Purveyors of some of the finest cuts of meat in town, Jervois Steak House’s archetypal menu has undergone a fresh and contemporary makeover. Under the direction of executive chef Gareth Stewart, the new menu purposefully throws the spotlight on local produce and seasonality, playing on our increasing interest in farm-to-plate dining.

Embracing the essence of a truly international steakhouse experience, Stewart has enhanced the traditional meat cut offering by introducing dishes that serve to complement rather than compete. A hearty entrée of game bird terrine with duck liver parfait, pickles, jelly and cornichon is rich and abundant in flavour, while a spanner crab cocktail with smoked oyster cream, apple and fennel offers a refreshing start to the meal. And while you can still expect to find your favourite cuts of steak on the menu, like the exceptional, perfectly charred rib-eye on the bone, if steak is not on your agenda, the pan-fried market fish with little neck clams, orzo, saffron and chilli is sure to satisfy hankerings for the sea.