Angus & Bon
“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 Dean 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.
On to the menu, Angus & Bon is divided neatly into a casual bar and An elegantly modern restaurant. With one serving sophisticated yet great value bar grub (i.e. Their $30 Thursday Prime cut steak night is easily one of the best steak nights this side of the river, that'll fill the void in your life), and the Dining room handling the fancy stuff. Dry-aged steaks from Australia’s top producers like David Blackmore Wagyu and O’Connor’s Grass Fed Angus seared on the wood-fired grill. As well as other top producers like Bannockburn free range chicken and Mount Gnomon Wessex saddleback pork. The flavours are balls-to-the-wall. Nothing shy about this menu even the dessert menu one thing we’ll say is doughnuts with lime curd filling... amazing.
Need a tip? We recommend the O’Connor’s 28-month, dry-aged Rib Eye steak, cooked medium rare and served with Café De Paris butter. Possibly the greatest steak we’ve ever put in our mouths.
And if that didn't sound great enough for you, Angus & Bon’s recently added a beautifully curated breakfast menu to its repertoire. Besides your usual morning cult classics highlighting the menu are three dishes influenced by the heritage of each respective chef—and they're all to die for.
The Candian Maple Banana Bread topped with deliciously roasted walnuts and mascarpone is a definite must for anyone with a sweet tooth. Taking a slightly more savoury avenue, a Japanese-inspired miso-torched mackerel perfectly creates flavours which question the traditional characteristics of breakfast in the most perfect way possible. Finally, there's an all-time English classic with an Angus & Bon flair, loaded with smoked bacon, black pudding, wild mushrooms. Can we get a "hell yes"?
Uniquely showcased only on Saturdays and Sundays, Angus & Bon will undoubtedly become a breakfast hub in the months to come. See you there.