ASAP & Co

09/09/2026

Mid-service at ASAP & Co.

The kitchen in full swing, the dining room humming and a different story unfolding at every seat.

Come be part of the next one.

🔗 Reservations via link in bio

07/09/2026

Meet our Vintage Ribeye.

100% grass-fed, pasture-raised Holstein Friesian from Tasmania, Australia, dry-aged for 45 days for greater depth and character.

The Vintage Cut is available at $22/100g, subject to the weight available of the day.

Experience it at ASAP & Co.

🔗 Reservations via link in bio

04/09/2026

For the ones who came for dinner, just not for steak.

Layers of lasagna with Tomato Fondue, creamy Mornay Sauce and Belly Strips, bringing something rich and comforting to the table.

There’s more than one way to dine at ASAP & Co.

🔗 Reservations via link in bio

02/09/2026

There is a certain rhythm to a kitchen in service.

The preparation, the precision, the timing and the attention to detail all comes together behind the scenes, long before a dish makes its way to the table.

Here’s a glimpse into the kitchen at ASAP & Co.

🔗 Reservations via link in bio

31/08/2026

Steak may be at the heart of what we do but there’s always room at the table for something else.

Our Wagyu Burger brings together a generous 200g Wagyu patty, melted cheddar, caramelised onion, gherkins and truffle aioli, with straight-cut chips on the side.

A little indulgence for those nights when steak isn’t quite what you’re craving.

26/08/2026

Kurohana Wagyu A5

Raised on Sugimoto-Honten’s custom-blended feed, Kurohana Wagyu A5 is defined by its intricate marbling and carefully developed texture.

The fine distribution of fat runs through the beef, bringing richness and depth to every bite while maintaining a delicate, tender texture.

🔗 Reserve a table with us via link in bio

24/08/2026

This one’s for the table.

Our Flintstone Cuts are ideal for 3–4 pax, available in two selections: SR4 Southern Ranges MS4 and Shimo Wagyu MB5.

Both are smoked with hickory & cherry wood before being grilled over applewood, building layers of flavour into every cut.

🔗 Reservations via link in bio

21/08/2026

Take your time over good food, good drinks, and conversations that go beyond the table.

Whether it’s a night out with friends or a meal worth making time for, there’s always a reason to gather at ASAP & CO this weekend.

🔗 Reservations via link in bio

19/08/2026

JACK’S CREEK F4 WAGYU

A blend of Purebred Wagyu and Black Angus that has been grain-finished for 400 days, developing the depth, tenderness and balance that make this cut a pleasure to savour.

Graded at MS5, every slice carries a generous marbling that melts beautifully through the meat, bringing richness without losing the character of the beef.

🔗 Reservations via link in bio

17/08/2026

THE SOVEREIGN FEAST brings together Jack’s Creek F4 Wagyu, Robbins Island Full-Blood Wagyu and Kurohana A5 Wagyu in one curated selection.

Best shared for 2-3 pax. Dine-in and celebrate your special occasion with us.

🔗 Reservations via link in bio

14/08/2026

Think you know your steak? Think again.

From doneness and marbling to dry ageing and the “best” cut, there are plenty of steak myths worth putting to the test.

Chef Lufti breaks down what’s true, what’s fiction and what actually matters when choosing your steak.

Now that you know the facts, come try our steaks at ASAP & Co.

🔗 Reservations via link in bio

12/08/2026