The Meat & Wine Co South Perth

The Meat & Wine Co South Perth is a fine-dining steakhouse built around premium Australian beef, an Afro-centric approach to cooking and a wine list treated as an equal part of the meal. The restaurant describes its venues as lively and opulent, with a focus on polished steakhouse dining rather than a casual grill. Its menu reaches beyond beef, too, with seafood, chicken, lamb, pork, salads, cheese and desserts providing plenty of choice for a mixed table.

Steak is the main event. Guests can choose between grain-fed beef, O’Connor long grain-fed cuts, 450-day grain-fed Wagyu and the AGED programme, with options ranging from rump and fillet to rib-eye and New Yorker. Steaks are grilled with the restaurant’s signature basting and served with crunchy chips or house salad. The AGED offering includes Southern Range rib-eye prepared as either butter-aged or traditionally dry-aged, while speciality cuts such as Mayura Station Signature New Yorker are also listed. For those who prefer something other than steak, the menu includes slow-cooked beef and pork ribs, lamb cutlets with bone marrow, barramundi, Moroccan salmon, Portuguese chicken and a Wagyu beef burger.

The South African influence is particularly clear in dishes such as biltong, traditional boerewors skewers with chakalaka and pap croquette, and the choice of biltong butter. Starters also include AGED Wagyu tartare, baked Hokkaido scallop, yellowfin tuna sashimi, king prawns and chicken wings with Red Hot sauce and blue cheese ranch. Sides range from truffle mac and cheese and Hasselback potato to market greens, Brussels sprouts bake and roasted cauliflower. The drinks offering is designed around the food, with an extensive wine list and staff described as offering expert wine advice, including Australian selections by the glass.

It is a flexible option for different kinds of meals. Couples can settle in for a steak-and-wine dinner, while larger groups have a broad menu to share, including a tasting plate and ribs platter. Families are catered for with a dedicated children’s menu for ages 12 and under, with cheeseburger, grilled chicken tenders, mac and cheese and pork ribs, plus a complimentary scoop of ice cream. Dessert is given plenty of attention, from chocolate fondant and crème brûlée to sticky date and the larger Grand Finale selection. Dietary requirements can be discussed with the waitstaff, although the restaurant notes that its kitchen is not allergen-free and cross-contamination is possible.