Black Cow Bistro

Black Cow Bistro offers Tasmania on a plate, it honours its origins as a local butcher's shop showcasing grass-fed, free-range, dry-aged, premium Tasmanian beef. Legislation in Tasmania against the use of artificial hormones, growth promotants and antibiotics in red meat production combined with Tasmanian graziers’ focus on free-range grass-fed cattle produces happy animals and superior quality meat. But the non-carnivores in your party will be delighted with the range of vegetable and fish options to choose from...all from our local paddocks and oceans.

Located in the historic art deco Luck’s Butchery shop in Launceston, Tasmania, Black Cow showcases grass fed, hormone free, dry aged, premium Tasmanian beef. Free range happy animals make better meat....even if they aren’t ‘super sized’. Sporting a wine list with an emphasis on Tasmanian tipples and an energetic atmosphere with friendly professional service 7 nights a week from 5:30pm, reservations recommended.The Black Cow logo has been inspired by the amazing ancient artworks in the Lascaux Caves in France.

Pop in at hip Geronimo Aperitivo Bar & Restaurant and pay your respects to all things that 'moo' at Black Cow Bistro, but make sure the red ribbon finish of your journey ends at highly acclaimed Stillwater. Whether it's the taste of your bright pink beetroot risotto with duck scratchings and Parmesan, or simply the view of the Tamar River from the window of this simple, yet chic restaurant set in a beautifully restored 1830s flour mill, this dining experience is a feast for the senses.

It would be short-changing Black Cow to label it a steakhouse. Sure, the former butcher shop specialises in dry-aged, grass-fed steaks from the likes of Robbins Island and Cape Grim. But it's the flawless service (overseen by Stillwater co-owner Bianca Welsh and sommelier Ethan Han), and details such as a personalised magazine selections for solo diners, Opinel knives and French bistro vibes that make Black Cow one of Launceston's best restaurants.

For a truly iconic and indulgent local meal, you can’t go past Stillwater Restaurant or Black Cow Bistro. From the moment you walk in and have your first bite you’ll understand why these have remained long-standing pillars of the local food scene in Northern Tasmania. For a riverfront experience, places like Mudbar Restaurant and Hallam’s Waterfront are go-to choices which offer incredible locally sourced dishes with gorgeous water views.

Black Cow Bistro boldly makes the claim that you’ll eat ‘beef like you’ve never experienced it before’ and while you might be sceptical, we can assure you that this is an accurate claim. In the heart of Launceston, this former local butcher’s shop stars free-range, dry-aged premium Tasmanian beef. Every dish is centred around local produce—including the plant-based dishes—and should be paired with a top-notch wine to complement.

With best-in-show Tasmanian beef front and centre, this butchery-come-bistro is one of Launceston’s finest examples of local produce done exceptionally well. Here, carnivores will delight; premium cuts are dry aged, free range, grass-fed and hormone-free. Oenophiles, too, will rejoice, with a wine list considered one of the best in the country and awarded Best Wine List in Tasmania — perfect glasses to accompany perfect steaks.

Black Cow Bistro is a temple to Tasmanian beef, where prime cuts meet impeccable technique. Housed in a beautifully restored former butcher’s shop, this classy yet cosy steakhouse also celebrates the region’s vibrant vegetable offerings and an expertly curated wine list featuring elegant local drops alongside bold reds. While the perfectly cooked steaks steal the show, the seafood dishes are equally captivating.

Though it’s all about beef, the ambience here is anything but steakhouse. Low-lit, small and sexy, this former corner butchery (and sister eatery to Stillwater) uses its art-deco façade, whimsical murals, mood lighting and a wall of banquettes to glamorous effect. The beef is exemplary: dry-aged, mostly grass-fed and sourced from farms in north-west Tasmania, then carefully handled and expertly char-grilled.

Novaro's Restaurant is highly regarded for its quality food and excellent service, while Black Cow Bistro is known for its delicious Tasmanian steak in a welcoming and sophisticated atmosphere. Stillwater Restaurant focuses on fresh, local ingredients to provide a unique and memorable dining experience, and the historic Mowbray Hotel showcases the best of Tasmanian cuisine in its fine dining restaurant.

Developed by the brains behind Stillwater, Black Cow Bistro is all about eating good quality meat. This means hormone free, grass fed, and premium dry aged Tasmanian beef. With classic French bistro style seating, an earthy red and yellow palette, and a selection of plant-based alternatives, even the non-meat eaters will find something to love about dining at this Launceston restaurant.

