Surrounded by the invigoratingly briny and sparkling waters of Docklands, the lure of a seafood feast is hard to resist. However, this restaurant caters to that contrary side of us that responds to the aquatic setting with a desperate craving for red meat. The restaurant is light and spacious with eye-catching honeycomb-like lights, while just a hint of the compulsory steakhouse decor features in the masculine leather chairs and banquettes the juicy red hue of a perfectly rare steak. The menu has broad appeal, with plenty of vegetarian and seafood options (including a hearty bouillabaisse and the compulsory waterside seafood platter), but the pride of the kitchen is naturally the range of steaks. Choose from various premium meats including a mouth-watering North Queensland wagyu.
Chef: Joseph Benoit
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