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Tuesday 6pm - 11pm Wednesday 6pm - 11pm Thursday 6pm - 11pm Saturday 6pm - 11pm

Steer Dining Room

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South Yarra, VIC
Steer Dining Room

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South Yarra Modern Dining with a focus on quality produce sourced from local and family owned farms
(736)

We are a modern Australian steak restaurant with hints of the vibrant flavours and aromas found in Asian cuisine. We aim to deliver an exciting dining experience by creating an environment that is fun, warm and sophisticated. Our food is fresh, lively and innovative and designed to enhance our main fare, the luscious and succulent beef.

10/11/2026

Meet Harold Faizal, the General Manager of Steer Dining Room.

With a hospitality career spanning more than two decades, Harold Faizal brings a wealth of experience in fine dining, w**e and elevated guest experiences to Steer Dining Room.

His career includes Perth’s 5-star Duxton Hotel and hatted 1907 Restaurant & Cocktail Bar, where he received the Bill Thompson Award for Excellence, Premier’s Award and Best fine Dining at the 2013 WA Gold Plate Awards, recognising his contribution to hospitality.

Today, Harold continues to lead Steer’s award-winning w**e programme and helps shape its vision as an internationally recognised destination for exceptional Australian and Japanese Wagyu.

Under his leadership, Steer is listed in the World’s 101 Best Steak Restaurants, was named Melbourne’s No. 1 steak restaurant in Australia’s 30 Best Steak Restaurants in 2026, and continues to hold Three Glasses in Australia’s W**e List of the Year Awards.

For Harold, true luxury lies in the details: exceptional provenance, thoughtful w**e pairings, genuine hospitality and the pursuit of excellence delivered with humility and grace.

Steer Dining Room. The Temple of Wagyu.

09/11/2026

Precision driven Temple of Wagyu

At Steer, the cooking of Wagyu is a study in heat, timing and restraint.

Each cut is lightly salted before being seared, then grilled over our high-temperature broiler to build a deeply browned crust while developing the fat and flavour within.

Once rested, the steak returns to the hibachi grill for its final finish, where direct heat and charcoal impart a last layer of smoke and char. The sequence is intentional: sear for colour, broiler for depth, rest for balance, hibachi for the finishing touch.

In our Temple of Wagyu, no single technique defines the result; it is the precision of each stage, and how they work together, that allows the character of every cut to shine.

05/11/2026

Before the first guests arrive, our chefs are already hard at work, preparing each element with precision and care.

Spring brings a fresh expression of the season to the kitchen, with vibrant produce, delicate flavours and ingredients at their seasonal best.

From the first preparation to the final plate, every detail reflects Steer’s commitment to produce of remarkable distinction and the craft of letting exceptional ingredients speak for themselves.

04/11/2026

2GR Wagyu Karubi, Green pepper harissa, pearl onion, grilled baby leek

Slow-cooked Wagyu karubi, prized for its rich marbling and deeply savoury character, develops a tender, almost melting texture through gentle cooking. Green pepper harissa introduces a vibrant, peppery warmth, while pearl onion and grilled baby leek lend sweetness and a delicate smokiness.

Here it is paired with By Farr Shiraz vintage 2023, a w**e of cool-climate elegance and savoury complexity. Grown in the distinctive terroir of Geelong’s Moorabool Valley, By Farr Shiraz expresses the more restrained, finely structured side of Shiraz, with dark fruit, spice and earthy nuances. Its freshness and fine tannins cut through the richness of the Wagyu, while its peppery character echoes the harissa and complements the char of the leek.

A meeting of depth and restraint, where the richness of Wagyu finds its counterpoint in the elegance of cool-climate Shiraz.

03/11/2026

Time, texture & the art of Wagyu.

…can you guess which one of these are Dry-Aged?

At Steer, Stone Axe Fullblood Wagyu Striploin celebrates 100% Japanese Black genetics, raised in the high country of New South Wales and Victoria, where the breeding herds graze at elevations above 1,000 metres. A little-known fact: Stone Axe made Australian Wagyu history by winning Grand Champion at the Australian Wagyu Branded Beef Competition in both 2020 and 2021.

But provenance is only the beginning. The choice between dry-aged and non-dry-aged striploin reveals two distinct expressions of the same cut.

Dry-aged — time draws out moisture, concentrating savoury flavour and developing deeper, nuttier, sometimes gently earthy notes.

Non-dry-aged — fresher and more direct, allowing the natural sweetness, buttery marbling and clean character of the Wagyu to take centre stage.

One shaped by time. The other by purity of expression. Both finished with fire and precision.
Two interpretations of exceptional Wagyu. One Temple of Wagyu.

02/11/2026

Three chapters of Penfolds. One extraordinary legacy.

At Steer, our w**e list is built around more than celebrated labels. We seek out bottles with provenance, personality and a story worth sharing — w**es that bring another dimension to the Wagyu experience.

Few producers offer a more compelling study of Australian Shiraz than Penfolds.

2024 PENFOLDS SPECIAL SHIRAZ

A tribute to the grape at the heart of Penfolds, this limited-edition release carries an extraordinary secret: a deliberate inclusion of matured Grange drawn from barrel. Blending contemporary Shiraz with a touch of one of Australia's most iconic w**es, it offers a fascinating connection between a new release and a legacy built over generations.

