The gloriously blunt name chosen by this hotel restaurant says it all. The beef – mostly Australian, is served in a characteristic steakhouse vibe, sporting antlers and booth seating. On your way in, you will see the room where the beef is aged for 25 to 31 days. The signature dish is New York pressed steak: Aussie Tajima Wagyu sirloin smothered in melted Raclette cheese, served with bourbon whisky sauce.