I really wanted to have an Aussie steak while staying in Australia. The Railway Club Hotel had…read moregreat reviews on trip advisor and luckily was close to where we were staying. The best way to get to the restaurant is by car and there are tons of street parking. You could take a tram if you don't have a car. Dinner reservation is a must. It is recommended to book a couple days before, and they do not take any walk-in once they are booked fully. I was debating between Eye Fillet (their Fillet Mignon without bacon-wrap) and Scotch Fillet (Rib Eye without T-bone), but decided to go with 220g (8oz) Eye Fillet. My steak was perfectly cooked medium rare as I ordered and the meat was very tnder. I ordered a side of garlic and truffle oil sauce and it went well with my steak. They do bring out horse radish and 3 different mustards free of charge. It was bit surprising Aussies use mustard for steak but it was very good. Every steak comes with thick cut chips (they mean fries) and was sooooo good! I loved them as much as I loved the steak. My husband's salmon was bid too bland but surely generous portioned with two huge jumbo shrimps. Their price is very reasonable for the quality and quantity. I would definitely come back here if I was in Melbourne again.

Raw shrimp from surf and turf. Waited 90 minutes for mains. Even the bread rolls have been…read moredispensed of. Maybe inflation is really biting, apparent with the undercoverage from the wait staff. Maccas might be more in line with expectations

Steakhouse Port Melbourne serve up some of the best pieces of meat you will find in this foodie…read morecity, which really says something. In terms of service, the experience is exceptional. The wait staff are always at hand, and are fantastic at talking you through the menu, making recommendations, and always making sure your drink is full. As you are waiting for your meal, live tv's in the dining room show the chefs cooking your steak to perfection, which really adds to your dining experience. To have a camera and live feed set up in a restaurant is a great and novel way to invite your customers into the creation proces, without having them get in the way. Needless to stay, the steaks are fantastic. Do I really need to explain? The best cuts. Tender. Juicy. They do one thing - and they do it well .

Steakhouse T-bone steak was fantastic, cooked to perfection and the service was super. Couldn't…read morehave asked for a better night out

They have a dining rewards program that gives you $10 for signing up and $15 for your birthday. I…read morelove loyalty programs. Celebrated my birthday here. It was great! The service was attentive and the atmosphere was warm and very inviting. The food was good as well. The burger was phenomenal while the steak was just ok. It was the Aged Rib Eye. Looking around after we realized everyone knew to add salt to their steak. They give you a complementary birthday dessert as well. Really have to appreciate places that know how to make the customer feel valued!!! I would go back for sure to get the burger and give the steak another shot.

Isn't worth the return with so many other great options in the area. Just ok food and service…read more We had a party of six for dinner and the only available time was 4:15. We took it because we had just flown in that morning and couldn't/didn't want to stay out late. Interesting thing is the restaurant was half full the entire time so we didn't understand why there wasn't availability any later. Enough of that, on to the food. Appetizer sampler was ok. Nothing stood out. Calamari, mini sausages, pork belly, bruschetta, salad. Wouldn't order again. Regular and garlic breads for another appetizer. Ok but nothing to make me order again. Lots of meat options and I chose the filet out of preference and suggestion by the waiter. Cooked well but the cut of meat was just ok. Good sized portion and in this case, as it should never be with a good cut of meet, the peppercorn sauce came in handy. Side salad instead of "chips" (fries) which wasn't anything special. Service was slow and we didn't have one consistent waiter.

A rare 5 stars for this newly opened eatery in Prahran…read more Stumbled on this while ambling our way down Chapel St. Newly opened the menu is mainly around the wood fire grill. We shared a lamb shoulder and a sirloin for 2 between four of us with sides of Mac n cheese and chips. Couldn't fault a thing - lamb was awesome, steak tasty, sides so good we actually ordered another round of chips and onion rings. Service was good, food was good, atmosphere good - no problem. Worth a look.

Great place for a Sunday afternoon walk and drink. Nice sparkling and oysters during happy hour!read more

Rare Steakhouse is a two level steakhouse located at Melbourne CBD. The prices are middle of the…read moreroad compared to other steakhouses I've tried in Melbourne. The service needs a little improvement. I was barely acknowledged as I entered the restaurant before I was directed to go upstairs in an empty floor with about 10-15 tables. We were then assigned to the last table by the wall furthest away as if we were penalized. Remember those days where you had to stand on a corner facing the wall as a kid for timeout! That's what I felt like. The entire place was EMPTY！Service was slow and none of the servers looked like they enjoyed their work. In fact, the server took our order AFTER taking the orders from other customers who came in after us. The steak was tender and was nicely grilled but quality of the steaks was middle of the road. Just tasted like your average steak at an average restaurant at an average price -- nothing spectacular. And by the way, the salad tasted average too.

