Dry-aged porterhouse with Mooloolaba prawns, potato gratin and red wine jus.
Dry-aged porterhouse with Mooloolaba prawn and potato gratin. Photo: James HH Morgan

Hilary McNevin

Oysters Kilpatrick with a sazerac? A 900-gram tomahawk F1 wagyu steak with a side of lobster? Swanky New York-style steakhouse Dutchess which opened Friday, is stage three of the redevelopment of the former Duke of Wellington Hotel in Flinders Street.

Consultant chef Justin Wise, whose last gig was designing the menu at Meatmaiden in the city, has combined steakhouse classics such as waldorf salad, prawn cocktail with marie-rose sauce and beef-fat potatoes with dishes from further afield, including baked gnocchi and kingfish sashimi with finger lime dressing.

The level-two space has been kitted out with circular booth seating for up to six, a bar area and DJ booth, where tunes will be spun each night from 8pm.

Swanky: the Dutchess' interior with booth seating.
Swanky: the Dutchess' interior with booth seating. Photo: James HH Morgan

Ben Hehir, a Melbourne boy who returned this year after 15 years working in London and New York, most recently at Acme in New York City with Noma co-founder Mads Refslund, is the venue's manager. He has put together the drinks list, which favours the classics, with a smattering of European and Australian wines.

The Duke, which has a ground-floor public bar and a bistro on level one, is owned by the Open Door Pub Group, whose stable includes Prahran's College Lawn and the Perseverance in Fitzroy. It's open for lunch on Friday and dinner Wednesday to Saturday.

The Dutchess, Level 2, 146 Flinders Street, Melbourne, 9810 0055, dutchess.com.au