What’s It Like to Dine at Australia’s No.1 Steakhouse?

After seeing Victor Churchill named one of the "World’s 101 Best Steak Restaurants" (and Australia’s highest-ranked entry), I decided to celebrate my anniversary there. But guess what? I couldn’t snag a reservation for the actual date even a month in advance 😂 No worries—the food is what matters, right? Walking in felt like stepping into a luxury butcher shop. A charming Italian gentleman (who turned out to be our server) greeted us warmly. The Bread Their sourdough was incredible—crispy on the outside, chewy and elastic on the inside. As a bread enthusiast, I was instantly hooked by that gorgeous gluten texture. We even bought a loaf to take home—huge and only $8, totally worth it! Starters Oysters: Small but fresh, decent but not mind-blowing. Wagyu Skewer: A "secret menu" item recommended by our server. The meat was excellent, but the sweet sauce didn’t quite click with me. Salami-Wrapped Cheese with Pistachio Paste: Many reviews warned it’s salty, but we tried it anyway since it’s a specialty. Verdict? We LOVED it! Rich, savory, creamy, and utterly addictive. Mains We both ordered M9 Wagyu (medium-rare): 160g Chuck Roll 105g Special Cut of the Day Since Wagyu is so rich, we opted for smaller portions. The server even humorously pointed out the cuts on his own body 😆 The meat was incredibly tender, buttery, and packed with flavor. Four dipping sauces (all with a hint of mustard) helped cut through the richness. Drinks We skipped alcohol and tried their non-alcoholic "champagne" and a mocktail—both refreshing and well-made. Too full for dessert—next time! The vibe was cozy, with locals popping in to buy meat, and the staff chatting with regulars like old friends. Final Thoughts: A fantastic experience overall (minus the booking nightmare). Definitely worth revisiting! #Steak #Carnivore #MelbourneWagyu