Steakhouses›Steakhouses in Melbourne›Reine & La Rue
French brasserie · CBD · Melbourne
Reine & La Rue
Victorian beef from O'Connor and Blackmore, grain-fed Rangers Valley and a 1 kg / 2.2 lb Wagyu rib eye, cooked over ironbark in the Cathedral Room of Melbourne's former Stock Exchange.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
The beef comes first from Gippsland and from Blackmore's Wagyu herd: grass-fed O'Connor, fullblood Blackmore and grain-fed Rangers Valley, named on a grill section of six cuts that tops out at 1 kg / 2.2 lb. Reine & La Rue is the Nomad Group's French restaurant, opened on Aug. 1, 2023 by Rebecca and Al Yazbek with executive chef Jacqui Challinor, in the Cathedral Room of Melbourne's former Stock Exchange, a neo-Gothic room of the 1890s with stained glass, limestone walls and granite columns that had stood derelict for about two decades before Heritage Victoria guided its restoration. Broadsheet calls the large ironbark-burning grill the heart of the kitchen; the room seats about 150, with a 40-seat terrace, a ten-metre marble bar and, through the courtyard, La Rue, an eight-seat walk-in bar with its own wine vault. The interior won the top prize at the Australian Interior Design Awards in 2024, per Concrete Playground. In October 2023 The Age Good Food Guide shortlisted it for New Restaurant of the Year 2024; Man of Many's 2026 guide says it won and holds two hats for 2025–26, which Steakpedia could not confirm from the guide itself.
What to order
Onglet, 180 g / 6.5 oz
Southern Ranges eye fillet, 200 g / 7 oz
O'Connor rib eye, 600 g / 21 oz, dry-aged
Not published: price.
01What to order
- Onglet, 180 g / 6.5 ozThe entry steak, A$65 and served without sides, in Gourmet Traveller's October 2023 review.
- Southern Ranges eye fillet, 200 g / 7 ozThe smallest of the six cuts named by Man of Many and Sitchu in March 2026; feeding not stated.
- O'Connor rib eye, 600 g / 21 oz, dry-agedGrass-fed Gippsland beef; the days of ageing are not published.
- T-bone, 1 kg / 2.2 lb, dry-agedStrip and fillet on one bone, for sharing; the producer is not named in any source.
- Blackmore Wagyu rib eye, 1 kg / 2.2 lb, MBS 9+Fullblood Wagyu from Victoria, the top of the list at A$420 in October 2023; Melbourne Food & Wine lists it with pomme purée, bone marrow and jus gras.
- BéarnaiseOne of five classic sauces; the house also offers mustards. Fries were A$12 and bread and butter A$10 in 2023.
02The beef
Three producers named by the house, and two more by the guides. O'Connor raises Angus and Hereford on pasture in Gippsland; Blackmore has bred fullblood Wagyu in Victoria since 1990, and its 1 kg / 2.2 lb rib eye is listed at marble score 9+; Rangers Valley is grain-fed. Sitchu's March 2026 guide adds a Mayura Station Wagyu flat iron and Black Opal Wagyu from Tasmania. Two cuts are dry-aged, the 600 g / 21 oz rib eye and the T-bone, and no source gives the days. Broadsheet counts six cuts, Concrete Playground 'no less than five'. The number: MBS 9+.
03The fire
Ironbark. Broadsheet describes a large grill that burns ironbark as the heart of the kitchen and the menu, and Concrete Playground a wood-fired hearth with its own grill section. Man of Many adds that lamb and suckling pig are slow-roasted for hours over mallee-root charcoal and ironbark logs. Gourmet Traveller's reviewer wrote only 'wood-grilled'; Time Out names charcoal for the calamari.
04The story
The Nomad Group opened Nomad in Sydney, then its first Melbourne restaurant on the former Ezard site on Flinders Lane in late 2021. Reine & La Rue followed on Aug. 1, 2023, with Jacqui Challinor, formerly of Nomad Sydney, as executive chef and Brendan Katich, from Nomad Melbourne, as head chef; RBA Heritage Architects and Akin Atelier restored the Cathedral Room. Gourmet Traveller called it one of Melbourne's most ambitious openings of 2023, and one of the priciest. The address is known both as the former Stock Exchange and, in Man of Many and Sitchu, as the Gothic Bank; the two buildings adjoin on Collins Street.
05The practical
380 Collins Street, Melbourne. Lunch Tuesday to Saturday 12 to 2:30 pm and dinner from 5:30 pm, per Time Out in September 2023; closed Sunday and Monday. Concrete Playground's directory lists seven days, which no other source supports. La Rue opens at 4 pm, walk-in only, with cocktails at A$15 from 4 to 6 pm. Bookings on (03) 9280 3395 or through the website; Gourmet Traveller calls them essential. The official site did not load for Steakpedia in November 2026, so prices above are from 2023.
- Address
- 380 Collins Street, Melbourne VIC 3000
- Phone
- +61 3 9280 3395
- Website
- reineandlarue.com.au
- Directions
- Google Maps ↗
What is Reine & La Rue?
The Nomad Group's French restaurant and bar, opened on Aug. 1, 2023 in the Cathedral Room of Melbourne's former Stock Exchange at 380 Collins Street, with an ironbark grill and six steaks.
Where does the beef at Reine & La Rue come from?
O'Connor (grass-fed, Gippsland), Blackmore (fullblood Wagyu, Victoria) and Rangers Valley (grain-fed); 2026 guides add Mayura Station and Black Opal Wagyu.
How much is a steak at Reine & La Rue?
In October 2023 the 180 g / 6.5 oz onglet was A$65 and the 1 kg / 2.2 lb Blackmore Wagyu rib eye A$420, per Gourmet Traveller. The current menu could not be read online.
When is Reine & La Rue open?
Tuesday to Saturday, lunch 12 to 2:30 pm and dinner from 5:30 pm; La Rue, the eight-seat bar, from 4 pm without bookings.
06In Melbourne’s selections
07Sources
concreteplayground.com · broadsheet.com.au · concreteplayground.com · manofmany.com · sitchu.com.au · concreteplayground.com · gourmettraveller.com.au · timeout.com · melbournefoodandwine.com.au · goodfood.com.au
Last verified Nov. 2, 2026.
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