Steakhouse Grill 66

Father’s Day at Steakhouse Grill 66 — Sunday, 6 September 🥩🍷

Father’s Day plans are sorted at Steakhouse Grill 66, with a special menu at our CBD restaurant, live music at both venues and a Father’s Day Lucky Draw.

🎁 Father’s Day Lucky Draw — CBD & Docklands

Every Father’s Day booking will go into the draw for the chance to win:

🥩 1.5kg Tomahawk Steak
🍷 1 bottle of House Wine

When booking, add “Father’s Day” to your booking notes to be included in the draw.

🎶 Live music at both venues

We’ll have live music at Steakhouse Grill 66 CBD and Docklands from 5:30pm for three hours, giving you plenty of time to settle in for dinner and spend the evening with Dad.

🍽️ Father’s Day Menu - CBD only - Friday to Sunday

Our William Street restaurant will also be serving a dedicated Father’s Day menu, available as set menus or individual specials.

Set A — $222
• Half Mighty Quail
• Surf & Turf — Wagyu Scotch 350g with ½ crayfish
• Pavlova

Set B — $105
• Torched Aburi “Ora King” Salmon
• Japanese-style Smoked Duck Breast
• Apple Crumble

Individual Father’s Day specials will also be available, including Mighty Quail, Ora King Salmon, Surf & Turf, Smoked Duck Breast, Pavlova and Apple Crumble.

📍 CBD: Special Father’s Day menu + Lucky Draw + live music
📍 Docklands: Lucky Draw + live music

Father’s Day is Sunday, 6 September — we recommend booking ahead, particularly for dinner.

Book your table and remember to add “Father’s Day” to the booking notes.

You’ve ordered your steak, it comes off the grill... so why not cut into it straight away?

Because the few minutes between cooking and serving can make a noticeable difference to how the steak eats.

When steak is cooking, the heat pushes moisture through the meat. If it’s sliced immediately, more of those juices can escape onto the plate instead of staying with the steak.

That’s why resting matters.

Giving the steak a short rest allows the heat and moisture inside the meat to settle before the first cut. The result is generally a juicier steak with a more consistent texture from the outside to the centre.

It also gives the steak time to finish cooking gently from the residual heat. This is known as carryover cooking, and it’s one of the reasons chefs consider resting time when aiming for your requested doneness.

So if your steak doesn’t arrive at the table the second it leaves the grill, there’s a reason.

Those extra few minutes are part of the cooking process — not a delay in service.

And if you’re cooking steak at home, the same rule applies: resist cutting into it immediately. Give it a short rest first, then slice.

Sometimes waiting a few minutes is the difference between juice staying in the steak and ending up on the plate.

📍 Steakhouse Grill 66 CBD & Docklands
🥩 Ask our team about cuts, doneness and how we prepare your steak.

Rare, medium rare, medium, medium well… if you don’t order steak often, choosing doneness can feel more complicated than it needs to be.

There isn’t one “correct” answer. The best choice comes down to how you like your steak to taste and feel when you eat it.

Rare keeps the centre very red and the texture soft.
Medium rare still has a warm red centre, with a little more structure while retaining plenty of juiciness.
Medium gives you a firmer steak with a pink centre and a more developed cooked flavour.
Medium well and well done take the steak further, with less pink and a firmer texture throughout.

But the cut matters too.
A leaner steak and a heavily marbled steak can eat very differently at the same doneness. More marbling means more fat running through the meat, and that fat changes as the steak cooks. That’s why your preferred doneness may not always be the best guide on its own.

If you’re unsure, tell our team what you normally enjoy.

Do you prefer your steak very tender and juicy? Firmer with less redness? Richer and more rendered? That information can be much more useful than simply guessing between medium rare and medium. And if you’re trying a different cut from your usual order, it’s always worth asking whether you should consider a different doneness too.

Steak should suit the person eating it — not someone else’s rules.

🥩 Not sure what to order? Ask our team about the cut and doneness that best match your preferences.

A business dinner has a different purpose from a casual meal with friends. The food matters, but so does everything around it, location, menu flexibility, drinks, service and how easily the evening can be organised.

If you’re planning a client dinner, team meal or corporate gathering, here are a few things worth considering.

1. Choose a location that keeps things simple

When guests are coming from offices, hotels or different parts of Melbourne, convenience matters. Our CBD restaurant at 199 William Street works particularly well for city-based business lunches and dinners, while our Docklands restaurant at 66 NewQuay Promenade offers another option for corporate groups looking to dine around the waterfront precinct.

