Steer has become one of a handful of Aussie restaurants to serve Kobe beef, the most sought-after kind of Wagyu. The delicate meat (from Japan’s Hyogo prefecture) stands out for its high marbled fat content, which causes it to melt at low temperatures.

Here, it’s served across three courses, including as a reinvented steak tartare atop deep-fried tendon, and tataki-style, with sous-vide egg yolk and shiitake mushroom. With plush velvet booths, a roving steak trolley and matching wines, this one’s worth pushing the boat out for.

Menu - Mr Yum

Steer Dining Room is a New York-style steakhouse serving top-tier Australian and Japanese Wagyu in charming surrounds. Its centrepiece is a six-seat plush red velvet booth, which welcomes in those after a quick drink and a snack. Yet reservations are recommended for the dining room tables, which are surrounded by dark curtains and feel extra intimate.

The menu is Modern Australian with plenty of Japanese influence. To start, oysters might come with shallot mignonette. You can choose from three different cuts of meat for your tataki, and Steer’s signature might be served with pickled vegetables and wasabi from Tasmania.

Yet grain-fed Wagyu beef is the main event. Scour the list of producers, cuts and scores to find the perfect steak from more than 30 options (including high-quality A5 Wagyu from Japan). Its roving steak trolley can also help you decide. A handful of cuts by top Australian producers (like Mayura Station, 2GR and Black Opal) are dry-aged in-house for extra complexity and tenderness. And if you really want to push the boat out, you can order the signature Wagyu degustation.

Non-beef-eaters can choose from dishes such as barramundi with cauliflower, baby spinach and lemon butter; or ricotta gnocchi with confit leek, peas and tomato vinaigrette. A range of sides (thick-cut chips, potato mash, foie gras, crispy onion rings) and salads (cos lettuce with ranch dressing and shallots) is also available.

The short list of desserts includes chocolate delice with salted caramel cremeaux and hazelnut ice cream; and coconut pudding with palm sugar, mandarin and blood orange sorbet. There’s also an extensive wine list showcasing more than 450 bottles, an enticing three-page cocktail list, and a range of beer and cider.

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Updated: May 23rd, 2024

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