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This classy bistro in an old art-deco butcher shop specialises in Tasmanian free-range, grass-fed, artificial-hormone-free, dry-aged beef. It claims to be the best steakhouse in Tassie, which, judging by the restaurant’s runaway success, can’t be too far off the mark. Choose from Wagyu ($110 for 450g), porterhouse, scotch fillet and eye fillet with your choice of six butters and sauces.


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