Steer Dining Room

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

A table built for sharing. Premium Wagyu takes centre stage, accompanied by golden onion rings, a crisp garden salad and...
21/10/2026

A table built for sharing. Premium Wagyu takes centre stage, accompanied by golden onion rings, a crisp garden salad and shoestring fries. Each cut is selected with devotion to provenance and quality, then paired with a w**e from Imbibe chosen to complement its character, whether through structure, texture or a beautifully judged contrast.

As the richness of Wagyu meets the elegance of a considered pour, the table becomes something more than a meal. It is a moment to savour, a bottle to discover and good company to enjoy.

This is the Temple of Wagyu. Generous in spirit, considered in every detail, and best enjoyed without watching the clock.

Pulled from the cellar with care. The 2024 Penfolds Special Shiraz celebrates the 75th anniversary of Grange, bringing t...
20/10/2026

Pulled from the cellar with care. The 2024 Penfolds Special Shiraz celebrates the 75th anniversary of Grange, bringing together fruit from five South Australian regions with a small addition of matured Grange drawn from barrel. Aged for 12 months in French and American oak, it offers depth, complexity and the promise of graceful evolution.

At Steer, our cellar is built bottle by bottle, from Australian icons to the great estates of Bordeaux. Recognised with Three Glasses at Australia’s W**e List of the Year Awards, our programme celebrates w**es of remarkable distinction, selected with purpose and poured when the moment is right.

The people behind every pour. From the first glass to the final Reckoning, our floor and w**e team bring together deep k...
16/10/2026

The people behind every pour. From the first glass to the final Reckoning, our floor and w**e team bring together deep knowledge, genuine warmth and quiet precision to shape every guest’s experience.

Behind every recommendation is a considered choice; behind every pour, a passion for the craft. At Steer, exceptional hospitality is never an accident. It is the work of people who care about the details, making each evening feel effortless.

This is Imbibe, brought to life by the people who make it matter.

The glass arrives, the menu opens, and the evening begins. Under the warmth of lamplight, against crisp linen and the qu...
15/10/2026

The glass arrives, the menu opens, and the evening begins. Under the warmth of lamplight, against crisp linen and the quiet theatre of the dining room, every detail has its place. The Regale is poured, the table is set, and there is nowhere else you need to be.

At Steer, the best evenings begin with anticipation. The only question is where you’ll begin.

Welcome to the Temple of Wagyu. A full table of rare cuts, each with its own marbling, provenance and story, chosen by a...
14/10/2026

Welcome to the Temple of Wagyu. A full table of rare cuts, each with its own marbling, provenance and story, chosen by a programme that never settles for anything less than exceptional.

Above them, a premium pour waits its turn. At Steer, the cut and the glass are chosen with the same discipline, and they're always meant to meet.

Two programs, one philosophy.Both the Wagyu & W**e Program, chosen with the same discipline, guided by the same devotion...
08/10/2026

Two programs, one philosophy.

Both the Wagyu & W**e Program, chosen with the same discipline, guided by the same devotion to provenance. At the Temple of Wagyu, what sits on the plate and what sits in the glass are never separate conversations.

They meet at the table with equal weight, and the evening is built from both.

Dirty martinis never go out of style.Served cold, composed, and with just enough edge, it is the kind of opening that se...
07/10/2026

Dirty martinis never go out of style.

Served cold, composed, and with just enough edge, it is the kind of opening that sets the tone for the evening without needing permission.

From Libation, for those who know how they like to begin.

Decanting is patience made visible.A measured ritual that gives the w**e time to breathe, soften, and settle into its fu...
05/10/2026

Decanting is patience made visible.

A measured ritual that gives the w**e time to breathe, soften, and settle into its full expression.

There is a calm certainty in the moment, glass ready, the room quieter, the evening deepening. Heritage, given the time it deserves.

02/10/2026

Steer x Oakridge W**es, Episode 3.

From the vineyard to the barrel room. Harold tastes directly from the oak, learning how fermentation and 18 months of careful ageing shape the structure and depth of Oakridge's Cabernet Sauvignon.

Vintage by vintage, glass by glass, the w**emaker walks Harold through what to look for and how time in barrel builds the character that eventually reaches Imbibe.

Great w**e, like great Wagyu, is never rushed. It is guided.

The trolley arrives and the room shifts.Every cut presented with quiet authority, chosen for provenance, studied for mar...
01/10/2026

The trolley arrives and the room shifts.

Every cut presented with quiet authority, chosen for provenance, studied for marbling, and offered tableside with the reverence the Temple of Wagyu demands.

This is where selection becomes ritual, guided by the team and shaped by the programme that defines everything we do.

30/09/2026

Steer x Oakridge W**es, Episode 2.

Harold goes deeper, this time into the soil itself. Standing among the vines at Oakridge, he learns how the alluvial soils of Coldstream shape the perfume and structure of their Cabernet Sauvignon, how place becomes flavour, and how the character of the w**e begins long before the grape is picked.

Provenance does not stop at the cellar door. It starts here, beneath your feet.

Steer has retained our 3 Glass rating at the 2026 Australia's W**e List of the Year Awards.Imbibe is built with the same...
29/09/2026

Steer has retained our 3 Glass rating at the 2026 Australia's W**e List of the Year Awards.

Imbibe is built with the same discipline as our Wagyu programme, chosen with restraint, held with care, and poured with intent. Retaining this recognition is a testament to our team, whose knowledge and devotion ensure every bottle on the list earns its place at the table.

Thank you to Australia's W**e List of the Year Awards for this honour.

Fine Japanese wh**ky, poured with intent.Each sip carries its own discipline, from delicate and floral to rich and smoky...
25/09/2026

Fine Japanese wh**ky, poured with intent.

Each sip carries its own discipline, from delicate and floral to rich and smoky, a quiet progression that mirrors the precision Steer is built on.

Yamazaki 18

Yamazaki 12

Hakushu 12

Hibiki Harmony

There is a craft in Japanese wh**ky that speaks the same language as our Wagyu programme, patience, provenance, and a reverence for process that cannot be rushed.

Giaveri Caviar carries an Italian heritage built on purity and refinement, and at Steer, the way it is served honours th...
24/09/2026

Giaveri Caviar carries an Italian heritage built on purity and refinement, and at Steer, the way it is served honours that legacy in full.

Each guest selects from hand-blown Murano glass spoons, individually crafted and hand-painted in distinct colours and forms, no two alike, each one shaped by centuries of Venetian glassmaking tradition.

23/09/2026

Steer x Oakridge W**es. Harold visits the vineyard in the Yarra Valley to speak with the team at the source, walking the rows and understanding what makes Oakridge one of the region's most respected producers of Cabernet Sauvignon.

Oakridge has been crafting benchmark Cabernet from the Yarra Valley since 1978, w**es built on structure, depth, and a long, focused finish that sits naturally alongside Wagyu. At Steer, provenance extends to every bottle on Imbibe, and it starts here, in the vineyard, where the same quiet devotion we bring to our Wagyu programme is mirrored in the way Oakridge tends its vines. A partnership of shared values.

Address

15 Claremont Street
South Yarra, VIC
3141

Opening Hours

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

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