Steakhouses›Steakhouses in Melbourne›The Meat & Wine Co (Southbank)
Modern grill · Southbank · Melbourne
The Meat & Wine Co (Southbank)
The group's own Monte label, grain-fed 150 days at MB 2+, next to O'Connor at MB 3+ and a dry-aged Southern Range rib eye, on three levels at Freshwater Place.
OpenNot yet visited · facts from 11 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
Monte beef is the house line: mostly Angus, the group said in 2012, raised on farms across Australia and graded before it reaches the menu; the 2026 set menus print MB 2+ for Monte and MB 3+ for the O'Connor cuts, both grain-fed 150 days. The Meat & Wine Co's Southbank restaurant takes three levels of Freshwater Place, with an open kitchen and views over Queensbridge Square and the Yarra. The brand has been in Australia since 2000, per Time Out, and this is one of five Melbourne restaurants of a group that opened its 14th, on Collins Street, in August 2026. The format is a large steakhouse: six private rooms from 8 to 30 seats, a cocktail lounge for 30, a kids menu, skewers, slow-cooked ribs finished on the flame grill, and an in-house dry-ageing programme the group sells as AGED. Concrete Playground described the room in 2018 as a soaring three-level steakhouse.
What to order
Monte New Yorker, 300 g / 11 oz
Monte rib eye, 350 g / 12 oz- O'Connor rib eye, 400 g / 14 oz
Not published: fire, price, year opened.
01What to order
- Monte New Yorker, 300 g / 11 ozGrain-fed 150 days, MB 2+, on Set Menu 1 at A$105 a person; the Monte fillet is 200 g / 7 oz.
- Monte rib eye, 350 g / 12 ozGrain-fed, MB 2+, on Set Menu 2 at A$118.
- O'Connor rib eye, 400 g / 14 ozLong grain-fed 150 days, MB 3+, on Set Menu 3 at A$142; the O'Connor fillet is 300 g / 11 oz.
- Dry-aged Southern Range rib eyeGrass-fed, MB 4+, the centre of the AGED sharing menu at A$165 a person; the weight is not printed.
- Monte Thousand Guineas Shorthorn rumpThe Shorthorn line Man of Many names in 2026, next to O'Connor and MB 6+ Wagyu in rump, fillet, rib eye and New Yorker.
- Rib platterSlow-cooked, then finished on the flame grill with the house basting.
02The beef
Angus, Shorthorn and Wagyu, all Australian, all grain-fed. Monte is the group's own label, 'from paddock to plate' through a monitored programme; the 2026 set menus state 150 days on grain and MB 2+, and the O'Connor cuts, from Gippsland, 150 days and MB 3+. Man of Many adds Monte Thousand Guineas Shorthorn and MB 6+ Wagyu. In June 2012 the Southbank menu ran Monte Select (120 days on grain, rib eye A$39), Monte Gold (130 days, New Yorker A$46), Wagyu at 500 days (rib eye A$59) and Monte Dry Aged, pasture-fed and aged about a month at low temperature (bone-in rib eye A$48), with 'super-aged steak' as the specialty. The dry-aged Southern Range rib eye of 2026 is grass-fed, MB 4+. The number: 150 days.
03The fire
A flame grill, with the house basting. That is all the sources say: the set menus speak of steaks grilled with the house's 'signature basting' and ribs finished on the flame grill, and Time Out calls the Collins Street cooking flame-grilled. No fuel is named. The Collins Street house runs a butter-ageing programme with Yalumba shiraz grapes; Southbank's pages speak of dry-ageing.
04The story
The first Meat & Wine Co opened in 2000; The Melburnian, in June 2012, placed it in South Africa, founded by Costa Tomazos and Bradley Michael, with restaurants then in London, Israel, the Gulf, Sydney's Darling Harbour and Southbank, and a full interior renovation planned for that August. Time Out, in July 2026, dates the brand's Australian presence to the same year, and the group's own page says only 'established in 2000'. The year Southbank opened is not stated in any source Steakpedia read; the earliest record found is from 2010. The owner is Seagrass Boutique Hospitality Group, CEO Ravi Singh, which also runs Hunter & Barrel and 6HEAD; its 14 Australian venues include five in Melbourne, the newest at 88 Collins Street with 220 seats.
05The practical
Freshwater Place, 3 Queensbridge Street, Southbank, a minute from the Casino East/Queens Bridge tram stop. Monday to Thursday and Sunday 12 to 9:30 pm, Friday and Saturday 12 to 10:30 pm, per the house (the City of Melbourne listing gives 10 and 11 pm); closed Christmas Day. Phone (03) 9696 5333, melbourne@themeatandwineco.com. Surcharges of 7.5 per cent on Sundays and 10 per cent on public holidays; a 10 per cent service charge for 11 or more, which replaces the surcharges. Parking at Wilson, 2 Freshwater Place or 2 Riverside Quay. Private rooms: Bay (8), Wurundjeri Makeda (10), Yarra (12), Buffalo (18), Elephant (22) and Lion (30), with minimum spends from A$1,000 to A$3,500 in 2026.
- Address
- Freshwater Place, 3 Queensbridge Street, Southbank VIC 3006
- Phone
- +61 3 9696 5333
- Website
- themeatandwineco.com
- Directions
- Google Maps ↗
What is Monte beef?
The Meat & Wine Co's own line of Australian beef, mostly Angus per the group in 2012, graded through its own programme; the 2026 set menus list it grain-fed 150 days at MB 2+.
How much is a set menu at The Meat & Wine Co Southbank?
In 2026, A$105 (Monte fillet or New Yorker), A$118 (Monte rib eye), A$142 (O'Connor cuts) or A$165 for the AGED sharing menu, per person.
When did The Meat & Wine Co open in Southbank?
No source read by Steakpedia gives the year; the brand has been in Australia since 2000 and the Southbank room was already busy in 2012.
Does The Meat & Wine Co Southbank have private rooms?
Six, from 8 to 30 seats, plus a lounge for 30; minimum spends run from A$1,000 to A$3,500 in 2026.
06In Melbourne’s selections
07Sources
themeatandwineco.com · timeout.com · timeout.com · onlymelbourne.com.au · manofmany.com · themeatandwineco.com · themeatandwineco.com · themelburnian.au · whatson.melbourne.vic.gov.au · concreteplayground.com · seagrassbhg.com
Last verified Nov. 2, 2026.
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