Steer Dining Room — Restaurant in Melbourne

Unforgettable Wagyu Mastery at Steer Dining Room

My group of friends and I recently celebrated a special occasion at Steer Dining Room in Melbourne, opting for their Award-Winning Experience menu, and it was nothing short of spectacular. From the moment we stepped into the intimate, luxurious dining room with its warm ambiance and sleek design, we knew we were in for a treat. The shared-style format for groups of 8+ truly brought us together, creating that perfect communal vibe while indulging in top-tier cuisine. We started with the snacks, which set an incredibly high bar: the natural oysters with lemon and shallot mignonette were fresh and briny, the puffed beef tendon with miso mayo and pickled cucumber offered a delightful crunch, and the Wagyu steak tartare with zhug, garlic emulsion, and chickpea crisp was a flavor explosion—rich, spicy, and perfectly balanced. Every bite was 5/5 perfection.

The shared entrees continued the magic. The Sher F1 Wagyu Tataki with pickled vegetables and ponzu was melt-in-your-mouth tender, highlighting the quality of the beef right away. The Wagyu karubi with butternut pumpkin, kale, and soy glaze brought a sweet-savory harmony, and the Wagyu sukiyaki featuring Ozaki A5 chuck roll with horseradish, chives, and sukiyaki sauce was an absolute standout—juicy, umami-packed, and innovative.

But the star of the show was the shared main: the chef's selection of four premium Full Blood Wagyu cuts, sourced from award-winning producers in Australia and Japan. We had the Kumamoto A5 Porterhouse from Japan, Mayura Station Scotch Fillet from VIC, Stone Axe Tenderloin from VIC/NSW, and 2GR Porterhouse from NSW—all carved tableside for that dramatic flair. We requested them cooked to medium rare, and they nailed it: each piece was seared to a beautiful crust with a rosy, juicy interior that showcased the intense marbling and buttery texture. Paired with the sides—hand-cut steak chips that were crispy and fluffy, stir-fried greens for a fresh contrast, cos salad with ranch and shallot, and that velvety Béarnaise sauce—everything complemented the beef without overpowering it. 5/5 on every level; I've never tasted Wagyu this exquisite.

Dessert wrapped things up beautifully with the shared options: the S’more tart with chocolate ganache, marshmallow, macadamia praline, and smoked vanilla ice cream was indulgent and playful, while the orange souffle cheesecake with mandarin marmalade, white chocolate ganache, and mandarin frozen yoghurt provided a light, citrusy finish. No complaints here—pure 5/5 bliss.

The service was impeccable, with the sommelier helping us pair wines from their extensive list (we went with a couple of bold reds that matched the Wagyu perfectly), and the staff accommodating our group's preferences seamlessly. At $320 per person, it's a splurge, but worth every cent for this level of quality and experience.

Steer has earned its reputation as a top steakhouse—highly recommend the Award-Winning Experience for anyone seeking the pinnacle of Wagyu dining. 5/5 stars all around!...

Overall, this place is not for me, and I will not be returning. In my opinion, it is designed for people who are more concerned about the rating of a steak. In fact, the wait staff seemed more interested in providing a science lesson than in connecting with how amazing the steak would taste.

Now, onto my review.

The decor is nice, with a dark and moody atmosphere, yet it still feels spacious enough so that you don't hear others talking, which I really appreciate.

The wait staff were attentive and informative. However, the explanation of the steak trolley felt more like a test preparation. When it came to choosing our steak, I was asked which one we wanted based on marbling rating. I had to admit that I wouldn't remember, but I could show them. They had to bring back the trolley. What I am looking for in a steak is a great mouth texture that will be delicious when cooked medium rare, where the amount of fat will render down, adding flavor and tenderness.

Here's what we had for food:

The King Fish crudo was a nice starter. I liked it, although it could have had a bit more anchovy flavor. The Steak Tartare had good flavors, but it was presented between soggy potato crisps. Personally, I prefer a more traditional presentation and would have appreciated a bit of chili. The Tiger Prawns were the standout of the meal. They were grilled perfectly. As for the steak we ordered from the cart, please don't ask me about its rating. I only remember it was 350g. Apparently, it's very popular in the Middle East at the moment. However, I think it didn't reach our table quickly enough, as it wasn't hot and was slightly overcooked from resting for too long. Not exactly what you expect when paying $200 for a slice of meat. We ordered two sides. The French fries had to be sent back as they were cold and stale, most likely because they had been sitting with the steak while the second side was being made. On the other hand, we ordered onion rings and received vegetables instead, so we had to send them back. The onion rings, when we finally got them, were good and served in a tower. It reminded me of being in the USA. We didn't stay for dessert. To sum it up, this place is not for me. When the steak is the star of a restaurant, the kitchen staff need to get it right, and unfortunately, they didn't meet my expectations. Sometimes, new isn't always best.

Total meal cost was $600 for two people which included two cocktails and a bottle of wine.

However, I can recommend Victor Churchill for amazing...

This was our first visit to the Steer, well we were thoroughly impressed with our whole experience hear, The moment we walked in the host was quick to seat us.

Now seated and watered the start of the show has begun as the menus were delivered then came the onslaught of wagyu no from Hida full blood A5 wagyu from Japan to Mayura full blood wagyu from South Australia and many many more. Now the waiter had the full explanation of everything from region to tasting notes and best way to start the process.

So we thought the explanation of everything was great then the cart of wagyu was brought around with all the different cuts and different types of wagyu from region so you know it’s the real deal.

So we order some Hida sirloin and a Mayura scotch fillet with some sides to accompany, to our surprise they bring the uncooked steaks like a fine wine to inspect as to see the selection and once given the nod away they went to the grill to be cooked to absolute perfection.

The chef had thrown a spaner in the works tantalising our taste buds with a puffed beef tendon and sepia emulsion amuse Bouche and probably some of the nicest house made bread I have eaten. Once all was devoured the pate was commenced the smooth velvety texture and the sweetness of a cognac complimented brilliantly by the relish this dish was a winner.

Now for the star of the show………!

Now these two different wagyu had such different flavour so for the Hida A5 sirloin had an almost caramel flavour from the char of the grill and literally melts as your eating it the texture was unlike any other steak I have eaten.

As for the Mayura Scotch fillet this had more firmness than the Hida wagyu and a stronger flavour not as sweet, you could tell that the chef knew exactly what he was doing because these two steaks were cooked to absolute perfection. This is definitely the best steak experience in Melbourne.

Once mission was accomplished we thought everything has been so perfect let’s see if the can cap it of with desert at the same level as the steaks.

Well they did an amazing strawberry concoction all the flavours melding together so brilliantly and the peanut butter parfait was intensely flavoured at the same time both these dishes were perfectly balanced.

This concluding our little night out.

We would like to say thank you to the waiters and the chefs for making our experience...