Vantador’s vintage yet modern interiors are drenched in soft lighting. Aussie and Spanish beef is either dry-aged for up to 35 days in salted butter, or vacuum-sealed and wet-aged in its own juices for 14 days. Steaks are precisely grilled over charcoal and wood to desired doneness, striking a fine balance between smoky and full-bodied, meaty flavours. Non-steak dishes are also available, together with meticulously prepared desserts.