The classic steakhouse vibe features soft lighting, dark wood and leather booths. Quality New Zealand and Australian steaks are aged in the Himalayan salt chamber in a corner of the dining room. Top picks include Aussie prime cuts from the Rangers Valley, Aussie full-blood Wagyu tomahawk from Mayura Station, Ocean Beef ribeye from New Zealand, and the highly exclusive Aussie full-blood Wagyu beef ham aged for 10 to 12 months.