What Is Your Favourite Steak?




What Is Your Favourite Steak?


Do you sit down in a restaurant all ready to order your steak with confidence? Then you look at the myriad options and realize in a panic, you are not sure which actual cut of meat you would prefer, and how you would like your steak to be cooked?

No worries: Here at The Londoner we offer only Premium grass-fed Australian beef steak cooked as you choose to perfection. And, we have simplified your choice to just two types of steak:



Since the beef’s tenderloin muscle doesn’t get much exercise, Tenderloin steak is extremely lean and—surprise, surprise—tender, with a smooth, buttery texture.



Ribeyes are all about fat. They have lots of ‘marbling’, and therefore a load of flavour, such that many people consider them one of the best-tasting types of steak.

Both dishes come with your choice of sides and sauces:


  • Dressed Salad with Hand-Cut Chips or Mashed Potato
  • Summer Vegetables with Hand-Cut Chips or Mashed Potato


  • British Gravy
  • Red Wine
  • Mushroom
  • Peppercorn
  • Chimichurri (chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes).

How Do You Like Our Chef To Prepare These Great Steaks For You?

How your steak is cooked will change the flavour and texture of the meat. The different levels of “doneness” are an issue of time, not temperature. We always cook our steaks at high temperatures to sear the outside and trap the juices and flavor inside. Every steak worth its salt has to have a flavorful, crispy sear. We then ‘rest’ your steak for five minutes under aluminum foil. This lets the juices within the meat be reabsorbed, leading to a tastier cut of beef.

Here are some tips for requesting how long our Chef should cook your steak to your satisfaction:


Rare steaks are cooked so that they are still ‘bloody’ on the inside. For a one-inch-thick steak, about three minutes on one side and two on the other, resting the steak for five minutes or so before serving.

The inner edges should be light brown, fading to pink with a deep red center. The middle of a rare steak is likely to be just barely warm or still cool.

(If you prefer your steak even rarer than Rare, tell our Chef you want it ‘Blue’. Blue steak is seared on the outside, usually for only a few seconds to a minute, and then served. The interior is almost completely red and raw, and unlikely to be warm at all. Blue steaks may be tough to chew, and won’t have the same amount of juice as other cooked steaks. But are quite safe to eat).


If you were to ask a professional chef how they would want their steak to be cooked, nine times out of ten they would tell you Medium-Rare. About four minutes on one side and then three on the other.

Medium-Rare steaks are red only in the very middle of the steak. The rest should be various shades of pink, with the outer edges browned.


A Medium steak is the best choice for people with different tastes who want to share a steak. Medium steaks will usually have a little bit of charring on the top and bottom, but not so much as to dominate the taste of the entire cut of beef. It should have no red or cool parts within it, with a small to medium-sized pink and warm center. Cooking a steak to Medium can be done on high heat with about  five minutes on one side, four minutes on the other.

Medium Well

A Medium-Well done steak won’t have any red in it. There may be the slightest of a pink tinge at the very middle of your steak, but that should be it. Medium-Well steaks will have charring on either side, due to the longer cooking time, about six minutes on each side. Though the middle of the steak will be a little softer.


A Well-Done steak is a steak that is seared on the outside and then cooked so that the entirety of the steak is brown. This provides a crispy outside texture and a consistent cooked texture throughout, while still locking in the juices and flavor. Well-Done steaks are a little tougher to chew than steaks cooked to other levels.

Since our 10 Oz Tenderloin Steaks are lean with less fat, you definitely don’t want to dry them out. We recommend they be cooked Medium-Rare with a quick 3-4 minute sear on each side.

In comparison, our 10 Oz Ribeye Steaks have enough fat to remain juicy when cooked for a little longer to get a good sear. So we recommend Medium-Well.

Of course, while steak doneness comes down to your personal preference, it can have a huge effect on the taste and texture of the final dish. As a general rule, the less fat and marbling a steak contains, the less you’ll want it cooked.

