Friday Dinner@Prime Society

With prior booking days earlier, you will get a seat. A warmth recept gal greeted us as we walked in and prepared to get ready our seats.

A high ceiling concept gives a very roomy feel and of course with the open kitchen, this give the smoke that is coming out more space to roam

The bar that stands right in the middle took away some space for seats

The cooking area which is right infront of us. Chef busy grilling and BBQ raw cuts

Utensils are in a envelope !!

Can't get a good pic of my "Best of the cut", Fillet Mignon. Lighting not enough on the table and with my crappy phone cam, it doesn't do any more good.

Basically, you choose your cut, mignon, ribeye, sirloin, etc. Choose your doneness and your sauce. I had the blue cheese butter but the blue cheese avocado is the best as it was blended in a cup for you. While the blue cheese butter is just pieces of butter with blue cheese taste.

The fries was crispy but not savoury enough, probably to let one taste the beef. The sauteed vege/mushroom pieces are okay with the weird shape looking tomato standing out which is very juicy.

The fillet cut done medium well was good. At $36 for 160g, the cut was very thick and goes quite well with the butter I smeared on but it wasn't as juicy as i expected. Aston serves good cuts at much much cheaper prices !

The prime caesers and calamari we had were not really worth it at $16 and $12 each, average taste. The full rack ribs which was marinated with honey mustard and thai chilli, nothing to shout about, and because at $38, quite ex. You can get quite good baby back ribs at e.Blackboard at $10.