Cha Cha Char - Brisbane

First time back to Cha ChaCha, since 2011 (then the steaks were perfect). On a winter's Friday night it was warm inside but noisy as the chatter of guests bounced of glass walls (tip: do not book for a romantic date). We were shown the steaks on offer. I chose the wagyu spice rub eye fillet as it was the smallest size meat in the menu at 200g. My husband chose the Rib Fillet on the bone 500g. Our other friends chose the rump and Tbone. We ordered aids of winter greens (beans & broccoli), onion rings and smashed roasted potatoes. We also had entrees of wagyu springs rolls. Tasted average. As asked for my steak to be cooked to the chef's suggestion (medium to allow marbling (what little amount was in the eye fillet) to flavour and tenderise the meat. My husbands rib bone was to be medium rare. Both steaks were cooked to perfection as asked. My eye fillet was lacking in flavour, Luke warm at best (not sure how long it had rested for but it must have been some extended time), and tough. The meat had been sliced right through the middle and it appeared to have dried out. I can't remember a time when I had to actually "saw" through an eye fillet. Usually eye fillet falls apart when you cut it. This one required "sawing" with every bite. It was dry, and was saved only by the mushroom sauces. Overall both my husband and I were disappointed. The price did not reflect the presented product, unfortunately. For 6 of us we shared 3 entrees, 6 mains, 2 taster plate desserts, 3 wines and 1 coffee. $889 ($150 pp). Now I don't mind paying $150 but I expect the food to be perfect not 75%. The service was impeccable We regularly eat at the Norman Hotel, and occasionally at the Breakfast Creek Hotel and the Morrison Hotel for steak. And a couple of times a year we eat at the Spanish Garden in the Brekky Creek hotel. All of these, particularly the Spanish Garden outdo Cha Cha Cha at 1/2 -2/3 of the price. My summary: if you want a great steak, in Brisbane: The Brekky Creek Hotel, the Morrison Hotel or the Norman Hotel. If you want a perfect steak visit the Spanish Garden at the Brekky Creek. If you want to cook your own buy your best Brisbane steak at "The Butcher Shoppe" in Cannon Hill.

First time back to Cha ChaCha, since 2011 (then the steaks were perfect). On a winter's Friday night it was warm inside but noisy as the chatter of guests bounced of glass walls (tip: do not book for a romantic date). We were shown the steaks on offer. I chose the wagyu spice rub eye fillet as it was the smallest size meat in the menu at 200g. My husband chose the Rib Fillet on the bone 500g. Our other friends chose the rump and Tbone. We ordered aids of winter greens (beans & broccoli), onion rings and smashed roasted potatoes. We also had entrees of wagyu springs rolls. Tasted average. As asked for my steak to be cooked to the chef's suggestion (medium to allow marbling (what little amount was in the eye fillet) to flavour and tenderise the meat. My husbands rib bone was to be medium rare. Both steaks were cooked to perfection as asked. My eye fillet was lacking in flavour, Luke warm at best (not sure how long it had rested for but it must have been some... read more

I had my very first steak meal last night at Cha Cha Char, and there couldn't have been a better place for a steak newbie! The spice rubbed fillet was absolutely delicious, and every bite was juicy and tender. The portabella mushrooms and the dukkah on the side was a welcome change from the usual side accompaniments offered at most places. We had the dessert tasting platter at the end which had elements derived from all the desserts on the menu, and oh boy! What a treat! The service was excellent and very friendly. Loved the experience!

Steak this week, and picked up this restaurant which claims to have the best steak. I reckon that their steak was of super quality but other cuisines were pretty average. Steak first! The waiter would bring out a tray of steak samples and introduced them one after another. This absolutely gave us a vivid look of all the steaks, we finally chose the rump cap after considering the waiter's recommendation and browsing all the steaks samples. Following the recommendation, chose medium cooked with two sides: chips and iceberg salad, and it is served with mushroom sauce. The steak is sensational, sooo tender, charred outside and pinky inside. Looks a bit fatty when it is raw but tastes just perfect even without sauce. Prawn linguine: the sauce and the linguine just didn't match. The whole dish is quite dry and flavorless. Oysters with jalapeno: the jalapeno is over sweet and powerful, so We hardly tasted the freshness of the oysters themselves. I think they taste better without jalapeno. Desert tasting: banana lemon mousse is spot on. The texture is smooth, but the other two are just so so. The Amuse Bouche was average as well. I highly recommend this restaurant if you want to try high-quality steak, but not other dish

Steak this week, and picked up this restaurant which claims to have the best steak. I reckon that their steak was of super quality but other cuisines were pretty average. Steak first! The waiter would bring out a tray of steak samples and introduced them one after another. This absolutely gave us a vivid look of all the steaks, we finally chose the rump cap after considering the waiter's recommendation and browsing all the steaks samples. Following the recommendation, chose medium cooked with two sides: chips and iceberg salad, and it is served with mushroom sauce. The steak is sensational, sooo tender, charred outside and pinky inside. Looks a bit fatty when it is raw but tastes just perfect even without sauce. Prawn linguine: the sauce and the linguine just didn't match. The whole dish is quite dry and flavorless. Oysters with jalapeno: the jalapeno is over sweet and powerful, so We hardly tasted the freshness of the oysters themselves. I think they taste... read more