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CBD · Melbourne
A Hereford Beefstouw
Hereford cattle from a family farm near Lucindale, dry-aged 40 to 100 days in the Adelaide Hills, in a Danish-built room off Flinders Lane.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
A Hereford Beefstouw starts with the animal in its name. When the Melbourne room opened on Oct. 19, 2016, the beef was grass-fed in the Green Triangle of south-west Victoria and south-east South Australia, with Herefords from the family farm of co-owner Tim Burvill near Lucindale, in the Coonawarra; the cuts were dry-aged 40 to 100 days at a facility in the Adelaide Hills. The chain is Danish, founded in 1971 at Lund, near Herning, and this is its second Australian address after Adelaide. The room was built by Danish carpenters flown in for the job, with cutlery, plates and furniture made only for this dining room. Melbourne's council listing still says some steaks are aged up to 100 days.
What to order
Côte de boeuf, dry-aged
Tomahawk, 1.4 kg / 3.1 lb, with a lobster tail
Chateaubriand, 500 g / 18 oz
Not published: fire, grade, price.
01What to order
- Côte de boeuf, dry-agedRib eye on the bone. Man of Many named a 100-day version in March 2026; the First Table listing gives 45 days. Ask which is on the board.
- Tomahawk, 1.4 kg / 3.1 lb, with a lobster tailOn the 2026 menu per Man of Many; Boss Hunting listed an MBS 2 tomahawk in March 2024.
- Chateaubriand, 500 g / 18 ozCarved from the eye fillet, per First Table; Boss Hunting gave the weight in 2024.
- Ten-hour beef ribsLacquered, per the First Table listing. Sauces are béarnaise or pepper.
- Dry-aged muttonA house habit since 2017, when the menu carried a 35-day dry-aged mutton; Burvill ran the first formal dry-aged lamb and mutton trials with Meat & Livestock Australia.
02The beef
Two eras, both on the record. In 2016 and 2017 the beef was grass-fed Hereford from the Burvill farm, aged 40 to 100 days in the Adelaide Hills plant built in 2015; the 2017 menu carried a wet-aged eye fillet and a 45-day dry-aged rib eye. By March 2024 Boss Hunting described Riverina beef finished on Australian grains for at least 150 days and aged in the house's own South Australian facility, and the First Table listing speaks of 200-day grain-fed beef with a marble score. Man of Many, in 2026, still names the Burvill family farm in the Coonawarra. Burvill has sold dry-aged beef under the A Hereford Beef label since 2014, a Delicious Produce Awards finalist in 2014 and 2015. No menu with prices was readable online. The number: 100 days.
03The fire
No source names the grill or the fuel. The 2016 opening notes say only that the aged cuts are cooked simply and with restraint.
04The story
The first A Hereford Beefstouw opened in 1971 at Lund, near Herning, where shirt manufacturer Aage Damgaard and his wife Bitten wanted a place to take business guests; VisitDenmark calls it Denmark's first steakhouse. Bitten Damgaard died in September 2025, aged 98, and her sons run the family business. Lars Damgaard, who owns 14 restaurants across Denmark and Scandinavia, partnered with Tim Burvill in Adelaide in 2011 and again in Melbourne, which opened on Oct. 19, 2016 with Daniel Groom as head chef. Burvill's side of the deal, per Broadsheet, was supplying Australian Hereford cattle to the chain's restaurants. The name, says the house, comes from the Hereford cows that grazed near the first restaurant.
05The practical
22 Duckboard Place, Melbourne 3000, off Flinders Lane beside ACDC Lane; phone 03 9654 8297, melbourne@a-h-b.com.au. Hours differ by source: the council lists Monday to Wednesday 5:30 pm to 11 pm, Thursday and Friday 11:30 am to 11:30 pm, weekends 5:30 pm to 11:30 pm; First Table gives weekday lunches Wednesday to Friday and dinner every night. The chain's own site (a-h-b.dk) did not respond on Nov. 2, 2026, so confirm by phone.
- Address
- 22 Duckboard Place, Melbourne VIC 3000
- Phone
- +61 3 9654 8297
- Website
- a-h-b.dk
- Directions
- Google Maps ↗
How long is the beef aged at A Hereford Beefstouw?
The house says 40 to 100 days in its Adelaide Hills facility; the côte de boeuf is listed at 100 days by Man of Many (2026) and at 45 days by First Table.
Where does the beef come from?
In 2016, grass-fed Hereford from the Burvill family farm near Lucindale, South Australia; sources from 2024 on also describe Riverina beef grain-fed 150 to 200 days.
Is A Hereford Beefstouw Danish?
Yes. The chain began in 1971 at Lund, near Herning; the Melbourne room opened in October 2016 as its second Australian branch after Adelaide (2011).
What are the opening hours?
Sources disagree: the council lists dinner nightly and lunch Thursday and Friday; First Table lists lunch Wednesday to Friday. Call 03 9654 8297.
06In Melbourne’s selections
07Sources
concreteplayground.com · goodfood.com.au · timeout.com · manofmany.com · bosshunting.com.au · hospitalitymagazine.com.au · theworldlovesmelbourne.com · broadsheet.com.au · firsttable.com.au · whatson.melbourne.vic.gov.au · visitdenmark.com · altinget.dk
Last verified Nov. 2, 2026.
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