The Prime Society, a 110-seater contemporary steakhouse, is known for its signature premium grass and grain-fed Australian beef.
The "Beef From the Grill" menu offers Robbins Island grass-fed or Mayura Station full-blood Wagyu, Rangers Valley grain-fed Black Angus or Cape Grim grass-fed Certified Angus.
From Sunday March 2 onwards (every Sunday), The Prime Society will be opening their meat fridge exclusively to customers to allow them to select their own steaks under the guidance of Head Chef Dallas Cuddy and customers will get to choose and grill their own beef.
Diners can choose between different beef cuts: sirloin, striploin, ribeye, tenderloin and more. For steak-lovers, The Prime Society also offers a "Large Cuts" beef menu which comes with two sides.
All beef served are aged on the site for a minimum of 14 days with a meat ageing and curing chiller, which is set at ideal temperatures and humidity levels, and equipped with air ionisation systems that purify and protect the meats against bacteria, micro-organisms and other pollutants.
Dedicated to offering a broad variety menu, non-beef mains are also offered - seafood (oysters, mussels, squid, octopus, lobster, sea bass and salmon), poultry (chicken, duck), baby back ribs, lamb, pasta and more. And in a bid to woo Asia, the dishes are infused with delicate, yet distinct flavours.
The menu, crafted by award-winning head chef, Dallas Cuddy, also offers appetisers and starters. "We offer a large selection of small dishes to start the meal," he said. To have the best of all worlds, diners may also opt for a five-course tasting menu.
The Melbourne-born chef, known for his modern cuisine with a Japanese aesthetic and unique plating style, is armed with an impressive culinary pedigree, having worked at Nobu Matsuhisa's one Michelin-starred Nobu, Gordon Ramsay's one Michelin-starred Petrus, John Torode's Smiths of Smithfield and the two Michelin-starred Pied a Terre. In 2007, Chef Cuddy was awarded Young Chef of the Year by The Age Good Food Guide. Cuddy joined the newly re-opened Botanical under Chef of the Year Paul Wilson. During his time there, Botanical won Restaurant of the Year and two Chef Hats. Cuddy then joined Verge in early 2004 and was appointed head chef later that year, eventually becoming a partner in 2007.
Taglined "dedicated to the upper cut", The Prime Society makes its own sourdough bread, cheese and condiments, and the bread is served with truffle butter, olive oil and salts. Retaining the old colonial timber-and-brick design elements of what used to be a former army barracks, the grill and steakhouse offers a unique blend of intimate and sophisticated all-day indoor and al fresco dining amid the lush greenery of Dempsey Hill.
Diners who opt for the indoor dining experience will be greeted with a warmly illuminated and furnished interior. Flexibility of the establishment's partitionings allows for small private parties and large corporate functions to be hosted in private sections of the restaurant. A central island bar sits in the middle of the restaurant. Guests can choose from a selection of pre and post-dinner cocktails, liquor and wine pairings. A range of delectable desserts are also available on the menu.
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