Grill Americano

01What to order

• Bistecca alla fiorentina, 1.2 kg / 2.6 lbRiverine Premium T-bone, MB2, on the bone, A$220, meant to share.
• New York strip, 300 g / 11 ozBass Strait grass-fed, MB4, A$68.50, the entry to the single cuts.
• Ribeye on the bone, 1 kg / 2.2 lbKidman Premium, MB5, A$235; the 600 g / 21 oz Riverine Select ribeye is A$135.
• Bistecca funghi e cipolle400 g / 14 oz Chauvel citrus-fed hanger steak, MB4, with mushroom and shallot, A$120.
• Wagyu zabuton, 250 g / 9 oz2GR Wagyu, MB 8–9, A$125.50; the 500 g / 18 oz Black Opal scotch fillet at MB6–7 is A$235.50.
• Tournedos Rossini200 g / 7 oz eye fillet with foie gras and Madeira jus, A$95.50.

02The beef

All Australian, and the menu gives the producer and marble score for each cut. Grass-fed: Bass Strait (New York strip, MB4) and Pasturelands (200 g / 7 oz eye fillet). Grain-fed: Riverine Premium (350 g / 12 oz scotch fillet and the 1.2 kg / 2.6 lb bistecca, both MB2), Riverine Select (a 500 g / 18 oz dry-aged New York strip and a 600 g / 21 oz ribeye), Kidman Premium (1 kg / 2.2 lb ribeye, MB5), Chauvel citrus-fed (200 g / 7 oz eye fillet MB9, 400 g / 14 oz hanger MB4), Pure Black barley-fed Wagyu (300 g / 11 oz bavette, MB9), 2GR Wagyu (250 g / 9 oz zabuton, MB 8–9) and Black Opal Wagyu (500 g / 18 oz scotch fillet, MB6–7). Angus chateaubriand and tenderloin of 500 g / 18 oz, MB2, carry the sauced preparations. In March 2026 Man of Many also named Greenham and Vintage Beef Co. on the list. Condiments are red wine and shallot, béarnaise, green peppercorn and cognac, mustards and horseradish.

03The fire

Charcoal and wood. The Josper is a closed charcoal grill-oven; the wood oven was built by hand in Naples and imported, per Gourmet Traveller and Concrete Playground. Hospitality Magazine wrote at the opening that the kitchen cooks over charcoal, wood fire and steam. The oven bakes the focaccia and the scampi on saffron pilaf; the grill takes the steaks. Order the fiorentina for two.

04The story

Chris Lucas, of Chin Chin, Yakimono and Society, opened Grill Americano on March 21, 2022 at the base of 101 Collins Street, with Douglas Keyte, from Hellenika in Brisbane, as head chef, Simone Giorgianni on pasta, Michaela Kang on desserts and Loic Avril on a 2,000-bottle wine list with Coravin by the glass. Samantha Eades designed the room: terrazzo, royal blue leather, ink-blue walls, a curved white marble bar lit by deco lamps, waiters in white jackets. Broadsheet describes it as a return to the grills and brasseries Melbourne had from the 1960s to the early 1980s; the house calls itself a contemporary Italian steakhouse. About 145 seats. The 2026 list put it at No. 95 in the world. A Sydney branch with 170 seats and a 30-metre bar opened in the former Qantas House at 1 Chifley Square in November 2025, after a September date announced in February.

05The practical

112 Flinders Lane, Melbourne 3000, at 101 Collins Street. The house says open from noon, Monday to Sunday; Concrete Playground gave noon to 10 pm seven days in 2023. Phone 03 8616 8010, reservations@grillamericano.com. Set menus on the sample menu: Classics A$135 a person (with the 300 g / 11 oz Pure Black bavette; upgrade to Black Opal scotch fillet for A$45) and Chef's Selection A$175. Sides from A$15.50 (house fries) to A$24.50 (quattro formaggi mac and cheese). The menu is marked as a sample and subject to change.

Address

112 Flinders Lane, Melbourne VIC 3000

Phone

+61 3 8616 8010

Website

grillamericano.com

Directions

Google Maps ↗

06In Melbourne’s selections