Unrivalled provenance. Understated excellence.
We believe 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.
Steer has a simple philosophy – Every taste must entice the next. The choicest Victorian and Tasmanian cuts including F1 Wagyu and Black Angus beef are seductively cooked to perfection. The region’s best ocean-fresh seafood is delivered to our kitchen twice daily. And of course, the seasonal choices are matched by our time-honoured wine menu and renowned refined service.We are a modern Australian steak restaurant with hints of the vibrant flavours and aromas found in Asian cuisine. We aim to deliver an exciting dining experience by creating an environment that is fun, warm and sophisticated. Our food is fresh, lively and innovative and designed to enhance our main fare, the luscious and succulent beef.
From Sher Wagyu to Rangers Valley Black Angus, head chef Tom Ward, inspires his team to meticulously hand pick ingredients from Australia’s best beef producers and seafood sources.
Outside of the kitchen, you’ll often find Tom and Sous Chef Jeffery down on the farms of their extended family of producers. Both pride themselves in going above and beyond to understand the unique nature of the ingredients that promise an understated succulent experience. Which is why we have access to the best range of crossbred, full blood, pasture fed, and grain fed cattle in the country.
The result is the fresh, lively and innovative menu that matches Steer’s fine dining reputation. In short, the perfect balance of pure provenance and a 100% passion for excellence.