MAKE NO MI-STEAK WE’RE MAD ABOUT PRIME BEEF BUT YOU CAN ALSO ENJOY sustainable seafood and plant-based dishes.
WAGYU HAND CUT “RAGÙ ALLA BOLOGNESE”
Inspired by the classic Italian cuisine from Bologna, we created our own signature slow-cooked beef sauce at MADCOW.
We use Wagyu beef with a balanced fat-to-lean ratio, cut into bite-sized cubes, and slowly braise it with onion, celery, carrot, red tomatoes, beef stock, and red wine. The sauce is finished with black truffle, fresh basil, and Parmesan cheese, creating a rich, memorable flavor that feels both familiar and unique.
Fettuccine is handmade fresh every day. It is rolled and cut by hand using simple ingredients: semolina flour, eggs, salt, and olive oil. Every plate is made with care to preserve and celebrate the authentic spirit of Italian cuisine.
MARGARET RIVER GRASS FED STEAK TARTARE
Inspired by the classic French dish, our Beef Tartare is made with premium Black Angus tenderloin, finely hand-cut to keep its fresh texture and natural flavor.
The beef is mixed with Dijon mustard, shallots, capers, cornichons, and carefully selected seasonings. It is finished with Oscietra caviar, adding a rich and delicate flavor that perfectly complements the fresh beef.
We keep this dish simple to let the quality of the ingredients shine. The natural taste of the premium beef and the rich flavor of the caviar are the true highlights.
Our Beef Tartare is served with toasted brioche, crispy on the outside and soft on the inside, making every bite rich, balanced, and satisfying.
Tagliata Salad
Inspired by the simple meals served in traditional Italian steakhouses, our Tagliata Salad reflects the rustic and relaxed spirit of MADCOW. We believe great food starts with quality ingredients and simple cooking.
Our Black Angus beef is grilled to keep it tender, juicy, and full of natural flavor, then sliced and served over fresh salad leaves. Cherry tomatoes, shaved Parmesan, and balsamic dressing complete the dish, creating a fresh and balanced combination.
Simple, honest, and full of flavor, this salad celebrates the natural taste of premium beef and carefully selected ingredients.
Sanchoku Wagyu T-Bone Steak MBS45 | Australia
Our Sanchoku Wagyu T-Bone is a large sharing cut, perfect for a family-style meal or for enjoying together at the table.
Raised on a grain-fed diet for over 200 days, this Wagyu develops rich marbling, tenderness, and a deep natural beef flavor. The T-Bone brings two cuts in one steak, offering two different experiences on the same plate.
On one side is the tenderloin – soft, delicate, and melt-in-your-mouth tender. On the other side is the striploin – richer in flavor, with beautiful marbling and a deeper, beefier taste.
At MADCOW, we grill it over charcoal in an Argentine-style grill, where the fire is simple but full of character. The charcoal gives the beef a gentle smoky aroma and a raw, honest flavor that you can’t rush or fake. We don’t overcomplicate it – just fire, beef, and time.
Best enjoyed straight off the grill, placed in the middle of the table, and shared the way a good steak should be.
Madcow Tiramisu
At MADCOW, people think of something natural and rustic in every dish, and our Tiramisu is made with the same spirit.
It is simple and classic, just like the traditional Italian recipe. The highlight is the sabayon egg cream with a touch of alcohol, giving it a richer, smoother, and more aromatic taste.
The result is a dessert that feels familiar yet a little different – still true to the classic Tiramisu, with a subtle MADCOW touch.
Local Roast Coffee Beans and Coconut Panna Cotta
Inspired by the famous coconut coffee from Hai Phong, our Local Roast Coffee Beans & Coconut Panna Cotta reimagines this familiar flavor in a fresh new form, while staying true to its original spirit.
We keep the rich, creamy coconut flavor in a smooth panna cotta base, paired with locally roasted coffee whipped into a light, soft foam. On top, we add crunchy crumble and toasted coconut flakes for extra texture and contrast.
When enjoyed, each layer blends gently on the palate – creamy, aromatic, lightly bitter, and nutty – bringing back the memory of the well-loved Hai Phong coconut coffee, reinterpreted in a more refined and modern way.