Service and ambience were good. The food was subpar. I started with the salt and pepper calamari…read morewhich obviously came from a bag of frozen calamari. No imagination or presentation with this plate. Just a plate of breaded calamari that arrived less than 5 minutes after I ordered it. I then ordered the Ribeye. It was chewy and had a lot of gristle in it. Half of the pieces I ate I was gnawing through gristle, just not a good piece of meat for 75 AUD. Was not worth the cost at all.

What at amazingly remarkable find in the basement!!!…read more This restaurant was recommended by a local of Melbourne! We always try to support local establishments, especially while traveling! I have to say, THIS is by far.... THE BEST recommendation we've ever received! The restaurant was a tad bit difficult to find, having not been to Australia and not being familiar with basement restaurants, lol. It had quite a unique secluded vibe from the moment the door swung open. The atmosphere was almost hypnotic! There weren't too many patrons eating when we arrived .. but we did arrive shortly after opening. By the time we were finished the tables were 75% occupied, I think in part to only being open for dinner Tuesday-Saturday. The food, as well as the service were both TOP NOTCH! I don't typical care for red meat... but I ordered steak and it was extremely well-prepared! So delicious!!! I asked for it to be well done! It DID come out charcoaled so I made a comment to my husband that was over-heard by the chef, himself! Moments later, he personally delivered a new dinner plate to me with a replacement! Now THAT'S what I call top-notch service! I REALLY wish Meatmaiden would expand to the US! That would be the icing on the cake!!!

We have fallen in love with another Melbourne restaurant. We are even thinking about changing our…read morehotel for next year so we can be closer...we actually have! We can't brag enough about our new find. COVID stopped our travels to Melbourne for three years but hopefully no longer. We selected some winners. They were: 1) Grilled Bread with Beef Fat Butter; 2) 350g Westholme Wagu NY Strip; 3) GEM Lettuce salad; and 4) Hand cut chips. - The Grilled Bread was actually a fried bread that was then brushed with honey and lightly grilled on the bbq. The Beef Fat Butter was awesome. My spouse didn't care for it but I adored it. - Grilled Wagu NY Strip was 330+ day grain fed which only intensified the marble and added so much taste. Not a bite left and it was almost 13 ounces of pure meat. It was perfectly cooked to medium rare (-) temperature. It came with a choice of a sauce and we paid for an additional one. The Three Pepper Sauce and the Beef Fat Bernaise. Both were awesome. I need the recipes! - GEM Lettuce Salad with radishes and dressed with a Burnt Grapefruit Vinaigrette. The vinaigrette made the salad. - Hand Cut Chips w/ a Garlic Aioli - another perfect taste. The chips had a great crispy outside with a very smooth inside. And the Aioli was addictive. Do no pass this great place by. We did not have reservations but should have. We got there early and they were slammed. We saw two empty tables and they offered us one by the front entrance. We eyed the other table and they said "if you can be finished in 1 1/2 hours...we laughed and said there would be no problem and probably be out of here in an hour! MeatMaiden was so upbeat. We just kept looking around in awe. Two old ladies eating in a basement. The atmosphere is awesome. Somewhat darkly lit but light enough to see your food. Very high energy crowd. Service was spectacular. Toward the end of our meal the hostess came over and said we could stay a bit longer. We said thanks but not needed. Highly recommend and also recommend making an advanced booking. Enjoy.

We had a great bottle of Australian Shiraz and steaks. The meat was perfectly cooked and the baked…read morepotato was great. Make sure to get a couple of extra slices of their bread. Service was excellent.

I am not a meat eater. I am just not a big fan of chunks of meat. I definitely don't go out for…read morestake and I don't make it a priority on my to do list. Strangely, I've been to Squires 3 times in the last month and absolutely loved it. Maybe because they specialize in steak I couldn't really go wrong with my order but considering I am not into meat I found that each time I ordered I was pleasantly surprised with the quality and found extremely easy to get through and polished off the whole meal. They do a great rib eye (200g) & Porterhouse (200g) both medium rare, which for the record is more rare than medium and needed to be for the porterhouse. Each stake comes with a side of chips and you can choose your own sauce (Mushroom was a winner). I am sure their menu is much more meat oriented than just the gold old stake and you could tell by the crowds that attracts, especially on a Friday & Saturday night. I caught a glimpse more that one of the onion rings and spare ribs which looks like it was a popular favorite. At $45 to include a glass of red, I would say all in all a completely satisfying feed and a hard earned meal.

