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 team is passionately devoted to wood fired cooking and is always experimenting with wood-grill flavours, even into salads and cocktails!
Our menu is designed to be 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, or choose to nibble on some croquette perhaps or a plate of oysters. We also have menu items catering to vegetarians and pescartarians.
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, 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.
The beverage list offers a stunning range of local and imported products and features 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.