The Steak

It’s not that complicated. To describe Vlado's steak you need to talk about the quality materials - the meat and the grill - that's what it come down to.

The Meat
As a meat specialist Vlado is most appreciative that Australian's have demanded good meat over the past few decades. It's this demand that growers have responded to, keeping animals in green pastures, vast meadows and fed the best of grain and grass. Vlado chooses only prime steer confirming the animal has had a life simply about food and rest, and is relaxed to its end.

All our pasture and grain fed meat is hormone and GM free and free of antibiotics and chemicals residues. The meat must age perfectly. Firstly this requires time - which is dependent on the kind of the meat (grass, grain or wagyu), and the temperature. Air must totally circulate the meat at zero degrees.

The Grill
At early morning the raging charcoal fire is lit to allow for the hours it takes to break and burn down slowly. This charcoal gives what Vlado's calls a 'wet' heat that doesn't dry out the meat while it’s cooking. When the fire is clear of smoke and every piece of charcoal is flaming red in colour it is kept controlled enabling it to cook the full day's lunch and dinner orders. The attention to detail here considers the distance from the heat to the meat, the evenness, distribution and lasting distance of the heat, and this happens naturally, without force or pushing. The cooking is serious and slow and you can taste it.