DINING AT: STEER DINING ROOM

It’s the sophistication of fine dining coupled with the simplicity of a really good steak. Let me just emphasise that last part for good measure, a really really good steak. 

Just the way it should be. 

2W5A7356.jpg

For those lovers of fine meats and a really really good steak, you know at the heart it is, the simplicity of how to cook a piece of meat well - there isn’t much fuss or even flair, and yet Steer stands out, and has done so for many years now. 

It’s in the dedication of the trusty meat board to introduce you to the cut you will soon be intimate with. Because as noted, the fanfare of steak isn’t so much in how its cooked (though there is a way of getting it very right), but for those who truly love to indulge, much of it comes down to the the selection process. Choosing the right cut, grass-fed versus grain fed, to have Wagyu or opt for Black Angus and so forth goes a long way to shaping the inevitable melt in the mouth moment your tastebuds are soon to expect. So from my first visit many moons ago, at least 6 years ago if memory serves me well, until today, the guided meat board tour is a staple that raises the bar from the moment you sit you down. 

The fact that Steer have placed emphasis on where they source local produce is evident in their engrained philosophy:

To determine where to find the best example of each we must take into consideration the environmental aspects best suited to each variety. For example, pasture fed beef must be fed on green pastures otherwise the farmer needs to supplement their feed with silage. For the purest example of pasture fed beef we source from Tasmania where there is high rainfall and always lush green pastures. [Except from Steer Dining Room menu]

This makes sense to me. It’s valuable to me to understand the thoughtful approach to sustainable and quality produce. 

 

 

 

One of the striking aspects of Steer Dining Room is your ability to order a Sher F1 Wagyu (sourced from Ballan, Victoria - so states the menu) Rib Eye 8… a whole 1 kilogram of it, now thats a lot of meat. It’s comes at a steep price point ($189) but when you settle in to the intimate and cosy space (white table cloth firmly in place with service to go with it), you can be assured that Steer does not serve up food for the sake of food. It’s not a venue you come to for mass quantities. It’s a sanctuary you enter to unwind back with a glass of red in hand, the heat, light and clamouring from the open kitchen providing that heartfelt sense that you’re in for a treat. 

2W5A7315.jpg
2W5A7332.jpg
2W5A7311.jpg
2W5A7312.jpg
2W5A7324.jpg
2W5A7323.jpg
2W5A7328.jpg

My selections from the Steer Dining Room Menu:

TO start:

Amuse bouche

 

Entree:

Freshly shucked oysters, tomato granita, Thai basil

Cobia ceviche, coconut cream, nahm jim, chilli jam

 

Main:

Sher F1 Wagyu Rib Eye 8 1kg

 

Sides:

Roasted pumpkin, puffed quinoa, confit onion, crispy sage

Hand cut steak chips

 

Dessert:

Brioche & white chocolate pudding, quince, star anise& cassia bark ice cream

Chestnut brulee, honey toasted oat, caramelised apple gel, earl grey ice cream

2W5A7334.jpg
2W5A7351.jpg
2W5A7392.jpg
2W5A7394.jpg
FoodCheryl LawComment