Steer Dining Room

Steer Dining Room South Yarra Modern Dining with a focus on quality produce sourced from local and family owned farms
(744)

We are a modern Australian steak restaurant with hints of the vibrant flavours and aromas found in Asian cuisine. We aim to deliver an exciting dining experience by creating an environment that is fun, warm and sophisticated. Our food is fresh, lively and innovative and designed to enhance our main fare, the luscious and succulent beef.

Before fire, before service, before the evening begins to unfold, there is the cut itself.Chosen for provenance, studied...
04/06/2026

Before fire, before service, before the evening begins to unfold, there is the cut itself.

Chosen for provenance, studied for marbling, and handled with the kind of care that never needs to be spoken aloud.

This is the Temple of Wagyu at its clearest, selection as ritual, rarity held with reverence, and quiet mastery beginning long before the first plate is set down.

A vintage Penfolds is not opened, it is awakened.Decanting is a measured ritual, giving the wine time to breathe, soften...
03/06/2026

A vintage Penfolds is not opened, it is awakened.

Decanting is a measured ritual, giving the wine time to breathe, soften, and settle into its full expression, turning history into something present at the table.

There is a calm certainty in that moment, glass ready, the room quieter, the evening deepening. Heritage, poured with restraint.

02/06/2026

Part 1 of Harold's interview with Anthony, the founder of Black Opal, begins at the source. They speak about how it all started, the early days, the first lessons, and the kind of conviction it takes to build something rare from the ground up.

It is a story of patience and devotion, the same values that define Steer.

Provenance is not a line on a menu, it is the beginning of the ritual.

Autumn Ambrosia is a small collection of endings, each one written for a different kind of indulgence. There is the warm...
28/05/2026

Autumn Ambrosia is a small collection of endings, each one written for a different kind of indulgence. There is the warmth of fig, the quiet intensity of dark chocolate, and the comfort of sweet potato, each dessert designed to close the night with grace rather than excess.

It is the final ritual of the season, where decadence is refined, pacing is honoured, and the last course lingers in the mind as much as it does on the palate.

Wagyu Rib Fingers in Autumn carry the same devotion as every chapter of the Regale, richness guided into balance, comfor...
27/05/2026

Wagyu Rib Fingers in Autumn carry the same devotion as every chapter of the Regale, richness guided into balance, comfort refined into ritual. It is a dish that feels generous, yet controlled, arriving with a sense of ease that belies the precision behind it.

2GR Wagyu Rib Fingers - caponata - celeriac - basil oil

This is Steer’s way, to take something deeply satisfying and give it grace. A moment of quiet indulgence, shaped by the season.

There is a different kind of luxury in wine that has been held, cared for, and poured at the precise moment it is ready....
26/05/2026

There is a different kind of luxury in wine that has been held, cared for, and poured at the precise moment it is ready. Rare vintages and ultra-premium bottles live within Imbibe as a collection shaped by patience, provenance, and quiet certainty, offered with the same restraint that defines Steer.

Crafted by sixth-generation winemaker Mark Gilbert, whose lineage in South Australian viticulture dates back to 1847, the Tutelina Shiraz represents the absolute pinnacle of the Karrawatta estate. This prestigious flagship is highly decorated, consistently earning gold medals and elite scores from top critics, including a notable 98-point rating from the Halliday Wine Companion.

These are not selections made for display. They are wines chosen for guests who value depth, detail, and the kind of rarity that does not need to announce itself.

Some desserts do not arrive as a flourish, but as a final certainty. Dark chocolate namelaka sits in that space, luxurio...
25/05/2026

Some desserts do not arrive as a flourish, but as a final certainty. Dark chocolate namelaka sits in that space, luxurious in texture, composed in spirit, the kind of close that feels deeply indulgent while remaining perfectly controlled.

It is Ambrosia with discipline, a finishing ritual that leaves the table quiet for a beat, then satisfied. A final note designed to linger, long after the last spoon.

