Walter’s Steakhouse comes from hospitality group DAP & Co, the combined minds of Denis Sheahan (DSEM Event Management), Andrew Baturo (Libertine and Bar Jardin) and Paul Piticco (Splendour in the Grass, Falls Festival, etc.), who are also behind The Gresham, Popolo and Heya Bar. Steak has always been a passion for the trio, who have long dreamt of opening a New York-style steakhouse inspired by their travels abroad. Old-fashioned hospitality is embraced at Walter’s Steakhouse, evident from the minute you walk into its grand heritage-listed building. Patrons enter through the lounge-style bar, where deep leather couches and forest green stools beckon you to linger at the intricate timber bar with an aperitif in hand. Although it’s very easy to while away the hours perusing bar manager Brendon Osmers’ (ex-The Gresham) menu, your curiosity will soon be piqued by what lies behind the swinging frosted-windowed doors, which lead into the main dining room. Walter’s focuses on quality of product rather than a specific region to source its beef, with chef Adam Herbert cutting and dry ageing the steaks in house. The grain-fed porterhouse is the hero of the menu, which sits alongside steakhouse classics of oysters Rockefeller, prawn cocktail and bugs Thermidor, and sides including fries, chopped salad and creamed spinach.