While most people will tell you their opinion, the fact is that there is no single correct type of steak cooking level. While the “industry-standard” would be Medium-Rare, when you’re ordering your meal you’re only ordering for yourself. Don’t worry about what other people would say or recommend and order what you know you’ll enjoy. When in doubt, ask our Chef—he’s the expert!




Tips For Ordering Wine At The Londoner




Here at The Londoner, our friendly and knowledgeable staff are always happy to offer advice about which wine to order, either to accompany your food, or simply to sip on.


Here are the answers to some questions we are used to hearing:

What are the different types of wine?

Wines can generally be described as:


Wine with an alcohol-by-volume (ABV) content greater than 13.5% is considered a full-bodied wine. Full-bodied wine fills your taste buds with its texture and strength. Generally, they age longer in new oak barrels and have a high tannin content, so they tend to have a heavier flavour.

Examples include Cabernet Sauvignon, Merlot, Malbec, Syrah/Shiraz, Carménère, and Tempranillo. While the majority of wines over 13.5% alcohol are usually red, Chardonnay is a great example of a white that often can also be considered full-bodied.


Wines between 12.5% and 13.5% are deemed medium-bodied. These are generally the white wines we think of as crisp and refreshing.

Examples include Rosé, French Burgundy, Pinot Grigio and Sauvignon Blanc. Several classic medium-bodied red wines use little to no oak aging and are usually called “food wines”.


In most cases, wines under 12.5% are light-bodied wines. They sit in your mouth more like a delicate unsweetened iced green tea or a refreshing lemonade that tingles on your tongue.

Generally speaking, most light bodied wines have lower alcohol levels, reduced tannin, and higher acidity. Examples include Riesling, Prosecco, Gamay, and Semillon.


Most of the above wines fall into the dry category, even though our taste buds might tell us differently. Dry wines range from no residual sugar to 1 gram per serving (150ml).

Most red wines rarely have more than 1/3 gram of sugar per glass. In comparison, a 150ml serving of Coca-Cola has 16 grams of sugar.


Usually Champagne, although there are other sparkling wines made the same way that Champagne is produced, but with different grapes, such as Cava and Prosecco.

Terms like Brut and Sec describe the sweetness levels in sparkling wines. If you prefer your bubbly on the dry side, opt for Extra Brut or Brut Nature if it’s available.

Dessert or “Sweet”

Sweet wines are generally Dessert Wines and have a wide range of sweetness varying from about 3 to 28 grams of sugar per glass.

Examples include Ice Wines, Port, Tokaji, Sauternes, Lachryma Christi, Muscat, and Semillon.

What wines go best with what food?

Some of our guests select their food from our extensive menu, then ask for advice on what wine is best to accompany those dishes.

Others know already which wine they prefer, and wonder what would be the best food choice to be paired with that wine!

Full-Bodied Wines

Best paired with a juicy grilled beef steak, your favourite hamburger, roasted leg of lamb, pork roast, grilled pork, and even dark meat poultry like duck, or sausages. Malbec for example has enough body to stand up to these rich foods, but its tannins and finish are slightly mellower than a Cabernet Sauvignon.

So, from our food and wine menus, you might choose:

  • The 10oz Sirloin Steak grilled just how you like it, with the Malbec Ben Marco from Mendoza, Argentina.
  • The Lamb Shank, with the Shiraz Hedonist from the McLaren Valley, South Australia.
  • The Hog Roast Burger with the Cabernet Sauvignon Lamador from the Maule Valley, Chile (available by the glass).
  • The Pork Rib Rack with the Shiraz Diggins Estate from South Eastern Australia (available by the glass).
  • The Beef Ragu Lasagne with the Outback Creek Chardonnay from South Eastern Australia (available by the glass).

And, of course, all of the above full-bodied wines go fantastically well with our famous Sunday Roast!

Medium-Bodied Wines

Top pairings for medium-bodied wines include antipasti, especially seafood and vegetable-based ones, fried fish or vegetables or even fish and chips, light pasta sauces like clams, cream, fresh tomato or carbonara, risottos, light seafood salads, and sushi.

