The Steak House

The Steak House has long understood the appeal of a proper grill restaurant. Here the focus is simple: excellent beef, fire, and the sort of setting that turns dinner into an occasion. The dining room looks out over the harbour, but most eyes tend to settle on the menu, which reads like a passport through the world’s great cattle farms. The real indulgence lies in the variety: Japanese Kagoshima Wagyu, Korea’s Hanwoo, USDA super prime rib, Spain’s Rubia Gallega and Poland’s Mazura beef bring their own character to the grill. The kitchen’s role is mostly restraint: a hot grill, a steady hand and the confidence to let the meat speak. Before the steaks arrive, many regulars make a strategic stop at the restaurant’s celebrated salad bar. Far from an afterthought, it offers an abundant spread of fresh vegetables, seafood, charcuterie and appetisers, enough to become a meal in its own right if you’re not careful.

Tatler Tip

When the steaks arrive, ask for the house mustard selection. The kitchen prepares several varieties—from smooth and mild to sharper, grainy blends—that add another layer of flavour.