Last, but not least, is the Purebred Darling Down Gold AA Wagyu rump, 300 grams with an amazing marble score of 8/9+.Īn expansive open-air Beer Garden is perfect for sunny afternoons and warm evenings. Just as succulent is the Jack’s Creek grass fed sirloin, 200 or 300 grams with a marble score of 2+. The menu includes a Brooklyn Valley Black Angus grass-fed T-bone, 500 grams with a marble score of 3+. The Alby’s Bar Dining space is famous for its Butcher Block premium steaks. On the ground floor of the Albemarle Building off Furzer Street, The Alby was designed by Capezio Copeland and developed by DOMA. The Alby, spanning close to 1,000 square metres, is Woden’s largest local-for dining on great food, enjoying a drink, and playing fun games. To be listed in our Best of Canberra series, each business needs to have consistently received positive feedback on RiotACT and Facebook as well as maintained a minimum average of 4/5 stars on Google. RiotACT’s editorial team has combed through 20 years of on-site comments to compile a list of the most recommended businesses according to you. A lively atmosphere works wonders on the overall dining experience, so find a venue that matches your mood. Whether it is the notable decor, buzz of other diners or the music in your ears, look for something memorable. While a great steak can be found in any location, the best steakhouses offer a warm and welcoming environment. Not only should your hosts be friendly, they should know steak – and the menu – inside out. These establishments should be staffed by the best in the business, with years of experience and a flair for communication. From the telephone manner upon booking to the farewell at exit, the best steakhouses have service that sizzles. Industry-leading service is often a hallmark of great steakhouse.
The same ethos often applies with the beverage selection, which makes light work for diners. As such, they pair each course accordingly, creating a culinary journey with the steak front and centre. Great steakhouses also understand the importance of the complete dining experience.
Look for a balanced offering including carbohydrates and greens, along with any condiments to your liking. While steak will be the hero dish for many, the finest steakhouses also offer a selection of side dishes and condiments to enhance the meat’s flavour. From rare to medium and well done, and every iteration in between, the kitchen should cook accordingly. Though many will offer the opportunity for their patrons to customise this. Indeed, each restaurant will have its own unique way of preparing and presenting steak. The best steakhouses embrace this challenge, presenting perfectly cooked morsels every time. There is no hiding when it comes to cooking steak. The best steakhouses will feature a selection of cuts to cater to personal preferences. Moreover, any details around the cut, and ageing time and method, should be easily offered. Your server should be well versed on what the animal was fed and where it was sourced. Look for steakhouses that offer a variety of premium cuts with a paddock-to-plate philosophy. With restaurant-grade produce literally sitting at our doorstep, there are no excuses for anything but quality. The quality of produce is one of the key indicators setting mediocre steakhouses apart from the best. So, get those knives ready, we are taking a tour of the best steakhouses that Canberra has to offer. Modern steakhouses offer lively environments, delectable accompaniments, and even vegetarian options! Once the domain of suited executives in muffled conversations, steakhouses have evolved considerably. Whether your preference is blue, medium rare or well done, you have come to the right place.Īs the name suggests, a steakhouse is a restaurant that specialises in serving steaks. And while meat consumption has been given a rough trot in recent years, a loyal following remains. Our cattle farms are renowned the globe over for their high-quality produce and ethical practices.
When it comes to meat, Australia produces some of the best beef around. From Argentina to Italy and everywhere in between, we have adopted techniques and mastered their application to suit our home-grown produce. Our multicultural lineage pays homage to the use of heat in all its glory. Photo: QT Canberra.Īs Australians, we are no strangers to the humble flame. A T-bone steak from Capitol Bar and Grill, one of Canberra’s most recommended steakhouses.
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