What we really offer is one of the best steakhouses in Australia, and now judged by Restaurant & Catering Victoria as the Best Steak Restaurant in Victoria!
A classic steak house
Premium cuts of meat cooked to perfection on the red gum grill, it doesn’t get much better than this. For the less carnivorous the regular deliveries of fresh seafood offer a tantalizing alternative. The Grill Menu.
The new Spanish Bar & Grill holds to the principles of accessing local ingredients and using ethical food preparation and cooking methods. Join with friends to share our passion. |
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The Produce – Meat!
Our aged Mallee rump, sirloin and T-bone steaks are from Murray Grey and Hereford cattle, hand-selected by our butcher at Munro’s Prime Mallee Meats in Ouyen, south of Mildura. Making this product unique is the fact that the cattle graze locally, in the harsh Mallee surrounds, feeding sometimes on native saltbush and even self-sown wheat grass from the nearby fields. Once bought from the local farmers, the young cattle are placed in feedlots where their diet is supplemented with various grains for a period of six weeks. This process, known as “lot-feeding” improves overall condition, as the regular feeding pattern and diet in particular, are designed to enhance muscle structure and weight gain to around 330-370kg (live weight) at the time of slaughter.
Reserved for The Grill are the “argentines” (sides of beef consisting of the rump, porterhouse and eye fillet) which are hung, air-aged, for three to four weeks in the cold rooms of Munro’s butchery. This beef exemplifies, in both taste and texture, the benefits of the old-fashioned Australian country butcher and their time-honoured traditions.
Naz Tassone from Wintersun Butchery is also an old-fashioned butcher and we can assure you that all the chefs in Melbourne and Sydney would be green with envy that we have not one, but two butchers handling beef in this way for us. Naz only deals with grain-fed product and would normally reserve “his own” aged beef for the shop front in Eighth Street, Mildura. He recalled a time when, during his apprentice at Well’s Butchery, he delivered the whopping T-Bones for the original Spanish Grill. Whilst at first reluctant, we finally convinced him that we were serious about reinstating this old Mildura icon and that we too held a healthy respect for his field and passion. He finally agreed to share his very best beef with us.
Each beast is again been hand-selected (from Loxton, South Australia) and interestingly, Naz is adamant that he can recall which one is which, from when it was in the paddock to when it is hanging in his cool room! After at least 100+ days on grain, these Hereford and Murray Grey steers have a live weight of 450-520kg. They are hung for three to four weeks, or until ready (depending on the conditions), and then broken down into primal cuts. With a belief in the benefit of vacuum-sealed packaging, the meat is aged a further 12-16 weeks in cryovac bags prior to our receipt. The result of grain-feeding is clearly evident in these steaks. All are wonderfully marbled (intra-muscular fat distribution) which, when cooking, dissolves out of the meat into the char-grill leaving a loose, succulent protein structure. It cuts “like a hot knife through butter”, simply melting in the mouth!
Reviews & Accolades
Group bookings are welcome and Seasons Mildura is available for private functions by prior arrangement. Click Here for further infomation on holding a function / wedding with us.
