its Always steak night. Always happy hour.

Dinner at Banksia is simple: pick your main, we fill the table around it. Sides come with. The idea is that you share, you eat well, and you leave full.

Mains are served as a spread at $40 per person. We haven't heard a dietary requirement we couldn't accommodate.

It starts with house baked focaccia and fermented mushroom butter on the table. Then oysters if you want them, tuna tartare, tomato and stracciatella to share while you decide.

The steaks are Sher Wagyu — MS8-9 rump and MS6-7 eye fillet — from Ballan, Victoria, where they've been producing some of Australia's finest wagyu since 1991. The barramundi is fresh, the lamb shoulder is slow cooked overnight, the duck breast is indulgent in the way duck breast should be. The asparagus and basil risotto is the kind of vegetarian dish that doesn't make anyone feel like they're missing out. the chicken is what a health bowl would look like if it grew up and went our for dinner.

The potatoes — steamed, squashed and fried Gippy Golds — are the thing people talk about on the way home.

Happy hour runs always on beers, cocktails and a rotating wine list. There's always a sparkling, a rosé, two whites and two reds. Always something worth drinking.