Every dining room has its visible rituals, and its unseen ones. Harold and Evan are two steady forces behind Steer, guid...
22/05/2026

Every dining room has its visible rituals, and its unseen ones. Harold and Evan are two steady forces behind Steer, guiding the room with calm precision, keeping every detail aligned so the evening feels effortless from the first greeting to the final farewell.

This is quiet mastery in motion, service that is present without interruption, and hospitality that holds the room with confidence. The kind of leadership you feel, even if you do not notice it in the moment.

The tableside Steak Tartare is more than a dish, it is a ritual, guided by precision, built on provenance, and finished ...
21/05/2026

The tableside Steak Tartare is more than a dish, it is a ritual, guided by precision, built on provenance, and finished in the quiet theatre of hospitality.

It arrives as an opening statement, clean, composed, and unmistakably iconic.

A first course that tells you exactly where you are.

Some pairings feel inevitable, not because they are familiar, but because they meet each other with equal weight. Wagyu ...
20/05/2026

Some pairings feel inevitable, not because they are familiar, but because they meet each other with equal weight. Wagyu and red wine is Steer’s most natural conversation, marbling and structure, richness and lift, each one bringing the other into sharper focus.

Located in the Moorabool Valley near Geelong, By Farr is a family-owned winery established in 1994 that is internationally renowned for its exceptional cool-climate Pinot Noir. Founded by Australian winemaking pioneer Gary Farr and now managed by his son Nick, the estate focuses on minimal-intervention techniques to produce site-driven wines from unique volcanic and limestone soils.

Our wine list features a vertical of By Farr wines - the limited ‘Pinot Noir by Farr’, Farrside, Tout-Pres, RP Cote Vinyeard, and their flagship Syrah.

When it is done properly, the table changes. The wine becomes quieter, the Wagyu becomes clearer, and the night settles into its most composed rhythm, the kind of harmony that feels like devotion rather than performance.

There are courses that arrive like a pause, softening the room for a moment and drawing attention back to the table. The...
19/05/2026

There are courses that arrive like a pause, softening the room for a moment and drawing attention back to the table. The Hokkaido scallop is served with that sense of quiet ceremony, a dish that feels precise and unhurried, designed to be eaten slowly and noticed.

Pan-fried Hokkaido scallops - confit fennel - preserved lemon - puffed wild rice

It is part of Steer’s Autumn cadence, measured pacing, immaculate timing, and service that never raises its voice. A moment of calm mastery between the deeper chapters of the night.

A prelude our Sommelier returns to, again and again, a Martini, served with quiet discipline, crystalline and cold.Benea...
18/05/2026

A prelude our Sommelier returns to, again and again, a Martini, served with quiet discipline, crystalline and cold.

Beneath a calm constellation of light, it sets the tone for the evening, clean, composed, and utterly assured. Gin or vodka is your call, the standard remains the same, prepared with intent, and poured to precision.

Pictured here, Beluga Gold Line Vodka, rested for 90 days for a velvety finish, prepared slightly dirty with a restrained touch of olive brine.

Also pictured is the Ukiyo Blossom Gin, a premium Japanese spirit crafted in Kagoshima... (which also happens to be where one of our A5 steaks are from!) near the Sakurajima volcano, using a base of traditional rice-distilled shōchū with sakura flowers and leaves, resulting in a smooth, elegant flavour.

Some pleasures are designed to arrive between the grander moments, a pause in the evening that feels quietly indulgent. ...
15/05/2026

Some pleasures are designed to arrive between the grander moments, a pause in the evening that feels quietly indulgent. The Wagyu and miso bechamel croquette is that kind of ritual, crisp on the outside, generous within, served as a small act of comfort that still holds Steer’s precision.

It is the sort of bite that resets the table, bringing warmth and ease without breaking the dining room’s composure. A reminder that devotion can be both refined and deeply satisfying.

