Knife and fork talk with the Dining Divas 

THIS month we thought we would kill two birds with one stone and visit Wanneroo Regional Museum and drop in to the Wanneroo Tavern for lunch.

From the busport we caught the 389 which was direct and relaxing. The museum and the tavern were both well worth the visit.

On entering the tavern we found ourselves in a very spacious saloon-like room decorated with vintage collectables: metal signs, wood stoves and a Golden Fleece petrol bowser, creating an interesting and welcoming place to have our lunch.

We chose a seniors rump, a 200g graziers medallion steak with chips and a choice of sauce from the $12 seniors menu which is served every day 11am-3pm.

The steak was cooked to our requirement (medium). It was nicely seared on both sides and with just the right amount of pinkness when cut through. It was so tender and moist the steak knife wasn’t needed.

Chips were plentiful and for an extra dollar a small bowl of salad was provided.

Our other choice was the seniors rissole which was a beef rissole with mash, greens and gravy.

The chunky beef rissoles that were tasty and meaty and layered on an assortment of cooked greens consisting of broccolini, asparagus and bok choy. The mash was creamy and surrounded by a red wine sauce which complemented everything.  Very delicious and well worth the trip to Wanneroo.

3 forks

Wanneroo Tavern,
18 Dundebar Rd.,
9405 2777