GIMLET

European Elegance and Prime Steak, Melbourne-Style

Housed in the grand Cavendish House on Russell Street, Gimlet continues to define sophisticated dining in Melbourne with timeless European charm and a distinct Australian edge. In 2025, under the steady hand of Chef Andrew McConnell, this CBD institution balances glamour and substance—now earning increasing recognition for its exceptional steak programme, which rivals the best in the country.

While the allure of Gimlet’s velvet banquettes, mirrored walls and vintage chandeliers remains as strong as ever, what’s drawing a new wave of attention is what’s coming off the grill. The wood-fired hearth is the quiet hero of the kitchen, turning out deeply charred, perfectly rested steaks that speak of both precision and provenance.

The steak selection is small but impeccable, with a focus on dry-aged, grass-fed beef from Victoria and South Australia. The O’Connor ribeye is a standout—intensely flavourful, generously marbled and cooked over flame to a perfect medium-rare with a smoky, caramelised crust. The porterhouse and rotating cuts from local heritage breeds round out a menu that places quality at its core.

Beyond the meat, sides and sauces elevate the experience: potato galette, charred brassicas and a béarnaise that’s rich, glossy and expertly balanced. Every element feels deliberate—refined but deeply satisfying.

Gimlet’s wine list remains one of the finest in Melbourne. It is both broad and deep, showcasing top Australian producers alongside storied European labels, with an emphasis on structure, texture and elegance—ideal companions to the complexity of the grill.

Service is slick and well-paced. The front-of-house team glides with ease, confidently guiding guests through both wine and menu without intrusion. Their attentiveness and knowledge underscore Gimlet’s standing as not only a beautiful venue, but a deeply professional one.

In 2025, Gimlet continues to dazzle with its trademark refinement, but it’s the rise of its steak offering that’s earning it a new level of reverence among Melbourne’s meat lovers.