As Australians’ love affair with meat continues to rise, Sydney’s Summit restaurant has announced plans for a new focus on beef on its menu.

Restaurateur Michael Moore this week launches the restaurant’s new “Red Menu” which it he says celebrates premium red meat and the finest red wines, complementing its existing a la carte menu.

The new Red Menu will offer six premium cuts of beef defined by breed, feed and ageing process.

Moore said the move was aimed at meeting the demands of today’s highly educated consumer.

“Everyone enjoys a perfectly cooked steak but in this information age our customers are more discerning than ever, which has pushed us to investigate our product offering more intense,” Moore said.

“What the Red menu will do is take the selection process and cooking beef to new heights, we will use only the finest quality beef and offer the best cuts available.”

Moore said he and executive chef at Summit, David Greenhill—ex-New York Grill in Tokyo—have worked closely with the suppliers to source the finest cuts of meat. While the menu had not be finalised, it will comprise dishes including an 18-hour slow roast prime rib eye, a bisceta black angus t-bone, and wagyu fillet.

Moore and consultant sommelier James Young have also selected a range of premium red wines to complement that menu.