Executive Chef Kevin McKeown and Head Chef Thomas Pagnon guide the preparation of specially selected Australian meat, largely beef from the East Coast. Setting-wise, it’s all about the water views of Darling Harbour, so the decor is pared back and sophisticated with polished wood floors, comfortable chairs and linen-draped tables.
The dedicated steak menu is unapologetically designed for meat lovers but there are other menu options too. To begin, try the witlof salad, a fresh, green start to the meal, with witlof leaves resting on a slightly sweetened buttermilk dressing and scattered with crunchy walnut pieces. Of course, there’s an impressive choice of steaks, all served with chips, baked potato or mash. The Riverina pasture-fed 160g petite fillet is meltingly tender and the slightly more robust 200g petite sirloin, cooked exactly to order, is deliciously juicy and tasty.
PSST! Diners can choose to be closer to the water and eat on the outdoor balcony or sit indoors but still enjoy the view.