54, which is the temperature of the perfect medium rare steak, offers a classic steakhouse experience in a contemporary setting. The chic, compact restaurant, led by chef Andrea De Paola, is an inviting spot for intimate dates and special occasions.
Start with the refreshing cold capellini with langoustine tartare and Siberian sturgeon caviar – delicate, umami and oceanic. Another highlight is the yukhoe-inspired Yellowfin Tuna served with Nashi pear and cured yolk.
The headliner, of course, are the exceptional cuts such as the Sanchuku Wagyu and the USDA Prime Linz Heritage Angus. Can’t decide? The seasoned staff is on hand for guidance.
The Black Market Beef Porterhouse by Rangers Valley arrives perfectly pink from the ironbark wood and white binchotan grill – each bite bursts with fire-kissed char and succulent flavour. Pair this with a full-bodied Malbec from Argentina’s Vista Flores Vineyard.
