Steer Dining Room
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When you think of Steer Dining Room, you would be likely to envisage full-bodied reds, steak, steak and of course, more steak. You are not wrong. But there is so much more to discover within this iconic dining institution’s seasonal menu. To celebrate and shed a little light on the unsung heroes of Steer’s latest winter menu, Gastrology were delighted to attend Steer’s Winter Degustation Dinner where Head Chef Jeffry Lim treated guests to an entirely non-steak degustation-style menu for a truly special dining event.
The six-courses plus canapé degustation dinner was matched with wines from local family operated vineyard, Boat O’Craigo - a boutique vineyard nestled in Healesville, Yarra Valley and renowned for producing some of Australia’s finest estate-grown, hand-crafted wines, which James Halliday awarded the ‘Dark Horse Winery Of The Year’ for 2018.
At Boat O’Craigo they hand-pick at lower yields to concentrate the flavour of fruit and ensure they end up with wines of premium quality and character. This very closely echoes the philosophy of Steer Dining Room, where every ingredient is carefully selected to highlight the season’s produce in a distinctive manner.
We loved being taken on a culinary journey where we were spoiled and pleasantly surprised by the balanced and complex flavours of both Boat O’Craigo wines and Steer’s beautiful food.
The evening commenced with 2015 Methode Traditionnelle Sparkling and an array of gratifying canapes including Chicken liver parfait, Sydney rock oysters and Chinese inspired Steak tartare.
This was promptly followed by the stunning six-course degustation dinner.
To start, the Hiramasa kingfish was a rich, yet delicate dish, enhanced, but not overpowered by a coconut broth infused with hints of lemongrass and ginger. Avruga caviar provided a burst of character with a smoky and slightly salty finish. Thai basil completed the dish, bringing it to a herbaceous conclusion.
The dish of coddled egg was similarly delicious and served with creamy Jerusalem artichoke veloute, baby fennel and aromatic truffle oil. The 2016 Black Spur Chardonnay was the perfect wine pairing, cutting through the richness of the yolk with its textured palate and spicy savoury flavours.
The steamed barramundi was yet another highlight. A delicate dish which allowed the natural sweetness of the barramundi to shine through with woody fungus for texture, baby corn and served with beautiful supreme broth.
Braised pork belly was next. When it comes to Steer's master-stock slow braised pork belly, there was a lot happening. Char Sui caramel glaze took centre stage with a sweet and salty balance. Chilli provided depth in flavour while the addition of pineapple provided just the perfect touch of sweetness.
The savoury courses concluded on a high with the beef cheek served with luxurious carrot puree, pearl onion and pepper sauce. Comfort food at its best, the beef cheek was very tender and fell away easily with the weight of our fork. Coated with a rich braising sauce, it was delicious. This dish went particularly well with the accompanying 2015 First Duke Reserve Shiraz – a beautifully balanced and full bodied Shiraz with dark cherry and red berry characteristics. Just yum!
Dessert continued to impress and showcased the kitchen’s versatility.
Condensed milk custard was infused with warm, aromatic cardamom. Green tea granita boasted citrus notes of yuzu which delivered refreshing and tart characters. The dish was completed with a sweet component of black sugar ice cream.
The chocolate fondant on the other hand was a chocolate lovers dream, served with banoffee cream and toasted marshmallow ice cream - it was incredibly dreamy. Both were matched perfectly with the 2016 Late Harvest Sauvignon Blanc.
Steer’s latest winter menu is a triumph. It showcases stunning local produce in the best light by a talented kitchen in chic surrounds. This, coupled with with warm and amiable service is certainly a compelling proposition. We cannot wait to return.
Location: 15 Claremont St, South Yarra
Phone: (03) 9040 1188
