Nextdoor

From an established family butcher, steakhouses don’t come much more committed than this.

A few years in, this modern South Perth steakhouse opened by Olsen Butchers has serious restaurant credentials. Light-footed service, attentive throughout, brims with confidence about all that’s on offer. And steak, unsurprisingly, is the main game – look no further than the hall-of-fame photos of the butchers on the wall, and the ever-changing steak menu listing cuts, provenance and marble scores. Nab a spot at the chef’s counter and you’ll feel the heat as cuts are fired, sliced thickly and served with tangy housemade chimichurri which perfectly cuts through any level of salt and fat (AKA the good stuff). A riff on Singaporean chilli mud crab is one of chef Elliot Sawiris’ delicious detours from the meat menu: the crunch audible, the house-made chilli sauce a blast. And kingfish crudo is where nori kosho, orange and ponzu throw a citrus party. Drinks under rising star Charlie Coates show both ambition and that he can stick to the script: he pours a menu mixing classics with more inventive drinks and no-waste techniques, distilling burnt bones for the intriguing Blood and Bone cocktail (yes, you read that right – it’s like a sweetened old fashioned). Even if you’re not into steak, there’s plenty to love at this butcher-to-plate concept that knows how to nail a good time.