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Award-winning Aussie steakhouse to launch in UK next Monday

On 8 August, Australia’s award-winning, premium steakhouse brand, The Meat & Wine Co will launch its latest outpost in Mayfair, London. This marks the 12th restaurant from the brand to open, and the first in the UK.

The iconic restaurant proudly and humbly brings its elevated yet approachable offering to Curzon Street, where locals and visitors alike will be sure to flock for the dazzling flavours, carefully curated wine list and spectacular steak programme.

Diners can look forward to hearty dishes such as Bone Marrow Beef Burger; Japanese A3 Wagyu Skewer; Lobster Mac & Cheese; and of course a variety of impressive steaks, from grass-fed Scottish Hereford Striploin and Northern Irish Rib-Eye to Wagyu MB 3+ cuts from Jack’s Creek, Australia, all grilled to perfection and served with a choice of Fermented Chilli Sauce; Peppercorn; Creamy Mushroom or Bone Marrow Butter.

Pescatarians and vegetarians alike will also be well looked after, with a stunning array of dishes on the menu including Wright Brothers oysters served with freshly made mignonette; Tuna carpaccio with black sesame seed, burnt pickled baby cucumber, soy dressing, Champagne pearl and oyster emulsion; and Celeriac Risotto made with salt-baked celeriac, creamy arborio rice, and puffed pearl barley, served with pressed rice crisps.

An immersive experience of world-class steakhouse cuisine, The Meat & Wine Co’s dining ethos is to offer guests uncompromising quality, premium steaks and a thoughtfully designed wine list to complement. The restaurant design will take inspiration from elements of African cultural origin and translates these into an opulent aesthetic that celebrates heritage routes and modern flare via warm textures and industrial appeal.

The restaurant group has its origins in South Africa, the home of founder Bradley Michael, who transformed the original Afro-centric restaurant concept 35 years ago into an award-winning steakhouse brand in Australia.

Remaining true to its roots, a core element of the concept is the ‘braai’ method of cooking steak: a competitive art form among many South Africans. The secret to the steak itself is a combination of selecting premium cuts from favoured providores, cooking over flame at high temperature and brushing the meat with their famous original family basting recipe that creates a unique and intensely delicious flavour.

Meats will be handpicked by Executive Head Chef Sean Hall, who grew up on his grandfather’s cattle farm in South Africa before going on to complete his chef’s apprenticeship at Langdale Estate in the heart of the Lake District, Cumbria and working under the likes of Jamie Oliver, Graham Harrower and Neil Dixon.

Sean’s menu will feature an exclusive dry-aged steak programme called Aged, showcasing the very best of British beef, including Irish wagyu beef, alongside a choice selection of imported Australian cuts including the revered Jack’s Creek Australian wagyu. The unparalleled and unique flavour of the meat is achieved by curing it in beef-dripping butter made in house, infused with regularly rotating flavours ranging from dark chocolate, porcini mushrooms, charcoal, rosemary, and thyme.

On the Mayfair opening, Bradley enthused, “We're excited and grateful for the opportunity to expand into the London restaurant market. We know that Mayfair is an area where people truly appreciate and regularly enjoy great food and service, so we look forward to contributing our unique offering - which is all about the South African spirit of gathering around beautiful and abundant food and drink - to join the neighbourhood and become a part of the community.”

The Meat & Wine Co is poised to bring their highly successful and much-loved steakhouse experience to London, and whilst celebrating the move to a new continent, will remain ever committed to its founding values of offering guests an unparalleled dining experience, a broad and approachable wine list and a compelling restaurant design aesthetic and ambience that others can only try to emulate.