This elegant steakhouse comes with a view of the city thanks to floor-to-ceiling windows that bathe the dining room in natural light. Sip some wine and contemplate its range of Australian and USDA beef. All the standards of a good steakhouse are available: prawn cocktail, jumbo lump crab cakes and tuna nicoise salad make excellent starters. Then the grass-fed filet mignon from Victoria served unimpeachably medium rare, harbours sweet-earthy notes and buckles easily to the knife. So too the black Angus ribeye with its charred, smoky crust. Round off with ethereally light soufflés or cheesecake with berry compote and yoghurt sorbet.