The Vine Collingwood

They may get a little fancy with the fish and risottos these days, but this venue still worships at the altar of beef. Start off with lambs fry cooked up with onion and bacon and move to a rib eye. It’s a dry-aged piece of red and gold beauty with a rich vein of yellow fat running up one side. The monstrous meat pop comes out all caramelised skin and juicy soul.