Angus & Bon raises the steaks in Prahran

Walk into new restaurant Angus & Bon in Prahran, and you could be mistaken for thinking you're back in that cool, classic steak house you loved so much in New York. Take a look at the menu, including weekend bottomless brunches, and the feeling only intensifies. But this is Melbourne. And it (literally) rocks.

Restaurant stalwarts Liam Ganley (formerly of Lemon Middle and Orange, The Fifth Province and Freddie Wimpoles) and former Rockpool Sous Chef Declan Carroll (former sous chef at Rockpool, previously Bistro Guillaume and the Press Club) have created an experience centred around the wood grill - from speciality cut aged steaks with classic sauces (Bernaise, pepper, garlic and cafe de paris) and sides (onion rings, fries, mac and cheese among them) to shared plates, and vegetarian and seafood options.

"The menu has been inspired by working at Rockpool and cooking over wood grill for years. I want people to enjoy the food, feel fulfilled and be inspired to go home and put the BBQ on and just cook," said Carroll.

The beverage list features a stunning range of local Pinot Noirs and there is a an exciting collaboration with Wiremu Andrews, former Rockpool Sommelier and now of Smalls wine bar.

Adding to the New York state of mind, the Bottomless Brunch on Saturday and Sunday from 12-2pm with Mimosas, Bellini's, Bloody Marys and Aperol Spritzs for an extra $35.

Housed in the old Prahran Post Office in reinvigorated Greville St, the clubhouse look and feel has been designed by Bergman & Co with two distinct sections: the front bar and seductive banquettes and booths for longer rendezvous.

Angus & Bon
168 Greville Street, Prahran
12 to late daily