Angus & Bon

open
168 Greville St
Prahran , 3181 VIC
(03) 9533 9593


Opening Hours

SUN 12:00pm - late
MON 12:00pm - late
TUE 12:00pm - late
WED 12:00pm - late
THU 12:00pm - late
FRI 12:00pm - late
SAT 12:00pm - late

The Details

Cuisine
  • American
  • Modern Australian
Need to Know
  • Good for Groups
  • Great for Dates
  • Healthy Options
  • Outdoor Seating
Serving
  • Coffee
  • Lunch
  • Dinner
  • Dessert
  • Late Night
In the mood for
  • Beer
  • Cocktails
  • Wine

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The Verdict

“We were going for a Waldorf Astoria, 1940s New York vibe,” says James Mayne, the Manager at Prahran’s new steakhouse, Angus & Bon. "The sort of place Dene Martin or Frank Sinatra might come to hang out.”

If that was the mission, these guys have nailed it. Angus & Bon looks like it’s been time-warped straight out of New York’s golden age. All dark timber, rippling marble, wrought iron and dirty mood lighting. Of course, it helps when you inherit a gorgeous heritage building like the Prahran Post Office. The brick walls in here look like they’ve seen some sh*t—probably a lot of mailing letters and sorting envelopes, but still, it’s pretty badass.

The name’s a bit of a long story. Owners Liam Ganley and Margaret Lawless wanted to pay tribute to Greville St’s rocking 1970s music scene, particularly AC/DC (Angus & Bon refers to the band’s guitarist, Angus Young, and singer Bon Scott). But this isn’t a rock n’ roll bar per say. Don’t come in expecting to see Angus’ hand-signed guitar or anything like that. That concept is a little more high-brow—a classy New York steakhouse where you can get good meat, good burgers, and a ripping Bloody Mary.

On to the menu. Angus & Bon is divided neatly into bar and restaurant, with one serving sophisticated bar grub (ie. pan-fried flathead with mushy peas, or a steak sandwich that'll fill the void in your life), and the other handling the fancy stuff. Dry-aged Wagyu chuck steaks, seared on the wood-fired grill. Bannockburn free range chook with onion puree, shamji mushrooms and wood-grilled baby leeks. Or maybe a Borrowdale pork belly with a cassoulet of cannellini beans and shredded ham hock. The flavours are balls-to-the-wall. Nothing shy about this menu.

Need a tip? We recommend the O’Connor’s 28-month, dry-aged Sirloin steak, cooked medium rare and served with an aerated Bernaise sauce. Possibly the greatest steak we’ve ever put in our mouths.

Swing by from midday to 3pm and you can also score a sweet Bottomless Brunch. Two whole hours to down as many Bloody Mary’s (seasoned nicely with white pepper), Mimosas or Peach Bellinis as you can handle. Will only set you back $49, too.

Trust us, you’ll be hearing the name Angus & Bon a LOT over the next few months. Head down asap and see what all the fuss is about. 

Image credit: Annika Kafcaloudis 


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