As the air turns crisp and the light softens, Autumn arrives with a quiet richness that finds its way onto every plate. This is the season of depth and comfort—of slow-grown flavours, earthy aromas, and produce at its most generous. We celebrate the season with ingredients that speak for themselves: sweet root vegetables pulled from cool soil, orchard fruits at their peak, mushrooms with their deep, umami character, and herbs that linger warmly on the palate.
Highlights include our 1kg 430+ days citrus and grain fed Chauvel Wagyu Hanger steak. Rich and unapologetically bold, this dish showcases the deep, rich character of a MS7+ Wagyu Hanger steak. The steak is succulent and buttery, however it still maintains its signature minerality and chew. A silky sauce Bordelaise, with melt in the mouth roasted bone marrow, brings a luxurious intensity while crisp cavalo nero provides contrast with a slight bitter note and a subtle acidity from the vinegar. Definitely, a not to be missed dish and a new South Yarra steak favourite in the making.
Other new favourites waiting to be discovered include our confit pork belly with kohlrabi remoulade, along with a succulent dry aged Northern Rivers duck breast, served with duck and Autumn mushroom sausage and charred endive.
For those with a sweeter tooth, figs are showcased in a decadent dessert of caramelised figs, vanilla sable, jam and burnt fig ice cream. Enjoy jammy sweet notes with a textural, buttery crunch provided by the vanilla sable.
Each dish is a reflection of the season’s abundance—thoughtfully crafted to bring out the natural beauty of what Autumn offers. Expect bold textures and flavours which feel both grounding and indulgent. It’s a time to gather, to savour, and to enjoy food that nourishes as much as it delights.
Whether you’re joining us for a long lunch or an intimate dinner, this is South Yarra dining at its most considered — and a must-visit for those seeking exceptional steak in Melbourne.
