Planning a high-powered business lunch? This sleek restaurant, with its shiny refrigerators filled with dry-aged meat, fire-powered kitchen, and two pages of the wine list dedicated to Australian pinot noir, is primed for such an occasion.

Which makes sense, given it’s in the heart of North Sydney’s CBD. The flambadou oysters with the sizzling intensity of ’nduja and hot beef fat might have become the signature starter, but flame-grilled steak is the specialty – grass and grain-fed, sourced from premium Aussie producers. The usual rib-eye and scotch fillet join lesser-known cuts including rump cap, its rich coating of fat scorched into a dark, flavourful crust over a just-bloody interior.

There are sides to suit most, but the broccolini topped with the acidic-sweetness of romesco sauce, heavily dusted with parmesan, stands out. Don’t dare leave without a slice of layered chocolate cake as large as your head, you’ve earned it.

Good to know: Sides are offered in small or large serves to suit your appetite.

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