Angus & Bon

The new steak house/gastropub in Prahran has some serious meat on the menu. Cooked over a wood-fired grill by former Rockpool sous chef Declan Carroll, these steaks are ideally charred, a whiff of wood smoke permeating the tender meat. The O’Connors Gippsland 28-month-old, grass-fed rib eye is presented sliced from the bone, which is still on the plate and begging to be picked up and gnawed. This thing has also been dry aged for a minimum of 30 days, giving the fat that incredible bacon-like quality that makes congestive heart failure seem worth it.