Signature Woodfire Dining at Outback Gourmet Grill
The main dining room experience — dry-aged beef, a daily raw bar and the open ironbark grill at the centre of everything.
Live ironbark fire
Every dish passes through coals burning at 420 degrees — no gas, no shortcuts.
Daily raw bar
Oysters, crudo and shellfish towers shucked and cut to order.
400-label cellar
The sommelier's list runs from $18 glasses to museum releases.
Dinner the way fire intended
The dining room is built around a single promise: everything serious arrives via the fire. Beef ages 45 days in the coolroom, bread bakes over coals each morning, and the menu rewrites itself with the market before lunch service.
Tables face the open kitchen, so the theatre of a real grill line — the raking, the resting, the carving — runs as the evening's entertainment. It's the room Melbourne books when the dinner actually matters.
Why this room works
À la carte freedom
A full menu from $16 sides to the 45-day rib eye — no forced set menu, no minimums beyond a main per guest.
The open pass
Every seat sees the fire. The counter stools put you arm's-length from the plating.
Late sittings
The kitchen runs to 11pm and the bar menu to 1am — dinner doesn't end when the show does.
A closer look
Your evening, start to finish
From the door to the digestif — the shape of a typical night in the dining room.
Arrival
Valet takes the car, the host takes your name, and the first pour lands within minutes of sitting.
The cold start
Raw bar selections or the day's amuse — something saline to wake the table up.
The fire
Mains carved and plated at the pass while you watch — steak, fish or the whole chicken for two.
The long finish
Dessert, a digestif, and — for most tables — a short walk to the gaming floor.
Every booking includes
The rate card is honest — these arrive with every table, no extras attached.
- Sourdough bread service and house butter
- Filtered sparkling or still water for the table
- Validated parking plus complimentary valet after 5pm
- Priority entry to the gaming floor after dinner
- Dietary menus prepared with 24 hours' notice
- Corkage-free byo Wednesday evenings
From $64 per guest
$64+
per person · à la carte
Mains run $42–$95, with most tables landing between $64 and $120 a head including sides and a glass. The lunch set at $55 for two courses is the sharpest way in midweek.
The rib eye alone justifies the trip — then you remember the rest of the menu exists.
Good Food Guide · 2026
The fire is already lit
Tonight's board was written at 6am — the only question left is which seat you take.