Excellent meal!!' Great selection of food and wine. And close to the rail!! Highly recommend.read more

When you are in the mood for a thick, juicy steak cooked to perfection, Squires Loft is the perfect…read morespot. This casual restaurant offers a wide variety of cuts which are served with chips or baked potato. My favourite is the juicy Scotch fillet with mushroom sauce but for those who prefer something on the bone, the rib eye is a winner. All steaks are served with a choice of mushroom, black pepper or creamy garlic sauce but are juicy enough to have au naturel as well. If you're extra hungry, try the fried onions or the black tiger prawn kebabs but keep in mind that steak portions are quite large so unless you're sharing the entrees, try not to order too much. The great thing about Squires Loft is their service and quality are always consistent. Every time I dine there, my steak comes out a brilliant medium rare - and isn't an iota over or under cooked. Meals are served promptly, without leaving you wondering what is happening and service staff are normally friendly and on the ball. Keep in mind though that this well-loved steak haunt is very popular even on weekdays so it's best to make a booking and not be late. Don't be that person who reserves a table and shows up 30 minutes late without even calling or you will lose your table.

Have to love any restaurant where the only questions they ask are: wine list? Filet or porterhouse?…read moreHow do you want it done? Strawberry cake or ice cream dessert. I went with the porterhouse medium-rare and ice cream with strawberries. Everything is just delicious. I would like more of a meat choice.

interviewer: so son, you want a job here at vlado's?…read more applicant: sir, yes sir! i: so, tell me what you know about us? a: you are the mecca for carnivores! only meat lovers need apply! and definitely not for the vegan hearted?! i: really? anything else? a: the only constant is change but at vlado's time stands still! you don't change! your loyal staff remains in employment like for, ever! your intimate decor, same! i: interesting. is that a good thing or a bad thing? a: sir, remember how as a kid when you were playing at the playground? i: sorry mate, that was a long, long time ago! a: no worries, what i meant is, then you wanted time to just stand still? i: so, it is a good thing that what we do here is the same since 1964? a: absolutely! and every customer likes that about you guys! consistently good! i: so, you must know it is hard work here? a: yes! i'll come 3 hours before lunch starts to light the charcoal grill! set the tables. including topping up the awesome mostsome homemade horseradish! best in the world, imho! roughly minced for a good bite and kick yet with a sweet finishing note! then prepare the simple yet deliciously sweet tomato and cabbage salad. then hand make those pancake, more crepe like, skins for the strawberry desserts. then serve the lunch and dinner crowd and stay on until all the washing up is done! i: good on you mate, what about our meats? a: sir, with all due respect, this interview isn't long enough for me to regurgitate all that! but suffice to say, you can't go wrong here when it comes to meats! i: nice try, please elaborate? a: a beef and pork neck sausage to start! delicious! a tasting second course of calf livers, a little overdone for me, eye fillet medallions, pork neck and mini hamburger, yums! by now, most customers will be full but it's not the end. the 3rd course allows for a choice of the eye fillet, a tender cut, the rump, a chewy but flavourful cut or the porterhouse, a more marbled cut. all these will be presented by the server for a visual presentation accompanied with explanations and request for cooking doneness. i: and finally? a: coffee or tea? dessert? if they still have a separate stomach for it! i: so what about dessert? a: strawberries wrapped with crepe/pancake skin served with cream and ice cream! i: so how would you best describe vlado's as an equation? a: V = RI (ohm's law) i: what???? a: Vlado's = Respected Institution i: so son, when can you start work? a: right here, right now!:)

Great evening the food and service. This Argentinian/Italian restaurant specializes in grilling. I…read moreordered the short ribs and prawns and they were cooked to perfection and juicy with a nice sear on the ribs. Also had the corn pepper stuffed empanadas which was a nice starter. Shout out to Sierra, who was attentive and also shared my excitement about the food.

Palermo is an Argentinian themed steak house which features a charcoal type grill. Ironically, I…read moreordered the pig over the steak. It arrived grilled chunks and was juicy. I also ordered a side of asparagus in a cashew sauce which was grilled and delicious. The restaurant has that rich steak hour decor and ambiance. Service was friendly and fast at lunch. It is not a light meal.