18/08/2026
At Steer, the menu is guided by season and provenance, with much of the inspiration coming directly from the team behind it. For Chef Zac, that philosophy begins with a simple belief: exceptional produce doesn’t need to be overworked.
“For me, good produce is probably the biggest lesson in restraint. If something is in season and the quality is there, you don’t really need to do too much to it. The ingredient should be the focus, and our job is really just to make it taste as good as it can without getting in the way,” Zac says.
That same approach shapes the menu each season. “It usually starts with what’s looking good,” he explains. “We’ll speak with our suppliers, see what’s coming through well, then bring those ideas back into the kitchen and throw a few things around. From there, it’s a bit of trial and error — seeing what works, what doesn’t, and what feels right for the season.”
And while Wagyu is one of the most studied and revered proteins in the world, it continues to surprise him. “There’s so much variation in it. Even though it’s all Wagyu, different producers have their own approach and character, and each cut can eat quite differently. That’s probably what keeps it interesting for me — there’s always something different to learn from the product.”
