A discreet steakhouse tucked away underneath Central, Rex Wine & Grill speaks to a bygone era of classic European establishments with its exclusive members’ club feel and handsome furnishings rendered in dark oak, cushy leather banquettes and copper accents. Helmed by chef Nathan Green, the kitchen prides itself on a wide range of dry-aged beef and premium, rare cuts sourced from around the world. Green is an old hand at perfecting prime cuts, and every steak here is seared and served precisely, while offal dishes such as pig’s head pie and devilled lamb’s kidney make for delicious variations on the menu. Aside from the steaks, stellar dishes include the lobster ravioli and the peach flambé, torched tableside for a theatrical touch.

Signature Dishes

• Rex steak tartare, bone marrow toast
• Bluefin tuna crudo, smoked eggplant, Hokkaido uni
• 45-day dry-aged Italian scottona

Tatler Tip

The set menu offers good value with generous portions, including a tasting trio featuring the restaurant’s dry-aged beef.