So, from our food and wine menus, you might choose:

  • The Lake Toba Fish Fillet with the Sauvignon Blanc Clearwater Cove from Marlborough, New Zealand
  • The Londoner Fish N Chips with the Pinot Grigio Delle Venezia from Italy (available by the glass)
  • The Aglio Olio Pasta (A.O.P) Seafood with the Torrontés Crios from Cafayate (Salta) and Uco Valley (Mendoza), Argentina
  • The Smoked Salmon & Fresh Rocket Pizza with the Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • The Chicken 33 with the “Domaine des Fines Caillottes” Pouilly-Fumé Jean Pabiot from Loire, France

Light-Bodied Wines

Light-bodied wines, since they tend to be high in acidity and offer a crisp taste, work well with seafood, especially shellfish, pork, veal, chicken, game birds or dishes with cream sauces.

So, from our food and wine menus, you might choose:

  • The Salmon Fillet with the Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca from Veneto, Italy
  • The Shepherds Pie with the Pinot Noir Clearwater Cove from Marlborough, New Zealand
  • The Carbonara with the Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy

What about wine with Thai food?

Thai cuisine is all about intricate harmony, so you are looking for tropical fruit flavours, with acidity and sweetness to cut the spice. If you’re sensitive to heat, a low ABV wine will ensure the fire doesn’t get too out of control.

So, we recommend from our food and wine menus:

  • Chicken Cashew Nut, Tom Kha Gai, Thai Fried Rice and Stir-Fried Mixed Vegetables, with Gris Blanc Rosé Gérard Bertrand from Pays d’Oc, France
  • Spaghetti Phad Key Mao Talay, Goong Manao, Moo Manao, Phad Thai Goong, Pla-Goong, Salmon Manao, Tom Yum Goong, Yum Talay, with Best Block Chardonnay Miles From Nowhere from Margaret River, Western Australia
  • Thai Green Curry, Panang Curry, Phad Kra Pow, Thai Beef Salad with Montepulciano d’Abruzzo DOC  Colle from Abruzzo, Italy; or, Tempranillo 100% Cinco de Copas from Toro, Spain

How about wine with pudding or dessert?

Absolutely! We’ve got your sweet tooth covered!

  • With any of our delicious desserts, such as Chocolate & Chili TartChocolate Lava Cake, English Apple Pie, Eton Mess Parfait, Mixed Berry & Almond Crumble, we suggest these perfect accompaniments:
  • Botrytis Semillon Cranswick Estate from Riverina, N.S.W., Australia; or, Prosecco Brut D.O.C Millesimato Casa Gheller from Veneto, Italy; or, Prosecco Blu ‘Millesimato’ Extra Dry Val D’oca also from Veneto; or, Cuvée de Réserve Brut Champagne D. Massin from Barséquanaise, Champagne, France.

Whatever you decide to eat or drink at The Londoner, you can be assured of our close attention and good service.




Christmas at The Londoner



Christmas at The Londoner

We know it seems like a long way off, but Christmas is just round the corner!

And we are ho-ho-hoping that you can join us at The Londoner for your Christmas celebration.

We have a mouthwatering menu all ready for you:



This menu:

  • Is mandatory on Christmas Day
  • Is optional on Christmas Eve
  • Must be booked in advance both days to ensure it is served perfectly to your table.

We have a vegan option available for all 4 courses, and we can make the fish course pescatarian too. Please request either option when booking.

The holiday season is the perfect time to get together with your friends and family.

And, if you are looking for somewhere to host your staff party, then The Londoner is the ideal venue. We have:

  • multiple areas that can be used for a private function,
  • great buffet and sit-down meal options,
  • live music on request,
  • entertainment on request.

The sky’s the limit!

So call Alex on 098 065 8468, or send us an email to start planning the perfect party now!

Or just jingle all the way over to our website, where you can download the Christmas menu and a Booking Pack.

Note that all Covid protocols will be observed, and we’ll have stockings of ‘santa-tizer’ on hand!