Steak Tartare - as you like it

On a weekday lunch, you're likely to spy one of our waiters carefully bringing a tray primed for steak tartare across the room. Laden with the most classic of garnishes - Sicilian capers, cornichons, chives, egg yolk, shallots, Worcestershire sauce, Dijon mustard and Tabasco - to prepare steak tartare à la minute, on the gueridon. 

Hand-cut Gippsland beef is the foundation of this dish, reminiscent of grand Parisian bistros. Our preferred cut is rump cap - it offers the essential flavour and tenderness needed. With a flick of the wrist, seasonings are added, as-you-please, with an Ortiz anchovy recommended to finish. 

It is served simply with tartare’s favourite friends - a soft leaf salad and charred sourdough croutons. Have it with a glass of Valentine Cabernet Franc from the Yarra Valley - a youthful, bright and fresh wine with soft tannin and lingering blueberry spice.

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