If there’s one motto we live by, it’s that life is too darn short for bad steaks – we want juiciness, we want flavour and we want to know exactly where our beef is from.
Well, how about a steak that goes straight from the farm, to the fire, onto the fork?
Recently opening their intimate, refined space within the newly-rebuilt C.Y. O’Connor Village Precinct, The Steak House showcases beef at its very best – and not just any beef, baby!
The restaurant exclusively serves beef from their very own family owned and operated Melaleuka Farm in North Dandalup, home to specially bred Akaushi cattle.
The premium Japanese breed boasts amazing fat marbling with a lower melting point than other breeds, which means extra tender “melt beef” that’s even better for you. The cuts available change daily, ensuring you’re eating the most delicious beef available – cooked over fire to truly showcase the flavours.
And while steaks are certainly the centrepiece of the menu, that’s not all that’s on offer if you’re an appreciator of beef. Enjoy the signature Akaushi flavours in the Steak House’s burger, paired with gochujang truffle mayonnaise and scamorza, or indulge in beef crackle served with bush salt and cherry blossom mayo, or wagyu fat potatoes with Geraldton wax maple.
Alongside their beef offerings, you’ll find plenty to please the less carnivorously-minded – including oysters with a stack of luxe garnishes or crispy barramundi for seafood-lovers, to heirloom tomato with stracciatella, or charred sweet corn risotto.
Complementing their seasonal menu, the drinks make sure everyone is well-looked after, with contemporary twists on classic cocktails, an extensive wine list, craft beers and non-alc cocktails.
Feeling hungry? Head to The Steak House website to book a table for your next date night or special occasion.
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