Steakhouses›Steakhouses in Brisbane›Rich & Rare
American chophouse · West End · Brisbane
Rich & Rare
A West End steakhouse built around a glass dry-aging room, with each steak listed by producer, marble score and days on grain.
OpenNot yet visited · facts from 5 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
Fullblood Japanese Black, raised in Australia, is the backbone here. Stone Axe Wagyu, 100% fullblood at MB9+ and more than 400 days on grain, fills most of the Australian Wagyu list, and its bone-in cuts are dry-aged for 30 days in house. Around it sit Black Angus from Stanbroke, O'Connor and Portoro, a 36-month grass-fed ribeye from CopperTree Farms and A5 Japanese Wagyu from Kagoshima. The Tassis Group, which also runs Fatcow, opened Rich & Rare in West End in September 2023, with a cylindrical glass dry-aging room at the entrance. Time Out says the steaks are cooked over a coal and wood grill.
What to order
- Dry-aged rib on the bone, Stone Axe, 650 g / 23 oz
- Dry-aged ribeye on the bone, CopperTree Farms, 500 g / 18 oz
- Dry-aged sirloin on the bone, Yambinya Reserve, 600 g / 21 oz
Not published: price.
01What to order
- Dry-aged rib on the bone, Stone Axe, 650 g / 23 ozFullblood Japanese Black, MB9+, aged 30 days in house; A$246 on the online menu as of October 2026.
- Dry-aged ribeye on the bone, CopperTree Farms, 500 g / 18 oz36 months old, 100% grass-fed, MB4+, aged 28 days, A$152.
- Dry-aged sirloin on the bone, Yambinya Reserve, 600 g / 21 ozBlack Angus and British-bred, more than 200 days on grain, aged six weeks, A$162.
- Black Angus tomahawk, Tassis ReserveFrom Stanbroke Foods, MB7+, more than 230 days on grain, A$360 per kilo; allow about 50 minutes.
- Rump cap, O'Connor Superior, 250 g / 9 ozBlack Angus, MB5+, 150 to 250 days on grain, A$58.
- A5 Japanese Wagyu, 150 g / 5.5 ozKagoshima, MB12+, more than 650 days on grain; from A$135 for rump to A$190 for eye fillet.
02The beef
Each steak lists its producer, marble score and feeding. Black Angus comes from Stanbroke (Tassis Reserve, MB7+, more than 230 days; a Diamantina Black Onyx bavette), O'Connor, Portoro (British and European bred, more than 270 days) and Ebony; AMH supplies a pasture-fed eye fillet. The Australian Wagyu adds Westholme (F1), Jade, Pardoo (F4), Lotte L'Grow, Imperial Blossom and an 800 g / 28 oz Blackmore sirloin on the bone, fed more than 600 days and aged 30 days. Dry aging runs from 28 days to six weeks.
03The fire
Time Out (September 2024) says the steaks are cooked over a coal and wood fire grill, and the menu lists wood-fired starters and sides, from bone marrow to octopus. In 2023 Concrete Playground described the Wagyu tomahawk cooked over an open flame, rested and carved at the table. The tomahawks need about 50 minutes.
04The story
Rich & Rare opened on Friday, Sept. 29, 2023, in West Village, on Boundary Street, with 150 seats inside and out. It belongs to the Tassis Group, whose other venues include Fatcow, Opa and Yamas. The opening kitchen brought together Cameron Croad (formerly of Spicers Hidden Vale), head chef Felipe De Souza Oliveira and grill cook Kadu Imbroisi, who had worked at Cha Cha Char and Fatcow. At the entrance stand the glass dry-aging room and a temperature-controlled walk-in cellar.
05The practical
West Village Garden Pavilion, 97 Boundary Street, West End. Open every day from 11 am till late, with a 12% surcharge on weekends and 20% on public holidays. Banquets for the whole table, minimum two, cost A$88, A$132 or A$220 a head; Time Out (July 2026) lists a nine-course lunch banquet at A$57 from 11 am to 6 pm. Phone +61 7 3638 8888.
- Address
- West Village, 97 Boundary Street, West End QLD 4101
- Phone
- +61 7 3638 8888
- Website
- richandrare.com.au
- Directions
- Google Maps ↗
Does Rich & Rare dry-age its steaks?
Yes. It has a glass dry-aging room at the entrance; Stone Axe Wagyu cuts are aged 30 days in house, and the menu also lists 28-day and six-week dry-aged steaks.
How much is a steak at Rich & Rare?
On the online menu as of October 2026, from A$58 (250 g / 9 oz Black Angus rump cap) up to A$360 (800 g / 28 oz Blackmore Wagyu sirloin on the bone); tomahawks are priced per kilo.
What Wagyu does Rich & Rare serve?
Australian Wagyu from Stone Axe, Westholme, Jade, Pardoo, Lotte L'Grow, Imperial Blossom and Blackmore, and A5 Japanese Wagyu from Kagoshima.
Who owns Rich & Rare in West End?
The Tassis Group, which also runs Fatcow, Opa and Yamas. It opened on Sept. 29, 2023.
06In Brisbane’s selections
07Sources
concreteplayground.com · richandrare.com.au · timeout.com · timeout.com · richandrare.com.au
Last verified Oct. 29, 2026.
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