The open kitchen/bar puts staff centre stage, while patrons have plenty of places to socialise. The steakhouse knows its stuff, and steaks are eaten by young and old to murmurs of approval. An oven-baked filet mignon eye fillet comes perfectly cooked to order, wrapped in bacon on mash with wilted spinach and a green peppercorn jus, an all-in-one dish that doesn't call for sides. Delicious pork belly has migrated from entree to the mains menu, served with mash and Asian greens. A coconut brulee looks tempting. Good range of beers and wines, with local New England Merilba Estate shiraz a standout.