Botanical Hotel has long been recognised for our dedication to provenance and care when it comes to steak. That commitment was recently highlighted in Qantas Travel Insider’s article on Australia’s best steak restaurants, where our Hotelier, Rabih Yanni, shared his perspective on how diners are becoming more engaged with the story behind their beef.
“Guests are more engaged, especially on grass versus grain: there’s a lot more awareness around pasture and provenance,” says Yanni. “There isn’t a place worth your time that doesn’t list provenance. Sharing knowledge builds trust, which then plays into trying new things.”
This philosophy is at the heart of our menu at Botanical Hotel. Guests can choose from premium pasture-fed cuts like Little Joe Porterhouse and Scotch fillet from Northern Tasmania, or Gippsland’s O’Connor Eye fillet. For those seeking something richer, our grain-fed Wagyu from Rangers Valley delivers exceptional marbling and depth.
Our in-house dry ageing program is another cornerstone of the experience. Each cut is aged for a minimum of 28 days in our purpose-built cabinet before being grilled over Red Gum, a process that intensifies flavour and creates the tenderness our guests return for.
Australia’s steak culture is thriving, and we are proud to contribute at Botanical Hotel with some of the best steak in Melbourne. Whether you are celebrating a special occasion or simply enjoying the pleasure of a perfectly cooked steak, Botanical Hotel offers a dining experience built on provenance, quality and trust.
