26 May Steer Dining Room, South Yarra
Always one of my favourite places for top quality steak, I recently visited Steer to try their Autumn menu.
We start off with bread of course, and that smoked butter and toasted rice is definitely worth slathering on. Next are some oysters done two ways. The freshly shucked oysters are paired with shiso and a refreshing yuzu granita, and the baked oysters have been cooked with a tasty combination of coconut broth, chilli jam and finger lime.
A small selection of amuse bouche soon follows – a rich Chicken Liver Parfait with black truffle and pickled pine mushrooms on brioche toast, and Steer Steak Tartare with salted duck egg, puffed barley, and a coconut curry that has hints of kaffir lime.
Steer’s beef tataki is delectable, but they also have a seafood option of Hervey Bay Scallops. Roasted Jerusalem Artichoke is not just a pretty dish. The artichoke, cooked ’till soft, goes very well with the cauliflower, burnt butter and hazelnut. Baby Calamari is a bit of surf and turf of a different kind. The calamari is stuffed with pork, and comes with spring onion oil and a subtle amount of kimchi. There are a few other Asian flavours in the dish that I can’t quite put my finger on, but they combine to make a surprisingly delicious entree.
The main event for the night is the Sher F1 Wagyu Scotch Fillet, and it doesn’t disappoint. With a marble score of 7, the protein almost melts in the mouth, and the even char on the exterior adds just a that extra bit of flavour and texture.
We move on to the sweets, and the Rosemary Brulee is a little like a panna cotta, but with a kiss of flame. The rosemary flavour is used with restraint, and is not overpowering at all. The Quince Cheesecake is decorated with frozen cream cheese and an apple sorbet that helps to break up the richness of the dessert.
Although it’s certainly a top spot for steak, Steer Dining shows that it can do other dishes well too.