Dinner daily 5.30pm-10pm
By all means order any of the six sauces or relishes that accompany the steak at this spirited downtown bistro - the mixed peppercorn demi-glaze is glossy not gloopy and the béarnaise is elevated with truffles. But before you splash it on to your rib-eye or porterhouse, take a bite. The grass-fed, dry-aged and free-range Tasmanian beef is as pure and untainted as the island itself, cooked with a perfect char, and you'd be hard-pressed to savour meat this singularly flavourful anywhere else. Grilled steak is the main motif but there are other temptations. Natural oysters, another island specialty, are a reliable entrée, or try the terrine, resplendent with pork, duck and macadamia nuts. The wine list is imaginative for a place devoted to steak; desserts less so - they're of the one-fruit, one-chocolate, one-cream variety. The place is swamped by locals and tourists, so service can be scattershot, but you'll never have to wait till the cows come home.
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