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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.
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.
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.
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.
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.
22/09/2026
As we head towards the festive season, Steer becomes a place to gather with purpose, to mark milestones, to raise a glass, and to share a table with the people who made it all count.
Whether it is an intimate evening or a longer celebration, our semi-private space is ready to hold the occasion with the same quiet mastery and care that defines every night. With the ability to accommodate up to 10 guests, it is separated from the main dining area with velvet curtains, it is an ideal space for a bit of separation whilst still enjoying the ambience of the restaurant
Speak with the team to plan your end of year evening at the Temple of Wagyu.
18/09/2026
Behind the Marbling returns. This episode, Harold talks us through the pinnacle of the programme, Kobe A5 Wagyu, the cherry on top at Steer Dining Room.
Kobe carries a reputation that precedes it, but at the Temple of Wagyu, Harold goes beyond the name to speak about what makes it truly rare, the strict certification, the provenance, and the eating experience that sits in a class of its own. It is a cut that arrives by allocation, handled with the deepest reverence, and served only when the standard is absolute.
This is the Wagyu programme at its highest expression.
17/09/2026
There is a point in the evening where the cut meets the glass and the table settles into its most composed rhythm.
Steak and red w**e at Steer is not simply a pairing, it is a conversation between marbling and structure, richness and lift, each one bringing the other into sharper focus. When it is done with precision, everything else falls quiet.
The team guides every pour to honour the Wagyu. Ask them tonight.
16/09/2026
A night worth revisiting. Back in July, our Hentley Farm W**e Dinner, co-hosted by w**emaker Andrew Quin and w**e ambassador Simon Picket, brought together everything we hold sacred at Steer, provenance, rarity, and shared devotion around one table.
Museum-release w**es poured directly from the Hentley Farm cellar, including the coveted 2021 Old Legend Grenache, Jimmy Watson Trophy recipient, alongside iconic single block w**es The Beauty, The Beast, and Clos Otto. Each glass met its course with quiet precision, from Wagyu consommé through to the incomparable richness of Japanese A5, elevated with winter black truffles flown in from Western Australia.
An evening that lingered long after the final pour.
Thank you to all who joined.
15/09/2026
Barolo and Wagyu share a common language, structure, depth, and a richness that asks for time.
Seeing them side by side, before the fire, before the first pour, is a reminder that great pairings begin with provenance and respect for what each one brings to the table.
A conversation between glass and cut, before the evening even begins.
11/09/2026
Iconic for a reason.
Our tableside Steak Tartare is one of Steer's defining rituals, assembled before you with precision, restraint, and quiet theatre - Sher F1 rost biff, black garlic, osyter emulsion & saltbush. But what sits beside it in the glass matters just as much.
Ask the team what pairs perfectly.... choose from:
2023 Iggy W**es 'Rebula' Ribolla Gialla'
2020 Takaji 'Oremus' Furmint
2014 Famille Hugel Schoelhammer Grand Cru Riesling
The right pour elevates the ritual into something you will not forget.
10/09/2026
These may be 'Secondary' cuts, but they are in a class of its own.
2GR Oyster Blade, 2GR Denver, Kagoshima Tri-tip, Ozaki Denver... these are cuts built on character and complexity, offering a richness and texture that prime cuts alone cannot deliver. They carry more of the animal's story, more depth in the grain, more reward for those willing to trust the programme.
This is what the Temple of Wagyu looks like beyond the expected. Ask the team tonight.
09/09/2026
Meet Nicha - the hospitality artist at Steer.
At Steer, hospitality is more than service. It is a discipline - a quiet devotion to making every guest feel genuinely cared for, from the first welcome to the final farewell.
For Nicha, that devotion is found in the details. Maintaining the same exacting standard on the busiest of nights. Anticipating what a guest may need before they ask. Creating a sense of ease, warmth and belonging at every table.
When asked what transforms dinner into the full Steer experience, her answer is simple: making every guest feel comfortable, cared for and at home from start to finish.
Our rituals - from the steak trolley to the rhythm of service - are part of what makes Steer distinctive. But for Nicha, it is the human connection behind them that matters most.
“It’s where I can be myself while creating a memorable experience for every guest.”
Because good service makes you feel well looked after. Exceptional hospitality leaves you with something more - a memory that stays with you.
The art of hospitality.
The Steer way.
08/09/2026
A throwback to a recent and rare evening, distilled. Hentley Farm brought to Steer Dining Room museum-release w**es to the table alongside winter black truffle and the finest Wagyu, co-hosted by W**emaker Andrew Quin and Brand Ambassador Simon Picket.
From the 2021 Old Legend Grenache to Clos Otto, every pour was guided by provenance and met its course with quiet precision.
Nights like these are what the Temple of Wagyu was built for.
04/09/2026
A Prelude Fit For Royalty. The Czars patented it, the Kings relished it.
