Housed in the old Prahran Post Office built in 1928.
Angus & Bon Channels New York hospitality establishments espousing casual grandeur. This stylish steak house and brunch hot spot, is raising the steaks south side! Our Executive Chef Declan Carroll is a passionate devotee of wood fired cooking and has been a Sous Chef at Rockpool for 4 years. Previous to this, his resume included conspicuous stints at Bistro Guillaume and the Press Club.
Our Executive Chef Declan Carroll has designed a menu that is low on pretension and big on freshness and flavour with beef sourced from only Australia’s very best producers. The bar and restaurant, each with their own menus showcase the wood grill flavours, whether it is seared into an asparagus, fish or steak.
Graze and fossick from shared plates and entrées such as a classic ham plate with premium jamon sarrono, prosciutto and sopressa, or choose to nibble on a pork croquette perhaps or confit lamb ribs. With various menu items vegetarian and pescartarian friendly.
For the protein lovers, select your preferred specialty cut, rib eye on the bone (aged 30 days) to scotch fillet (30 days) to grass fed, or a selection of locally butchered dry aged, grass fed 36-month-old prime cuts. Finish it all off with a fancy sauce, Bernaise, Pepper, Beef, Garlic and Café de Paris. Finally, accessorise with some sexy sides, onion rings, mac and cheese, fries, red and white cabbage coleslaw, then lean back and settle in for a session.
Carroll says “The Angus & Bon menu has been inspired by working at Rockpool and cooking over wood grill for years. I want people to enjoy the food, feel fulfilled and be inspired to go home and put the BBQ on and just cook.”
Read more from our executive chef here.
The beverage list offers a stunning range of local products and there is a an exciting collaboration with Wiremu Andrews, former Rockpool Sommelier and now owner of Smalls wine bar. The wine list is concise, curated but clever enough to pique the interest, offering a sublime selection.