Our Philosophy
We understand that a great steak does not start with the cooking, while important it is just the final step in a process of many years of love and toil.
While it is true that Australian beef in general is good quality, there is a small boutique and specialist community of beef farmers that are producing spectacular beef. Largely unknown in Australia many of these producers have built successful businesses exporting produce to the lucrative U.S. and South East Asian markets.
Starting with the right genetics and raising in a sustainable and organic environment results in a steak that not only has exceptional taste characteristics, marbling, juiciness and tenderness but you know it comes from a beast that has been treated well and with respect.
When it comes to cooking we believe it should be the beef that you taste, so we avoid bastes and other additives that alter the flavour and we cook to avoid the charcoal and burned flavours, which often overpower the true beef flavour. Instead we start our steaks on the grill and finish them in a pan being hand basted in a house rendered beef fat, which enhances the flavour without altering it.
In summary our aim is source the widest selection of best quality beef from the best Australian producers and prepare it simply so as to enhance the natural flavours.
What people are saying about us
Stephen Downes, Taste, Herald Sun
“A smart, sexy New York-style diner offering some of the best steaks money can buy in Melbourne. Broad price appeal, generous serves and an imaginative, well-executed menu will appeal to both the carnivorous and their companions.”
Leeane Tolra, The Weekly Review
“Australia’s largest selection of best quality steak”
Necia Wilden, Twitter
“An impressive debut that will challenge the adventurous… dares to be different… there’s diversity and breadth in the choice… and surprises.“
Awarded 3 glasses in Gourmet Traveller Wine
