Angus & Bon

01What to order

• O'Connors Premium share ribeye, 800 g / 28 ozGrass-fed, MB2–4, dry-aged; A$190 on the October 2026 menu.
• Riverine Premium share T-bone, 1 kg / 2.2 lbGrain-fed, MB2+, dry-aged, A$195.
• Collinson & Co bone-in sirloin, 500 g / 18 ozGrass-fed, MB3+, the third dry-aged cut, A$115.
• Jacks Creek purebred Wagyu scotch fillet, 350 g / 12 ozGrain-fed, MB8–9, A$125; the highest marble score on the card after the 2GR eye of rump at 9+ (250 g / 9 oz, A$67).
• Angus Pure eye filletGrass-fed, MB2+, 200 g / 7 oz for A$66 or 280 g / 10 oz for A$86.
• Tuesday Steak NightA 250 g / 9 oz porterhouse as steak frites with salad and beef jus, A$39, from 5 pm.

02The beef

In 2018 the beef was O'Connor's from Gippsland, grass-fed, aged 30 to 50 days before the grill, from cattle of 28 months per Time Out or 36 months per Hospitality Magazine; a dry-aged 9+ Wagyu came from David Blackmore. The October 2026 menu lists ten named steaks. Grass-fed: Great Southern Pinnacle scotch fillet (300 g / 11 oz, MB2+, A$65), Angus Pure eye fillet, Collinson & Co and O'Connors Premium in the dry-aged column. Grain-fed: Angus Pure porterhouse (300 g / 11 oz, MB2+, A$64), Riverine Premium T-bone, and the Wagyu trio, 2GR eye of rump at 9+, S. Kidman porterhouse at MB4–5 (300 g / 11 oz, A$95) and Jacks Creek purebred at MB8–9. The menu does not state the ageing time; Man of Many gave 30 days for the scotch fillet in March 2026. Each steak comes with a sauce: béarnaise (A$2 extra), pepper, BBQ jus, mushroom, black truffle butter, cowboy butter or chimichurri. The number: 30 days.

03The fire

A custom wood-fired grill built by Albert Gibellini of Sharpline Stainless Steel, who also built Rockpool's. It is lit each morning with dense ironbark logs and reaches up to 600 degrees; Broadsheet reported in 2018 that the hot and cool spots shift through service, so each steak gets a slightly different handling. Pork belly, lamb, seafood and vegetables are smoked over the same fire.

04The story

The Prahran Post Office went up in 1928 on the corner of Greville and Macquarie streets. Angus & Bon opened there in the first days of January 2018, keeping the wood panelling, brickwork, sash windows and brass railings; Wendy Bergman of Bergman & Co did the fitout, and the room held about 200 inside and 40 outside. Ganley already ran Fifth Province, Freddy Wimpoles and Lemon Middle and Orange; Carroll had come from Rockpool. The house styles itself a New York steakhouse, and by 2026 it had added a renovated private room for 12 to 18 and a Sunday roast.

05The practical

168 Greville Street, Prahran VIC 3181; phone 03 9533 9593, bookings through SevenRooms. Monday to Saturday 4 pm to 11 pm, Sunday noon to 11 pm; happy hour 4 to 6 pm daily, Sunday roast noon to 4 pm, Steak Night Tuesdays from 5 pm. A 'Feed Me' menu is A$110 a head for the whole table, minimum two. A 10 per cent surcharge applies on Saturdays and Sundays, 15 per cent on public holidays.

Address

168 Greville Street, Prahran VIC 3181

Phone

+61 3 9533 9593

Website

angusandbon.com.au

Directions

Google Maps ↗

06In Melbourne’s selections