There is a reason Penfolds endures, it is built on time, cellaring, and the confidence to let a wine become what it is m...
14/05/2026

There is a reason Penfolds endures, it is built on time, cellaring, and the confidence to let a wine become what it is meant to be. Within Imbibe, esoteric regions offer a different kind of luxury, not novelty, but depth, patience, and provenance held in glass.

We introduce the Penfolds CWT (Chinese Wine Trial) 521; a premium blend of Cabernet Sauvignon from Shangri-La and Marselan from Ningxia, marking Penfolds' first wine crafted entirely with China-grown grapes.

For those who know, these pours are not simply exceptional, they are scarce, and they carry a sense of occasion that needs no announcement. A classic, offered with reverence.

Ambrosia in Autumn is not sweetness for sweetness’ sake, it is decadence shaped by restraint. The Fig Tart arrives as a ...
13/05/2026

Ambrosia in Autumn is not sweetness for sweetness’ sake, it is decadence shaped by restraint. The Fig Tart arrives as a final chapter, warm in spirit, composed in form, the kind of dessert that feels both generous and refined, lingering softly rather than loudly.

Fig Tart - almond & English Breakfast cream - candied pecan - toasted milk ice cream.

It is a moment to slow down at the end, when the room is calmer, the conversation lower, and the table is ready for something that feels like comfort, elevated. A closing ritual, served with quiet certainty.

This season’s Lamb Rack dish is a moment of theatre without performance, the kind of main that arrives and settles the t...
11/05/2026

This season’s Lamb Rack dish is a moment of theatre without performance, the kind of main that arrives and settles the table. It carries an ease that feels inevitable, service moving with quiet certainty, the room turning attentive as plates land and conversation softens.

Grilled lamb rack - butternut pumpkin - pomegranate glaze - mint

This is Autumn hospitality at Steer, composed, paced, and deeply considered, where the experience is as much about timing and care as it is about what is on the plate. A course that makes the dining room feel held.

Te Mata carries the confidence of a house that has never needed to chase noise. With roots in Hawke’s Bay and a reputati...
08/05/2026

Te Mata carries the confidence of a house that has never needed to chase noise. With roots in Hawke’s Bay and a reputation built on discipline, it offers wines that feel composed, shaped by place and time, with an elegance that holds its line from first pour to last.

The fast-draining and heat-retaining soils in Hawke’s Bay is ideal for producing premium Cabernet Sauvignon - with the Coleraine crafted as a classic Bordeaux-style blend primarily dominated by Cabernet Sauvignon along with Merlot and Cabernet Franc. Sourced from the historic Havelock Hills in Hawke's Bay, it is celebrated for its elegance, fine-grained tannins, and immense aging potential, often drawing comparisons to the "First Growth" estates of Bordeaux.

It sits naturally within Imbibe because it shares Steer’s values, provenance honoured, craft made precise, and a finish that lingers without force. A bottle for guests who notice detail, and prefer their luxury measured.

Some dishes feel like a private ceremony, the kind of richness that asks for stillness rather than spectacle. Wagyu Karu...
07/05/2026

Some dishes feel like a private ceremony, the kind of richness that asks for stillness rather than spectacle. Wagyu Karubi arrives with that devotion, generous in texture, deeply satisfying, yet guided by precision so the finish remains clean, not heavy.

The ‘Karubi’ - the belly of the cattle - is gently braised before being finished off with a hearty yet delicate anchovy & kelp broth, poured at the table with poise.

It is a course that reminds you why Steer exists, the point where marbling becomes the centre of the table and the room leans in. A moment designed to be eaten slowly, with attention, then remembered quietly.

Penfolds belongs to the kind of cellar that values patience, and Steer’s Imbibe is built for exactly that. Back vintages...
06/05/2026

Penfolds belongs to the kind of cellar that values patience, and Steer’s Imbibe is built for exactly that. Back vintages and rare bottles live here not as trophies, but as stories that have been given time, held in the dark until they are ready to speak with clarity.

