshots of Food dined as guests of Nicks Restaurant Bar & Group