The Tomahawk, River Grill, Casa del Rio, Malacca, Malaysia

The Tomahawk, River Grill, Casa del Rio, Malacca, Malaysia

Casa del Rio, River Grill, cheese, sauvignon blanc, dinner, restaurant, Malacca, Melaka
60 Drops NZ Marlbourough Sauvignon Blanc – with a bouquet of young mango and just ripened passionfruit it is a fresh, crisp and clean way to begin. Parmesan with balsamic to open the appetite and bite worthy bread to nibble on while you contemplate the menu. 
Casa del Rio, River Grill, barbecue, steak, wagyu, beef, dinner, restaurant, Malacca, Melaka
The Tomahawk Bone-in Rib Eye Wagyu Beef
Casa del Rio, River Grill, barbecue, steak, wagyu, beef, dinner, restaurant, Malacca, Melaka
The Tomahawk and Peter Lehmann’s Cabernet Merlot are a first class match

Casa del Rio, River Grill, barbecue, steak, wagyu, beef, dinner, restaurant, Malacca, Melaka

Giant crisp asparagus, sautéed spinach and a tabletop mountain of thinly sliced potato (mille feuille style) layered with cream and cheese and crowned with finely shredded caramelized onions
Casa del Rio, River Grill, barbecue, steak, wagyu, beef, dinner, restaurant, Malacca, Melaka
Slicing the monster
Casa del Rio, River Grill, dessert, dinner, restaurant, Malacca, Melaka
Caramelized Banana and Brandy – Manager Ariva’s table service
Casa Del Rio, River Grill, Malacca, Melaka, restaurant, steak, grill, barbecue, dinnerRun! Run! Run! Go to the gym, starve yourself, whatever you do, prepare yourself for the TOMMAHAWK! This monster meat will make your eyes widen and your trouser buttons pop. Not for the delicate, this bone-in rib eye wagyu beef steak is one of the largest steaks in Australia (and now Malaysia). Weighing in on the lighter end at 1.4kg and up to 2.7kg on the heavier side, it is made for carnivore’s to share. Chef John Edwards takes time to source the quality product so sees no need to over complicate the preparation. A simple salt and pepper seasoning was all that was used to grill the beast to perfection. Dropping from the blade like butter when sliced, this tender piece of meat could easily serve five. An accompaniment of giant crisp asparagus, sautéed spinach and a tabletop mountain of thinly sliced potato (mille feuille style) layered with cream and cheese and crowned with finely shredded caramelized onions was a meal on its own. Pairing well with Peter Lehmann’s Wildcard Cabernet Merlot, this is a meal to slow down and take your time over to be cognizant of every exceptional bite. 
Casa del Rio, River Grill, dessert, Malacca, Melaka, restaurant, dinner, sweetsIf you are lucky and time allowing, you might be able to convince the jovial, passionate restaurant manager, Ariva, to prepare his special Caramelized Banana and Brandy dessert as table service (not on the menu). He learned this recipe from his years of waiting in a French restaurant. Rolling out a portable heat source he smiles as he whizzes together the core ingredients of banana and brandy and lights them up flambé style. Adding brown sugar and fresh orange juice he creates a simmering sauce and finally sprinkles the combo with a shot of Grand Marnier adding to the orange zing. A dollop of vanilla ice cream cools and dresses the treat.
Reason to visit: The TOMAHAWK! Table service by Ariva (if you’re lucky!)
River Cafe
Casa del Rio Malacca
88 Jalan Kota Laksamana
75200 Melaka
+6 06 289 6888
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16 Comments

  1. whoa, that tomahawk is truly calling out to me by name! i saw a tomahawk on the menu recently at est at the intermark, but i didn't order it cos it seemed too large and too pricey. but i think your photo of its meaty magnificence will be haunting my dreams! 😀

  2. Gosh, the steak is humongous!! I'll do anything for Wagyu! Hahaha!

  3. i bet the beef is tender and delicious

  4. Woah that is a huge steak!! This is the one you told me about right? Im sure my Hubby would love it!! Any idea how much it costs here?

  5. It looks great. The Wagyu rib eye must have been super. With how many people did you eat this piece of meat? The herbs and spieces look perfect but I would not have selected a Merlot grape. Why did you do this? Personal preference above the fuller bodied wine as Carbarnet Sauvignon?

    I already know I am going to enjoy your site.

    Greetings,
    Filip

    • Filip, I'm going to love our conversations! The rib eye wagyu cut is a little fatter and richer than the usual eye fillet so it can take a heavier wine but also a fruitier wine. (Aussie wines love their fruit!). So the depth of fruit of this wine went well with this cut. It's actually a blend of cab and merlot, not a single varietal. The addition of merlot to the cabernet helps to smooth out the wine and I like this … and well wine is expensive in Malaysia and this is one we liked and could afford! 😉

  6. I've been eating steak while visiting Texas, but nothing that huge. I'm glad to hear it's tender. That dessert reminds me of Bananas Foster.

  7. That would seriously defeat my little tummy. Who would've thought there were so many fab restaurants in Melaka (aside from chicken rice ball shops of course!).

  8. The steak!!! O.O

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