‘No fewer than 15 steaks – nine of those Wagyu’: Hospitality tycoon opens high-end steakhouse

One of Brisbane’s busiest restaurateurs has opened a glam new restaurant serving up some of the best beef in the country.

You can barely swing a cow in Brisbane without hitting a place serving steak. But that didn’t stop local hospitality tycoon Michael Tassis, behind some of the city’s busiest eateries, including Opa Bar + Mezze, Massimo, and Fosh, finding a “gap in the market” for another.

Rich & Rare is the latest venue from the restaurateur – a casual but classy operation on the Boundary St edge of West End’s bustling West Village precinct. With the dining tsar already behind another West Village eatery, relaxed Greek taverna Yamas, he saw an opportunity for a steakhouse that would offer an elevated experience compared to nearby pubs.

Rich & Rare sits on the Boundary St side of West Village in West End. Picture: David Kelly

“This will be if you want to do business or take someone out or it’s a birthday or a celebration,” he told The Courier-Mail before opening.

And the 120-seat venue’s more up-market yet approachable style seems to be working, with the place attracting a solid lunchtime crowd on a Saturday in the breezy outdoor area bordered by plants and lined with umbrellas to give a Queensland alfresco vibe.

While inside feels more serious with a luxe dry-ageing meat cabinet and a glam wine cellar, alongside a striking marble bar, and two private dining rooms.

The subtropical outdoor dining area at Rich & Rare. Picture: David Kelly

Just as serious is the steak menu. There are no fewer than 15 steaks – nine of those wagyu, including the premium A5 Japanese kind with a marble score of 12+. Most of the rest comes from Queensland, with a bit of NSW stock in the mix.

All steaks are cooked over coal and wood by head chef Felipe Oliveira, and come with a standard side of your choice, say green beans with goat’s curd and chilli or a mixed leaf salad.

But first, there are snacks, oysters and entrees to be had.

Diners could start with say, a smoked spiced beef tart ($8 each), or maybe some wagyu bresaola ($16), before moving onto four styles of oysters, including an indulgent wagyu kilpatrick ($38 half dozen/$56 dozen).

The glamorous stone bar inside at Rich & Rare. Picture: David Kelly

There are also seven entrees from wood-fired beets ($18) with a little too much Dijon mustard, or whole grilled king prawns ($32) in which the flavour of the dark meat of the head weeps into the white flesh of the body.

Plus “large plates” such as whole live lobster, swordfish steak and lamb cutlets.

If you’re wanting to go the full hog – or should that be the full cow – there is no beating the $50pp power banquet between 11am and 6pm, which includes a snack, entree, main, side and a dessert. Or there are $68pp and a $98pp feast menus.

There are also lunch specials such as steak frites, which hits the table next to us with a mountain of skin-on fries, a wagyu burger and, our pick, crab spaghetti ($26).

The wood-fired beets with mustard. Picture: David Kelly

The latter is a better-than-average version of the classic with thick squid ink pasta, garlic, chives, chilli, a generous portion of the crustacean and salmon caviar on top for extra salty pop!

But the star here is, unquestionably, the steak.

We order the 300g wagyu sirloin from Townsville that has been fed for more than a year on grain and has a marble score of 5+.

At $68, it sits in the middle of the steaks on price, with all cuts good value – especially considering the inclusion of a side.

The meat arrives perfectly crosshatched from the grill, with the flesh pink and the fat just rendered making for melting mouthfuls of sublime juiciness.

We order a bearnaise sauce on the side ($5 extra), but the meat is so good we really only use it as a dip with the included side of extremely crisp, skin-on, wagyu fat-roasted kipfler potatoes.

The 300g wagyu sirloin MB5+. Picture: David Kelly

Guests can also add extras such as foie gras or an Alaskan king crab leg, or signature sides such as bone marrow mash.

The wine list transcends old and new world varieties with plenty by the glass, as well as everything from the affordable to the extreme by the bottle. There is also a considerable whisky offering, plus signature cocktails.

Rich & Rare is another crowd-pleasing venue from Michael Tassis, and if you love a great steak, you’ll certainly find it here.

Rich & Rare

97 Boundary St, West End

3638 8888

richandrare.com.au

Open

Seven days 11am-10pm

Must try

300g wagyu sirloin

Verdict – Scores out of 5

Food 3.5

Service 4

Ambience 3.5

Value 4

Overall 3.5