When I started planning my Tasmanian road trip, there was one place guaranteed to make the itinerary; The Black Cow Bistro Launceston. I first visited the Black Cow 4 years ago with friends after visiting Cradle Mountain and have been talking it up to The Hubs ever since. The fact that the Black Cow Bistro Launceston etched itself so firmly in my memory is testament to the food quality.

Black Cow Bistro is another one of the fine dining restaurants in Launceston serving top-quality steaks and beef dishes. This shop opened in 2008 and has since been serving premium dry-aged, free-range, grass-fed, hormone-free Tasmanian Wagyu beef and fillet. Other than great steaks, they also have a nice range of carefully selected red wines to go along with your meals.

After you’ve eaten your way around Launceston, it’s time for foodie forays out of town. A 50-minute drive west of the city brings you to The Truffle Farm in Deloraine, the first of its kind in Australia. I join Mandy, a border collie-kelpie cross, as she sniffs out black truffles in the farm’s hazelnut tree groves, then watch the fragrant, earthy nuggets graded on site.

If you are in Launceston and looking for a decent steak then there is nowhere better than Black Cow Bistro in the centre of town. Here the steaks are cooked as per your direction and the potato galette served with the steak is a welcome addition. We always start with the fresh oysters as they are always very fresh and from one of the best suppliers in Tasmania.

This iconic bistro was founded in 2008 in a former butchery, and premium dry-aged, free-range, grass-fed, hormone-free Tasmanian beef is a given. The children’s meal of an eye fillet steak with organic vegetables was truly FOMO-worthy. Friendly, knowledgeable staff, a considered wine list and a cosy atmosphere complete a great night out.

Since arriving here 30 years ago with her Tasmanian husband, Rod Ascui, Kim has been a driving force in such ventures as Lalla Gully Vineyard and fine-diner Stillwater, the upscale steakhouse Black Cow and, most recently, the Abel Gin Company she and Rod founded with sparkling wine guru Natalie Fryar.

As the name suggests, Black Cow Bistro is all about top-quality beef. Their selection of premium Tasmanian beef is dry-aged on-site and expertly prepared to your liking. The restaurant offers a warm and inviting atmosphere with a rich selection of wines, ensuring a memorable steakhouse experience.

Black Cow Bistro is the perfect location for a romantic dinner date. The restaurant has a charming ambiance, with dim lighting and a cozy atmosphere that provides a sense of intimacy. The menu is centered around steak, which is cooked to perfection and served with exceptional sides.

The Stillwater team are also behind popular upscale steakhouse Black Cow Bistro in the heart of the CBD. The bistro is housed in what was originally an Art Deco era butcher shop, so space is at a bit of a premium. However, the waitstaff manage the crowd with flawless efficiency.

For a taste of Tasmania’s finest beef and seafood, head to Black Cow Bistro. This popular restaurant specializes in dry-aged, free-range, grass-fed beef, paired with a carefully selected wine list. It’s a must-visit for food lovers looking to indulge in the best local produce.

The same team set up Black Cow Bistro in the city centre — an upmarket steakhouse housed in an Art Deco-era butcher’s shop. The service is attentive and the wine list suits the menu of mostly meaty fare. The beef is dry aged, free range, grass fed, and hormone free.

Veggos might want to sit this one out – meat is full focus at Black Cow Bistro, which showcases premium dry aged, free range, grass-fed Tassie beef. Black Cow Bistro is the go-to restaurant for sampling prime cuts of Tassie beef. (Image: Tourism Australia)

If you're scouting out premium Tasmanian beef, look no further than Black Cow Bistro. Black Cow is an upmarket steak house found in the old Luck's butchery shop, an art deco building on the corner of Goerge and Paterson Street.

The provenance pioneer Stillwater brings fresh local produce to an 1830s flour mill at the mouth of Cataract Gorge, and Black Cow Bistro is true to its origins as a butchery, serving best-in-show Tasmanian beef.

Black Cow Bistro – This is a popular restaurant in Launceston that specializes in serving delicious meat dishes. They source their meat from local farmers and serve it in a cozy and comfortable atmosphere.

They serve some of the finest Tasmanian beef you'll ever taste. We're talking premium, dry-aged, grass-fed goodness that'll change your perception of what steak can be.

Black Cow Bistro is a pleasant restaurant in Launceston serving very good beef from a range of excellent suppliers including Cape Grim Natural Beef, Clover ...

Head to the Black Cow Bistro for premium Tasmanian beef, or try Cataract on Paterson for mouthwatering examples of modern Tasmanian cooking.

There are a variety of restaurants and cafes within a 10-minute walk including The Black Cow, James Boag & Sons and Stillwater.

Situated right in the heart of the CBD, the Black Cow Bistro offers beef like you have never had it before.