Tel: 61 74 946 8019
Concierge.com's insider take:
This place is serious about its meat—so serious that the chefs have grade-A beef flown in twice-weekly from around Australia. Your choice of sirloin, T-bone, rib filet, or rump roast arrives sizzling, with one of four classic sauces and a baked potato stuffed with sour cream and bacon. Big eaters who hate to choose between cuts should opt for the Steakhouse's signature dish: a macho-sized mixed grill. There's also schnitzel, salmon steak, sausages, lamb, and ribs. Needless to say, vegetarians should head elsewhere.