2. Make sure the menu works for the whole table

When you’re hosting, you’re choosing for more than yourself. Steak may be a major part of the Grill 66 experience, but the menu also includes seafood, vegetarian and vegan options, alongside an extensive drinks selection. That gives guests more freedom to order according to their own preferences rather than requiring everyone at the table to want the same thing.

3. For larger groups, consider a banquet

Individual ordering works well for smaller business dinners, but once the guest list grows, a banquet can make the evening much easier to organise. For groups of 10 or more, Steakhouse Grill 66 offers Classic, Deluxe and Drinks banquet options. Function bookings require at least 48 hours’ notice, giving the team time to prepare for the group. A banquet can also help the organiser know how the meal will run in advance, while allowing the table to focus more on conversation and less on coordinating individual orders.

4. Think about the entire evening, not just the main course

A business dinner might begin with a drink, move into dinner and continue over wine or something from the bar afterwards. Having food and drinks available in the same venue makes it easier to keep the group together rather than organising several different stops during the evening.

If you’re organising an upcoming client dinner, team celebration, corporate gathering or larger business meal, speak with our team about the most suitable booking option.

📍 Steakhouse Grill 66 CBD & Docklands
🍽️ Business dining, group bookings and banquet options available
👉 Banquets available for groups of 10+ with advance booking

Why We Choose O’Connor Black Angus Grain-Fed Beef at Steakhouse Grill 66

When steak is the reason people come through the door, the quality of the beef matters long before it reaches the grill.

At Steakhouse Grill 66 Docklands, our steak selection includes premium O’Connor Black Angus grain-fed beef, with selected cuts undergoing a dry-ageing process to develop a more concentrated flavour and distinctive texture.

But what does that actually mean when you order it?

It starts with the beef. O’Connor is an Australian producer from Gippsland, Victoria, a region known for its temperate climate and pasture conditions. For us, choosing quality beef at the beginning gives the kitchen a better product to work with at every stage.

Then comes dry ageing. Selected cuts are kept in a carefully controlled environment where temperature, humidity and airflow are managed over time. As moisture gradually leaves the meat, the flavour becomes more concentrated. Natural enzymes also work on the muscle structure, contributing to the tenderness and texture associated with properly dry-aged beef.

The difference becomes noticeable on the plate. Compared with conventional fresh or wet-aged beef, dry-aged steak can develop a deeper, more concentrated beef flavour, with the characteristic complexity that makes it particularly popular with serious steak lovers.

It also explains why dry-aged beef is a speciality rather than simply another steak on the menu. The process requires time, controlled conditions and careful trimming, and the meat loses weight through moisture evaporation before it ever reaches the grill.

At our venues, you can see our dry-ageing cabinet and speak with the team about the cuts available. If you usually order the same steak every time, trying a dry-aged cut is a good opportunity to experience how ageing can change the flavour and texture of the beef.

Ask our team about our dry-aged selection on your next visit.

🍳 Now serving breakfast at Steakhouse Grill 66 CBD!

Your morning just got easier.

Whether you're on your way to work, meeting a client, or simply looking for a quality breakfast in the city, our new breakfast menu has something for every appetite.

Choose from:
🥓 Big Brekkie
🍳 Egg Benedict
🥑 Avocado Toast
🍽️ Made-to-order Open Omelettes
🌯 Breakfast Wraps & Paninis
☕ Freshly brewed coffee, juices and smoothies

Served Monday to Friday, 8:00am – 11:00am, it's the perfect way to start your day in the heart of Melbourne CBD.

📍 Steakhouse Grill 66 CBD
199 William Street, Melbourne

We look forward to welcoming you for breakfast.

🍽️ Sundays work better when nobody’s rushing.

A full table, shared plates, something from the grill, and enough time to stay longer than planned.

📍 CBD & Docklands
👉 Reserve your table

🎸 Grill & Groove Thursdays

Live guitar, vocals, jazz influences, blues, and modern covers — paired with dinner, cocktails, and a room that naturally fills as the evening continues.

CBD — every fortnight 7pm–9pm
Docklands — every fortnight, 6pm–8pm

🥩 Flame, timing, and the right cut.

From dry-aged selections to premium Australian beef, the grill stays at the centre of everything we do.

If dinner matters, start with the steak.

🍸 Long weekend plans don’t need to be complicated.

Lunch in the city, dinner by the water, cocktails after work — both venues are open across the King’s Birthday weekend.

📍 CBD & Docklands