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Restaurant

A Hereford Beefstouw

22 Duckboard Pl, Melbourne VIC 3000, Australia

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Find A Hereford Beefstouw

22 Duckboard Pl, Melbourne VIC 3000, Australia

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+61 3 9654 8297
HoursMonday: 5:30 – 10:30 PM Tuesday: 5:30 – 10:30 PM Wednesday: 11:30 AM – 4:00 PM, 5:30 – 10:30 PM Thursday: 11:30 AM – 4:00 PM, 5:30 – 10:30 PM Friday: 11:30 AM – 4:00 PM, 5:30 – 11:00 PM Saturday: 5:30 – 11:00 PM Sunday: 5:30 – 10:30 PM

*Opening hours may differ during holidays.

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About A Hereford Beefstouw

Tucked down Duckboard Place off AC/DC Lane, A Hereford Beefstouw cuts straight to the point: serious dry-aged beef built for the center of the table. Repeat diners point groups straight toward the communal feasts—slabs of 45-day dry-aged côte de bœuf carved deep pink, flanked by compound truffle butter and chimichurri. Lacquered beef ribs slide clean off the bone. Start with yolk-cured beef tartare while chefs work the open kitchen grills, and let the house red pull its weight against the sear.

  • Communal Beef Feasts: Tables gather for multi-person spreads anchored by 45-day dry-aged cuts and tender, lacquered ribs.
  • Open Kitchen Setting: The exposed grill station lets diners watch prime steaks fired over open heat.
  • Refined Starters: Appetizers hit the mark early with yolk-mixed dry-aged tartare and crisp arancini.
  • Cellar & Pairings: Knowledgeable staff guide pairing picks across an expansive bottle list, right down to a sturdy house red.
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What's On at A Hereford Beefstouw

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why A Hereford Beefstouw Stands Apart

From 45-day dry-aged communal feasts to the theatrical open grill, reserve your table for Melbourne's definitive laneway steakhouse experience.

  • Generous Sharing Feasts & Signature Ribs

    Multi-course feast menus showcase substantial, communal cuts—from 45-day dry-aged bone-in steaks to fall-off-the-bone beef ribs—paired with generous sides.

    The steaks & ribs were all cooked to perfection, the sides were mouth watering, and even those of us with the biggest appetites couldn’t breathe at the end of the meal.

    Kat & Dav Adventures

  • Precision Grilling & 45-Day Dry-Aged Flavor

    Steaks are aged meticulously on the bone and grilled with exacting precision to hit requested doneness with rich depth of flavor and flawless sear.

    Both were cooked exactly as requested — mine medium and my partner’s medium-rare — tender, juicy, and seasoned beautifully.

    Aj Proksa

  • Open-Kitchen Culinary Theater

    The dining room sits directly across an exposed kitchen where guests can witness the chefs sear, slice, and plate premium cuts over the flames.

    The open kitchen was a fantastic touch, watching the chefs cook everything in front of you really adds to the experience.

    Aj Proksa

  • Refined Beef-Centric Starters

    The kitchen sets a high culinary benchmark from the opening bite with balanced, house-crafted starters designed to prime the palate for steak.

    The tartare was the pick, well-seasoned, properly acidic, with a glossy cured yolk and crostini that held their crunch.

    Dario Michelone

  • Effortless Group Feasting & Celebrations

    Whether gathering for major sports weekends or milestone celebrations, group tables receive effortless pacing, generous portions, and accommodating hospitality.

    We had a crew in town for the F1 race weekend and we did the feast option with five people and were absolutely rapt with the service and the amount of food served.

    Stewart Anderson

  • Polished Laneway Hospitality

    Diners enjoy an unpretentious, polished dining room tucked in Melbourne's iconic laneways, supported by knowledgeable wine guidance and attentive floor service.

    Our waiter guided us through wine choices, paced the meal perfectly and made the whole experience feel relaxed and polished.

    Leah O'Shea

Signature dry-aged cuts, showstopping sharing steaks, and standout starters

  • 45-Day Dry-Aged Côte de Boeuf

    The Cote De Boeuf was cooked to perfection—crispy on the outside and incredibly tender on the inside.

    陳亮亮

  • Beef Ribs

    The ribs were lacquered and fell off the bone.

    Dario Michelone

  • Dry-Aged Beef Tartare

    The tartare was the pick, well-seasoned, properly acidic, with a glossy cured yolk and crostini that held their crunch.

    Dario Michelone

  • Tomahawk Steak

    We shared the tomahawk, and it was the star of the night—perfectly cooked, beautifully charred on the outside, incredibly tender, and full of rich beef flavour.

    Medium Still

Other favorites

Complement your steak feast with approachable wine pours, balanced sides, rich house accompaniments, and classic desserts.

  • House Red

    I actually tried the house red and loved it, so you can find a tasty drop even on a budget.

    Kat & Dav Adventures

  • Crème Brûlée

    The brûlée was torched to perfection, and the custard tasted incredibly fresh and high quality — you could taste every component.

    Aj Proksa

  • Rocket & Pear Salad

    the rocket & pear salad was an absolute standout.

    Nathalia Angulo

  • Truffle Butter

    we loved the truffle butter, pairs so well with the meat!

    Nam Bui

Beyond the menu

From thoughtful celebration gestures to kitchen-side vantage points, book your table to experience hospitality tailored to the occasion.

  • Complimentary Birthday Touches

    Guests celebrating birthdays receive unprompted hospitality touches, including complimentary birthday cake from the kitchen.

  • On-the-Fly Feast Adjustments

    Staff accommodate last-minute guest additions without delay, adjusting group feast orders while food is actively cooking.

  • Interactive Kitchen-Side Dining

    Tables placed adjacent to the open kitchen offer a direct visual vantage of the chefs searing, slicing, and plating large-format cuts.

  • Attentive Dietary Customisation

    Large shared feast menus are adjusted seamlessly to handle individual dietary restrictions across the table without compromising the experience.

Before you head over

Essential advice on arrival, ordering, and seating to get the most from your meal. Reserve your table today for a standout steakhouse feast.

  • Navigating Duckboard Place

    Tucked just off AC/DC Lane amidst vibrant laneway street art, the entrance can be easy to miss on your first visit. Build in an extra few minutes to navigate Duckboard Place and locate the dining room.

  • Pacing Communal Feasts & Large Cuts

    Large-format steaks like the 45-day aged côte de bœuf or tomahawk take around 30 minutes to grill to temperature. Buffer the wait with starters like the dry-aged beef tartare or kimchi arancini, or lock in the communal feast for generous group portions.

  • Requesting Open Kitchen Seating

    The restaurant features an exposed open kitchen where chefs grill and slice cuts in full view of the room. If you enjoy culinary theater, note a preference for a table opposite the kitchen when making your reservation.

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