Hoof it to Eagle Street Pier's steak capital that has stood the test of time. The menu is beefed up to the hilt with marbling 12+ striploin, grass-fed rib-eye on the bone, half kilo Angus T-bone sourced from New England, NSW – and that's just for starters. The sides kick a goal or two as well; say, baked macaroni cheese with lashings of four-cheese sauce, a hint of black truffle and a toasty, golden pangrattato top. Serious beef calls for serious wine – browse and buy from owner John Kilroy's Cellar Reserve list, boasting iconic Henschke Hill of Grace and vintages of Penfolds Grange, depending on how deep your pockets are. There's plenty more affordable bottles on the list too, but ain't it nice to dream?
