Steak Tartare - as you like it

On a weekday lunch, you'll find our resident Parisian, Samy Mir, presiding over the dining room. With meticulous detail, and in tribute to the traditions of his home town, he and his team present Steak Tartare prepared table-side.

Hand cut Gippsland beef is the foundation. Our preferred cut is rump cap - it offers the essential flavour, grain and leanness to this classic preparation. As the dish is built, garnishes are added with a deft hand - capers, cornichons, chives, egg yolk, shallots, Worcestershire sauce, Dijon mustard, Tabasco and an Ortiz anchovy to finish. It is served simply with tartare’s favourite friends - French fries, a soft leaf salad and charred sourdough croutons.

All that's missing is a glass of Beaujolais. 

Table-side steak tartare is available midday to 4.30pm, Monday to Friday.