If you’re out to impress at Prime – the restaurant where every piece of meat is treated like bovine royalty – you can’t go past the chateaubriand: a large piece of fillet steak, traditionally served between two. Here, just to up the ante, head chef Iwao Yamanishi serves the yearling Hereford/ Angus cross (marble score 6) with bone marrow and Bordelaise sauce. It’s fantastic. And to drink? Anaperenna cabernet/sauvignon/shiraz, from Barossa winemaker Ben Glaetzer at $25 per glass.
