Tipsy Cow Steakhouse — Restaurant in Perth

Tucked away on the quieter edge of Northbridge, Tipsy Cow Steakhouse is a hidden gem that offers an impressive dining experience away from the usual weekend chaos. We arrived with no expectations—just a serious steak craving—and left genuinely impressed. Despite the late 9:00 PM booking (the earliest we could get due to how packed it was), the service didn’t miss a beat. From the moment we walked in, the staff were warm, attentive, and clearly took pride in what they were doing. It’s rare to see such consistent, high-level service in Perth, and it made a lasting impression.

The restaurant itself is thoughtfully designed, with a spacious layout that gives each table a sense of privacy without losing the lively atmosphere. When it comes to the food, the star of the show might surprise you—it wasn’t the steak, but the Brussels sprouts. Glazed with honey and fried to crispy perfection, this side dish completely threw our expectations out the window. It had just the right amount of crunch, almost like kale chips, but retained the sweetness and tenderness of freshly boiled greens. It’s a unique and unforgettable plate that we’d happily return for alone.

Of course, the steak was no afterthought. Our Margaret River cut was cooked to a perfect medium rare from edge to edge, tender and juicy throughout. The 1kg T-bone was also spot-on internally, though understandably charred on the outside due to its thickness. While the steaks arrived a little underseasoned for our taste, this was easily remedied with the pink salt provided on the plate and a selection of butters and sauces that paired beautifully with the meat. They do advertise dry-aged beef, and while enjoyable, it didn’t quite deliver the depth of flavour you’d expect from in-house dry-aging specialists—but it was still a very solid execution.

Dessert was another standout. We ordered both the Basque cheesecake and the sticky date pudding, and both were exceptional. Rich, well-balanced, and clearly made with care, they disappeared fast—especially with the kids at the table.

Price-wise, Tipsy Cow sits firmly in the premium bracket, so it’s best treated as a special night out. But for the level of service, quality of ingredients, and memorable flavours—especially that unexpected knockout Brussels sprouts dish—it absolutely earns its place as one of Perth’s top-tier steakhouses. We'll...

I will start with a positive. The food when we finally got it tasted good. Our party travelled an hour to go to this restuarant for my husbands birthday. He had gone online to make a booking but as initial numbers were 20 he had to email. After many emails back and forth saying that time etc wasnt a problem. 3 days before we tried to call got a voicemail that wouldnt allow you to actually leave a voicemail so we again emailed to say it would now only be 12 ppl. We were told that would be fine so left it at that. When our party arrived they were told there was no booking. When we arrived we were told the same that we needed to book online. We showed them the lengthy email trail but they bore no responsibility that it needed to be booked online which the person who had emailed NEVER instructed was required. We were told they could accomodate us 2 hours after what we had booked. We had drinks at the bar which took forever if you ordered cocktails. We got told the table they were putting us at was about 10mins from leaving another hour later we finally sat down. Order taken then it was another hour to get food. Well getting the food was a total Cluster. We had 3 of the tasting plates that came out first (no hotplate) then the other orders dribbled out. Sides were missed then we were point blank told we didnt order them which was a total lie. It all took so long to get the hotplates to cook the meat which came out first those who ordered meals had finished before the tasting plates started. When it came to paying they did not give us any receipt so when we paid the final part of the bill there was over $50 extra. Would have said the back of house was let down by the front but the back of house clearly needs to learn how to time their cooking better & the front need to learn to take some responsibility for crap service & not be argumentative and rude when they have screwed up. For the high prices there are much better...

Boy, was it busy! As soon as we walked in, there was a queue at the front desk and a line of people stretched right through the bar, completely filling it up. That was our first impression people standing everywhere in what’s meant to be a restaurant.

Thankfully, the floor staff were absolute stars. We were greeted at the door with smiles and genuine warmth despite the chaos. A young girl with braces who helped us to our seats. She went above and beyond to seat us quickly and make sure we were comfortable, and we really appreciated her calmness in all that noise and crowding.

Once we were settled, everything turned around the food was divine! We ordered the tasting for two after seeing it all over TikTok, and it lived up to every bit of the hype. My husband took on the caveman steak (and devoured it, no problem), and our kids loved their cheeseburger and chips. The cocktails were to die for they just kept flowing, and our wonderful server made sure our drinks never went empty.

Unfortunately, the management really let the place down. The front desk queue was made worse because a large group was standing there adding up and splitting their bill. Later on, when I asked if we could split ours, the manager flat-out said no yet he’d just allowed that same large group to do it moments before when we entered. It felt unfair and inconsistent.

To top it off, the bar area stayed overcrowded with people practically leaning over our table and were so loud was really hard to enjoy conversations. The manager didn’t seem to have much control of the venue, which was a shame because everything else the food, the staff, and the service was spot-on.

Five stars for the incredible staff who carried the night, one star for the manager who really needs to learn how to run a busy floor fairly and...