Unrivalled provenance.

Understated excellence.

Steer steak tartare, chipotle dressing, pickled red onion, puffed rice Dark.jpg

“Every dish we create and every steak we grill must create an inner thrill. Even the most experienced chefs don’t get near the grill section until they learn the ‘Steer’ way. Always innovating, we’re presently dry-aging Wagyu to bring out more of its true quality.”

Tom Ward, Head Chef

OUR PASSION

Redefining Fine Dining.

“WORKING WITH JOHN TORODE IN LONDON I SOON REALISED FINE STEAK SHOULD BE TREATED AS PRECIOUSLY AS CAVIAR.”

Tom Ward, Head Chef

Where cuts from Australia’s finest producers aren’t just plated – they are curated.

Where in the heart of South Yarra, we present the widest choice of Australian Wagyu, Black Angus and Hereford beef with a subtle Asian influence.

Where the intimate ambience perfectly reflects the sophistication of the culinary experience.

Explore the unique dining experience that is Steer.

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Our Favourites for the Week —

2012 Moss Wood 'Wilyabrup' Cabernet Sauvignon Margaret River, WA

Bright crimson in colour, this unique wine opens with notes of crème de cassis, blackberry and anise with a degree of cloves, cedar, menthol and dark chocolate. Medium-bodied with an abundance of lavishness and spice on offer in the mouth, it has a gorgeous velvety texture, just enough freshness and great length.

Perfect with Sher Full Blood Wagyu Porterhouse of Cohuna F1 Wagyu Scotch Fillet

The Dark Side Cocktail

A dark and boozy combination of Woodford Reserve Bourbon and Okar Amaro from Applewood Distillery. This particular Amaro, still a digestive, but uses native Australian botanicals such as riberries, saltbush, fresh Davidson Plums and strawberry gum leaf. Add a dash of orange bitters or two and a touch of cherry syrup. The result is a bright cocktail with beautiful balance of bitterness and fresh influence of dark fruit.

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