This restaurant is forging its own independent identity now that it’s no longer affiliated with celebrity chef Luke Mangan. Local and Asian culinary influences give a twist on otherwise predictable steakhouse staples, so go ahead and enjoy your oysters with yuzu and tobiko, the kingfish sashimi with a soy dressing, and the pork belly with Thai salad. The various prime cuts and cattle breeds (including seasonal specials) are all sourced from farms Down Under to give diners—mainly business lunchers and date-night couples—a wider selection. From the seasonal selection, the 750g Galician OP rib from older cattle is renowned for its beefier flavour and chewier texture. From the regular menu, the Westholme Wagyu picanha (200g rump cap, MBS 3-5+) is recommended for its rich flavour and firm texture. As thrilling as the floor-to-ceiling view is the wine list, with extensive choices by the glass (at least 30) and myriad labels straddling different continents.