Steel Bar & Grill

The verdict

This dimly lit urban oasis will transport you to Manhattan with its brilliant take on wood-fire grilled meats by head chef Rob Cannon.

With produce sourced locally, its steaks are selected based on individual flavour characteristics, such as slow grain fed Black Angus and Greenstone Creek beef (from Mt Taranaki in New Zealand), and are accompanied on the menu by the likes of freshly shucked oysters, parmesan gnocchi, leafy salads and hand cut chips with roasted garlic aioli.