Steer Dining Room

The Hokkaido Scallop arrives with quiet authority, a dish that asks the table to pause and pay attention.

It carries warmth and depth, grounded by truffle & potato cream, and lifted by the precision of its crispy leek garnish, the kind of course that rewards slowness and careful attention.

Thank you for joining us for an evening of rare convergence, Hentley Farm at Steer, co-hosted by winemaker Andrew Quin and wine ambassador Simon Picket. Your presence made the night what it was.

From the coveted 2021 Old Legend Grenache, recipient of the Jimmy Watson Trophy, to back vintage museum releases poured directly from the winery, each glass carried a story shaped by time and place. And of course, every course was elevated with the finest Wagyu and elusive winter black truffles, flown in from Western Australia.

An evening of provenance, rarity, and shared devotion. Until the next.

Rare vintages from Penfold's do not simply sit on Imbibe, they carry decades of patience within the glass. These are bottles shaped by time, held in the dark until they reach full voice, and poured at Steer with the reverence their legacy commands.

The limited release vintage 2022 of Penfold's Dourthe II began as a quest to create something real, different, and aspiringly lofty, together with trusted partner Dourthe Bordeaux. The French component of this wine was made at two of the Dourthe-owned wineries.

Australian components of this wine were made at Penfolds Nuriootpa Winery (South Australia). The French and Australian components were blended and bottled in South Australia. 100% Cabernet Sauvignon, divided by oceans and united by the pursuit of excellence.

Our Signature tableside Steak Tartare is more than a dish, it is a ritual. Each element is assembled before you with precision and care, the team guiding the process with the same reverence that defines every moment at Steer.

Sher Wagyu rostbiff, black garlic, kombu, aged balsamic, Black Truffle & oyster emulsion, saltbush.

It is a ceremony of craft, where Wagyu is treated as it should be, with restraint, provenance, and the quiet theatre of true hospitality. A first course that tells you exactly where you are.

Imbibe is built for those who look beyond the familiar. Back vintages, rare finds, and bottles held patiently for the right table sit within our cellar as stories waiting to be opened.

If you are unsure where to begin, ask the team. A great pairing is not about showing off, it is about honouring the cut, and letting the wine and Wagyu meet in perfect balance.