Overview: for a $49 three course lunch, it is a great price for some delightful high quality food which is great for business meetings, couples and friends.Wine: Barrosa 2018 Shiraz. I am no expert on wine, (yet) but I’ll just tell you what I tasted from this wine, it had an acidic taste to it, and was not as strong in the fruity grape flavour. A strong taste to the frontal side of the mouth, but I don’t want to get carried away, as I don’t want to insult any wine experts out there. Although they had a great range of wines on the full menu that did look very interesting to try out, but was not part of the 3 course lunch.Lightly fried calamari: Next up that I chose for my entrée was the calamari. Which was nice and crispy, not too crunchy but also not too soggy, so it was perfectly cooked. The squid itself was warm and tender, (like a couple cuddling in front of an open fire on a cold day) except it was me eating squid. The coating which was familiar to like a panko bread crumb lacked in any noticeable strong spices or flavour, but this is where the Nam Jim sauce came in, which added so much to the dish although it had a sweet chilli sauce likeness to it, which got me curious if this was Nam jim sauce or a sticky sweet chilli sauce, I searched it up and the Nam jim sauce online came up with a very different picture from what I got, none the less even if it was Nam jim sauce or sweet chill sauce, it was still very enjoyable to eat9/10250g shorthorn rump: Knowing it says meat in the restaurant name I figured, maybe I should try a steak. Which I ordered medium. The charry flavours packed in nice within the grilled marks, I got a sauce on the side just in case the chefs were a bit light with the seasoning on the steak, which they were, so if your buying a steak get a sauce. I had the hot African chilli, because it sounded interesting, and it sure tasted interesting. The chillis were more on the peppery side of spice rather than the tangy and fruity, with a thick vibrant red appearance and texture, which was strangely addictive to dip the steak and chips into it. The steaks baste was light on butter, and instead had fruity tones to it, similar to like a pear or apple puree. If you’re deciding to order a steak here I’d recommend spending the extra money on a premium cut.Steak: 7/10 Sauce:10/10Crème brulee: This crème brulee had a beautiful crack and creamy custard, it was not overly sweet and instead had a nice light vanilla taste. The ginger snap placed on top was the best part of this dish with a delightful snap and crumble which paired well with the lemon mascarpone.10/10Service: It was excellent with high standard of service 9/10Vibe/environment: They offer an alfresco dining area with comfortable seating.