The discerning diner conquers it. Luxurious White Sturgeon Caviar from Italy by renowned Caviar farmer Giaveri ~ paired with Vintage Charles Heidsieck Ch*****ne. Because everyday is a new day.
03/09/2026
Quiet authority on the plate.
The Hokkaido Scallop settles the table and draws attention inward, carrying warmth and depth, grounded by truffle, lifted by precision. A course that rewards slowness.
Delicate morsels of scallops are pan-fried and served with a decadent and earthy black truffle potato cream and crispy fried leek.
02/09/2026
Mocktails are no longer a mockery of its predecessor.
Bubbl is crafted with the same care as every drink on Libation, a considered opening that sets the tone without compromise.
Lyre’s Pink ‘spirit’, lavender, pressed lemon, Peychaud bitters and a fun lychee bubble mist.
31/08/2026
The kind of course that makes the table pause. Generous in texture, deeply satisfying, yet precise enough that the finish stays clean.
Wagyu Karubi asks for stillness and attention, arriving with the devotion that defines the centre of the Regale.
2GR Wagyu brisket is soaked in chef’s master stock, braised, then served on a bed of turnip puree, and finished off with pickled caulilini, spring onion & macadamia pesto. Winter in a snapshot.
28/08/2026
Available by the glass here at Steer Dining Room.
Two decades of quiet evolution held in glass. Chateau Lafite Rothschild 2004 has moved beyond youth into something more composed, its structure softened by time, its depth made unmistakable. Known as a ‘sleeper vintage’... it’s a bit of an underdog. 2004 in Bordeaux is known for a cooler and classic vintage.
Expect a dance between elegance and structured tannins. To pour it is to acknowledge that some things cannot be hurried.
27/08/2026
At Steer, every season begins with the ingredients. For Chef Tie, scallops are a constant reminder that the best cooking often comes from doing less, letting natural sweetness, delicate texture and precise technique speak for themselves.
Tie’s inspiration comes from everywhere: unforgettable restaurant experiences, the work of talented chefs around the world, and a curiosity to understand what makes a dish truly memorable. Those influences are then reinterpreted through the lens of seasonality and Steer's own approach to modern dining.
Even after years of working with Wagyu, Tie is still fascinated by its complexity. From the influence of terroir to the distinctive depth of Australian Full-blood Wagyu, it's a product that continues to surprise, inspire and shape the menu.
26/08/2026
Patience draws out a sweetness in Jerusalem Artichoke that only slow heat can reveal.
Confit concentrates it further, yielding something rich and honeyed, yet precise in its finish.
A winter course that rewards attention, quietly and without fanfare. This season we are serving it with a rich cheddar cream with onion relish and fried quail egg.
21/08/2026
Barrel ageing brings a warmth and depth the classic cannot reach, smoothing bitterness into something more assured.
The Barrel-Aged Negroni - a simple classic, but where time is the most important ingredient.
A drink built on patience, poured when ready, and served with the confidence of something that has become itself.
20/08/2026
Earthy, grounded, and deeply comforting, yet finished with a precision that keeps it elegant.
The Mushroom and Shallot Tart speaks the language of winter quietly, sitting on the Regale as a moment of warmth, composed and unhurried.
Address
15 Claremont Street
South Yarra, VIC
3141
Located on Claremont Street in Melbourne, the steakhouse and bar & grill and Australian restaurant can be reached via public transport or driving.
Public Transport:
- The closest tram stop is located at the corner of Queensberry Street and Peel Street, which services tram routes 57 and 59.
- From there, it's just a short walk southeast towards Claremont Street.
Driving/Parking:
- If driving, take Victoria Street to reach Claremont Street.
- There is street parking available along Claremont Street and surrounding streets, as well as a small car park on the corner of Howard and Leicester Streets.
Opening Hours
| Tuesday |
6pm - 11pm |
| Wednesday |
6pm - 11pm |
| Thursday |
6pm - 11pm |
| Saturday |
6pm - 11pm |
Alerts
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What people say
Steer Dining Room is a must-visit steakhouse and bar & grill in Melbourne. The restaurant offers a modern Australian dining experience with a twist of Asian flavors that will leave your taste buds wanting more. The ambiance is warm, fun, and sophisticated, making it the perfect place for a romantic dinner or a night out with friends.
The restaurant prides itself on using only the freshest and highest quality produce sourced from local and family-owned farms. Their main fare, the succulent beef, is cooked to perfection and served with innovative sides that complement the dish perfectly.
The staff at Steer Dining Room are friendly, knowledgeable, and always willing to help you choose the perfect wine pairing for your meal. The Claremont Street location adds to the charm of this already amazing restaurant.
Overall, Steer Dining Room is an excellent choice for anyone looking for a delicious steakhouse experience in Melbourne. With its fresh and innovative menu, warm ambiance, and exceptional service, it's no wonder why this restaurant has become a favorite among locals and tourists alike.