There is a quiet thrill in pouring something that cannot be replaced, a wine shaped by years rather than trends, its edges softened, its depth made more certain. This is heritage with weight, offered with restraint, and served when the table is ready for it.

Penfolds St Henri Shiraz is a unique Australian red wine distinguished by its total lack of new oak, instead maturing in large, 50-year-old seasoned vats to prioritize pure fruit expression. This elegant, multi-regional blend is rich and plush when young, but it is highly regarded by collectors for its exceptional longevity and ability to develop soft, earthy, and mocha-like characters over decades.

Vintages featured on our wine list are: 1987, 1994, 2002. 2017 & 2019.

There is a certain kind of opening that resets the palate and the pace of the table, the way the first light changes a r...
05/05/2026

There is a certain kind of opening that resets the palate and the pace of the table, the way the first light changes a room.

Our Kingfish Crudo is built for that moment, arriving clean and composed, then unfolding in layers that feel effortless at first and quietly complex by the time the plate is cleared.

It is an entree that carries Steer’s Autumn rhythm, bright tension held in balance, a gentle heat that arrives late, and a finish that feels crisp and lifted. A small ritual to begin, designed to sharpen the senses without stealing from what is to come.

Before the fire, before the salt, before the first ritual of service, there is the cut itself - chosen for what it promi...
04/05/2026

Before the fire, before the salt, before the first ritual of service, there is the cut itself - chosen for what it promises, and honoured for what it is.

The Tenderloin (Eye Fillet) is the most prized cut, celebrated for its unrivalled tenderness and refined, delicate character. Lean yet deeply satisfying, it offers a purity of flavour that speaks to precision, craftsmanship, and quiet luxury.

Pictured here: Kumamoto A5, Stone Axe Wagyu, Marble King, Sher F1 Wagyu - each one a study in provenance and marbling, each one selected with the discipline that defines our Wagyu programme. In the Temple of Wagyu, this is where devotion begins - at the source, in the quiet moment of selection.
This is not a list you will find elsewhere, because access is only part of the story. What makes it Steer is the way these cuts are read, handled, and brought to the table with reverence - a rare collection given form through precision, patience, and quiet mastery.

The ‘Champagne Mojito’: a refreshing expression of contrast and balance.NV Penfolds Cuvée Brut Champagne meets the gentl...
01/05/2026

The ‘Champagne Mojito’: a refreshing expression of contrast and balance.

NV Penfolds Cuvée Brut Champagne meets the gentle warmth of Pampero Blanco rum, lifted by fresh mint and a touch of lime. Served simply in an elegant coupe, it is crisp, aromatic, and quietly indulgent — a cocktail that awakens the palate and sets the tone for the evening ahead.

Dark chocolate, taken to its most refined expression - smooth, deep, and quietly intense. This is a dessert that moves l...
30/04/2026

Dark chocolate, taken to its most refined expression - smooth, deep, and quietly intense. This is a dessert that moves like a slow crescendo, balancing bitterness with warmth and a final note of salt that keeps everything honest - a close that lingers, not loudly, but with conviction.

Autumn begins with restraint - flavours that arrive cleanly, then deepen as the table settles into its rhythm. These ent...
29/04/2026

Autumn begins with restraint - flavours that arrive cleanly, then deepen as the table settles into its rhythm. These entrees are designed as an opening ritual, moving from bright and crystalline to richer, more grounded tones, each course carrying the season forward without ever feeling heavy. There is a quiet progression here - freshness that feels precise, sweetness held in balance, and savoury richness that stays just long enough to invite the next moment.

From the first bite to the last, the experience is guided by texture and contrast - cool against warm, delicate against generous, a lift of acid followed by that unmistakable Wagyu depth. It is the kind of beginning that sets the tone for the entire Regale - measured, considered, and unmistakably Steer.

Address

15 Claremont Street
South Yarra, VIC
3141

Opening Hours

Tuesday 6pm - 11pm
Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Saturday 6pm - 11pm

Website

Alerts

Be the first to know and let us send you an email when Steer Dining Room posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share