1994 PENFOLDS ST HENRI SHIRAZ

For those who appreciate restraint as much as power, St Henri takes a different path. Unlike Grange, it is matured in large, seasoned oak vats rather than relying on new oak for its character. Three decades of evolution bring the focus to mature fruit, savoury complexity and the distinctive character of aged Shiraz. A reminder that greatness doesn't always need to announce itself.

1976 PENFOLDS GRANGE

Some bottles carry history in every detail. The 1976 vintage was a landmark in Australian w**e, becoming the first Australian w**e to cross the $20 barrier at release. A blend of 89% Shiraz and 11% Cabernet Sauvignon, it represents a fascinating chapter in Grange's evolution — a rare opportunity to experience a w**e shaped by almost half a century of time.

…..

Our philosophy has always been about the pursuit of distinction, whether it is the provenance of our Wagyu or the stories behind the w**es we pour. Paired thoughtfully with exceptional beef, these three bottles offer more than prestige: they invite a deeper appreciation of craft, character and time.

Three vintages. Three philosophies. Nearly half a century of Australian w**emaking history.

Discover the Penfolds collection at Steer Dining Room — where the right bottle is part of the experience, not simply an accompaniment.

30/10/2026

A classic reimagined. A finale to remember.

Our Bombe Alaska brings together the indulgence of pistachio gelato, the sweetness of strawberry ice cream, the bright acidity of rhubarb sorbet and the delicate warmth of almond sponge.

A thoughtful interplay of richness, freshness and texture, where nostalgic dessert craftsmanship meets a refined expression of the season.

An elegant finale to the Steer experience, designed to linger long after the last spoonful.

29/10/2026

A rare expression of Burgundy. Four w**es. Four monopoles.

In Burgundy, where vineyard ownership is often divided between generations of growers, a monopole is a vineyard held entirely by a single owner. These rare and distinctive sites offer a singular expression of place, shaped by the character of their soils, the nuances of their terroir and the vision of their custodians.

At Steer, we are privileged to present four remarkable expressions of this Burgundian tradition.

2023 Domaine Rougeot ‘Clos des Roses’ | Pommard

A contemporary expression of Pommard, offering an opportunity to discover the depth and individuality of a vineyard under single ownership, where the character of the appellation meets the precision of Domaine Rougeot.

2015 Bouchard Père & Fils ‘Vigne de l’Enfant Jésus’ | Beaune Grèves

One of Burgundy’s most storied vineyard names, this celebrated Premier Cru is renowned for its elegance, structure and remarkable ageing potential. A w**e of heritage and distinction, reflecting centuries of Burgundian craftsmanship.

2023 Domaine des Chézeaux ‘Clos des Chézeaux’ | Gevrey-Chambertin

From the celebrated village of Gevrey-Chambertin, this distinctive monopole offers an invitation to explore the appellation’s profound Pinot Noir character, where depth, savoury complexity and refined structure converge.

2013 Domaine du Clos de Tart | Morey-Saint-Denis

A Grand Cru of exceptional pedigree, Clos de Tart stands among Burgundy’s most distinguished monopole vineyards. The 2013 vintage offers an opportunity to experience the site’s renowned combination of intensity, precision and age-worthy structure.
Four singular vineyards. Four expressions of Burgundy’s extraordinary heritage. Each a reminder that the greatest w**es are not simply made, but intimately connected to the place from which they originate.

Discover these rare Burgundy treasures at Steer Dining Room.

28/10/2026

Nights at Steer Dining Room.

27/10/2026

A study in freshness, quiet and elegance.

Our Hiramasa Kingfish Crudo celebrates the beauty of simplicity, where pristine produce meets thoughtful craftsmanship. Delicate kingfish, vibrant yuzu vinaigrette, smoked crème fraîche, crisp cucumber and salmon roe come together in a composition of freshness, texture and quiet elegance.

Inspired by Japan and the bright flavours of spring, a refined expression of the season at Steer.

23/10/2026

Two cuts. One extraordinary provenance.

Raised in Victoria’s Acheron Valley, Marble King is 100% Fullblood Wagyu, descended from elite Japanese Tajima bloodlines. In 2026, it was crowned Grand Champion at the Australian Wagyu Branded Beef Competition — a remarkable distinction for this Victorian producer.

At Steer, discover two cuts with distinct personalities.

Scotch Fillet — richly marbled, buttery and indulgent, with a silky texture and lingering umami.
Porterhouse — firmer in texture, with a more pronounced beefy character and a beautiful balance of lean meat and outer fat.

One celebrates richness; the other, structure and savoury depth. Both reflect our pursuit of Wagyu of remarkable distinction.

22/10/2026

The trolley arrives and the room goes quiet. Each cut is laid out with care, its marbling, origin and character there to read before anything is chosen. It's one of Steer's most iconic rituals, and the moment the evening really begins.

At Melbourne's best steak restaurant, choosing your cut isn't a line on a menu. It happens at your table, with the team beside you.

Address

15 Claremont Street
South Yarra, VIC
3141

Opening Hours

Tuesday	6pm - 11pm
Wednesday	6pm - 11pm
Thursday	6pm - 11pm
Saturday	6pm - 11pm

Website

http://www.steerdiningroom.com.au/

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