Angus & Bon has opened on Greville Street in Melbourne’s Prahran.
Declan Carroll (ex Rockpool, Press Club and Bistro Guillaume) and Liam Ganley (Lemon Middle, Orange, Fifth Province and Freddie Wimpoles) are behind the venue.
“The Angus & Bon menu has been inspired by working at Rockpool and cooking over a wood grill for years,” says executive chef Carroll. “I want people to enjoy the food, feel fulfilled and be inspired.”
The venue is split into two — a bar and restaurant — with each boasting a dedicated menu.
Entrees include a ham plate with jamon serrano, prosciutto and sopressa along with pork croquettes and confit lamb ribs.
For mains, there is a focus on aged beef. Diners are able to select their preferred cut from rib eye on the bone (aged 30 days) to scotch fillet (30 days) and grass fed. Locally butchered dry-aged grass-fed 36-month-old prime cuts are also available.
A range of sauces are on offer, from café de Paris and garlic to pepper. Sides include mac and cheese, onion rings and cabbage coleslaw.
The wine list offers local pinot noirs and a future collaboration with former Rockpool sommelier and owner of Smalls wine bar, Wiremu Andrews.