Steak Restaurant Cheltenham

Dinner after Southland

Cheltenham has Westfield Southland, which means it has a food court, a cinema and a great many people looking for somewhere to eat afterwards that is not a food court.

Five minutes up the road there is a restaurant cooking porterhouse over timber with a wine list to match. That is a meaningfully different end to a Saturday than the alternatives inside the centre, and the drive is shorter than the walk from the far car park.

The Kingston business belt

Cheltenham sits inside a substantial commercial and industrial pocket running through to Moorabbin and Braeside. There are a great many businesses in it and a shortage of places to take a client, a team or a supplier that are not a café or a function room in a hotel.

Weekday lunch here has a steady trade of exactly those people. Free parking, a room quiet enough for a conversation that matters, and a bill that survives contact with a finance team.

Five minutes, and how to get here

Up Charman Road and across, or via Nepean Highway depending on where in Cheltenham you start. Tabbita Street runs off the main road — the building is lit and signed, and overshooting it at night is a common enough mistake that it is worth mentioning.

Cheltenham station is two stops from Moorabbin on the Frankston line. Free off-street parking on site if you drive, no meters, no limits.

The Kingston Heath and sporting crowd

Cheltenham sits beside a genuinely serious concentration of golf — Kingston Heath among them — and the surrounding reserves pull a steady weekend sporting crowd.

Post-round lunches and club dinners are a recurring booking, and they suit the room well: a long table, shared smokehouse boards, and nobody being moved along at the ninety-minute mark. Midweek is generally the easier ask for a group of that size.

What comes off the two fires

The grill runs on actual timber. Porterhouse with the fat cap rendered over flame, scotch fillet, eye fillet, and Sher Wagyu from a Victorian full-blood producer, served in a smaller portion because the marbling means it eats considerably larger than it looks.

The smoker runs the other way — twelve hours at low temperature, brisket going in the night before, plus ribs, smoked lamb and duck. Finite quantities, and on a Saturday the brisket can be gone by nine.

Seafood is bought on what is good rather than a standing order, so the list is shorter than it could be and better than it needs to be.

Sides run sharp and green rather than rich, because smoked meat and a rendered fat cap already bring plenty of weight to a plate. Order one more than seems sensible and skip the second creamy one.

Functions and work dinners

Sunday, Monday and Tuesday the venue closes to the public and is available exclusively. For Cheltenham businesses running an end-of-year dinner or a client evening, a function venue five minutes away with free parking removes the two things people complain about most.

Billing can be invoiced rather than settled on someone's card and reclaimed through expenses three weeks later — tell us at the enquiry stage what your finance team needs on the invoice and it will be there.

Menus are built with the group rather than chosen from a tier, and dietary requirements are collected upfront. For a team of thirty that usually means four or five variations, all straightforward with notice. Enquire on 0477 099 177.