From extravagant melt-in-your-mouth wagyu beef to the highest quality locally sourced signature rib-eye for two, this Brazilian-inspired diner within the Olsen is already capturing the attention of meat-loving foodies everywhere.
Churrasco dining is all about copious amounts of meat doused in garlic, slow cooked on skewers over open flames, then distributed in relentless, artery-clogging proportions in an often-lively setting. Steer isn't your typical churrasco diner; think of it more as a high-end steak house, which ditches the rowdy factor for a more ordered, fine-dining approach. It offers entrees and mains to a classy clientele in a fabulously chic setting, with an impressive catalogue of wine to match.
Given that meat is the main attraction here, executive chef Stacy Thompson has judiciously sourced some of the best environmentally certified MSA-graded meat he could get his hands on. A dry-ageing process also further enhances the flavour and quality of the cuts.
The menu fuses modern Australian and traditional Brazilian cooking styles, with the end result being superbly succulent and flavoursome meat.
Katherine Scott
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Breakfast
Lunch
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Dinner
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Late
Brazilian and Modern Australian
Entree: $14-$24
Mains: $28-$45
Payment accepted: MasterCard, Visa and EFTPOS
Licensed with bar. Wine is available by the glass.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Isabel0505
|
15 October 2010, 7.16am
Bold - Inventive - A Must Go
Steer Restaurant is the cool new kid in the Melbourne restaurant world. The bold bright design matches the tastes and flavours that have been invented by the kitchen.
Two nights ago I had the pleasure of eating at Steer. We began our dining journey with a spring salad, which was delicious - a beautiful combination of vegetables, spring flowers on a seed 'soil' bed and a wagyu carpaccio - a solid fresh expression of what a carpaccio should be. For our main meal we had the Moqueca (Brazilian sea food stew) and a scotch fillet. The bold moqueca bouillabaisse flavours pairs nicely with the soft texture of the rockling fillet and the scotch fillet was delicious - tender, succulent, cooked to perfection. The desserts that accompany the dinner menu are truly amazing! I had the luxury of tasting ?both ?the sticky date souffle and the sabor acai. For those who enjoy a slightly decadent ending to your meal the sticky date souffle is a must order. The combination of souffle, oozing caramel and rum and raisin ice cream ?is one of those dishes that will satisfy the most demanding dessert lover. If you are looking for a clean fresh ending, then the sabor acai is for you. Yoghurt bubbles burst over candied cashews, honeycomb and nutty bran flakes creating a light dessert that is full of flavour. A perfect companion to a steak.
Overall it was a fantastic night with great food and great service ?- the new kid is pretty cool!!
Food:
Visit: Wed 13 October 2010
Mealtime: dinner
Service:
Atmosphere:
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