Whether it’s a for a quick business lunch or longer evenings, Melburnians will soon be able to dine in a one-dish steak frites restaurant.
Hunter St. Hospitality has announced it will open 7 Alfred on Wednesday 22 October. It will serve $48 steak frites built around Gippsland’s renowned O’Connor scotch fillet.
The team behind the new offering trialled countless cuts and suppliers before landing on O’Connor’s grass-fed Black Angus beef. Known for its clean flavour and marbling, the cut stood out as being worth shaping the whole venue around.
The 220g MB2+ scotch fillet will be grilled to a smoky crust, sliced into four, and served with hot beef-tallow fries. Complementary sauces include chimichurri, peppercorn, veal jus or umami butter, and a green salad ($8). For dessert, a New York cheese cake with vanilla ice cream ($12) keeps the same streamlined focus.
Hunter St. Hospitality Chief Executive Officer Frank Tucker says 7 Alfred reflects the city’s dining priorities.
“Melbourne diners know good produce and they don’t want it overcomplicated. With a menu this streamlined, we can put the focus squarely on a standout Victorian beef producer, while still delivering an experience that feels easy, reliable and worth going out for,” says Tucker.
In July this year, Sydney diners embraced the steak-frites format at Hunter St. Hospitality’s 24 York. Melbourne’s version is anchored in its own identity, Tucker says.
“This is a classic idea that works the world over. Every city interprets it in its own way, 7 Alfred is ours for Melbourne and we’re putting a Victorian icon centre stage.”
The concept draws on a global tradition of steak frites restaurants popular in Paris and New York, which is designed for certainty, speed, and consistency.
Guests can be in and out within 25 minutes, which is ideal for a quick lunch or a pre-theatre dinner. The bar, which includes options for cocktails and wines, means guests can stay put for longer evening dinners.
Hunter St. Hospitality Culinary Director Santi Aristizabal (Rockpool Bar & Grill Executive Chef) developed the menu with input from fellow Culinary Director Andy Evans. Meanwhile, Rockpool Melbourne Executive Chef Rodney Mom will lead the 7 Alfred kitchen.
Aristizabal says restraint is what makes the idea work.
“When we were tasting different cuts, O’Connor’s beef stood out straight away. It has that balance of fat and flavour that works beautifully on the grill,” says Aristizabal.
“With a single dish there’s nowhere to hide. Every steak has to be spot on, every fry crisp, every sauce just right. That discipline is what makes the format work.”
The concise drinks list features seven cocktails, house wines, a few by-the-bottle options, and tap beers. There will be a daily happy hour from 4 to 6pm.
The venue on 7 Alfred Pl spans two levels, with a capacity of 168 people. It will open seven days a week from 12pm to midnight. Last seating Sunday to Wednesday will be 9pm, while from Thursday to Saturday will be 9.45pm.
Photography by Steven Woodburn.
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