Australian steakhouse opens first UK outpost

Award-winning, premium Australian steakhouse The Meat & Wine Co has today (8 August) opened its first UK outpost in London's Mayfair. The venue stands as the brand's 12th global opening. 

Located on Curzon Street, The Meat & Wine Co's dining ethos centres on uncompromising quality, premium steaks and a thoughtfully curated wine list. The interior design takes inspiration from elements of African cultural origin to form an opulent aesthetic that celebrates the brand's heritage. 

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

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 of the steak itself is a combination of selecting premium cuts from favoured providers, cooking over a flame at high temperature and brushing the meat with a famous original family basting recipe. 

The kitchen will showcase superior cuts including dry-aged, salt-aged, skewers and hero steaks (fillet and rib eye). Meats are hand-picked 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 Cumbria, working under the likes of Jamie Oliver, Graham Harrower and Neil Dixon. 

Hall's menu features an exclusive dry-aged steak programme called AGED, showcasing the best of UK beef, including Irish wagyu beef, alongside a choice selection of imported Australian cuts, such as Jack's Creek Australian wagyu. The meat's unique flavour 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 designing the menu, Hall comments: " Growing up on a farm and being surrounded by cattle, it's always been very close to my heart. As a chef, I'm humbled to come to the UK both to proudly showcase what we do and to learn both from our diners and our suppliers."

A bespoke selection of sauces and sides have been created to perfectly complement the meat and create the ultimate steakhouse experience. Pescatarians and vegetarians will also be well catered for, with dishes including Wright Brothers oysters and salt-baked celeriac risotto made with creamy arborio rice, puffed pearl barley and served with pressed rice crisps. 

The wine list includes both local and international pairings, including bold reds to match the red meat offering, as well as summery whites and rosés to complement the fish and lighter dishes. 

On the Mayfair opening, Michael comments: "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."


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