CC’s is a venue that would sit comfortably in any of Australia’s major capital cities. The protein-packed menu boasts 12 entrees including caviar, oysters three ways and myriad beef and seafood options, while steak is at the epicentre of the mains, featuring both wet- and dry-aged cuts ranging from a 200g sirloin to a 1kg-plus tomahawk.

There are also five non-steak mains, such as local reef fish and a vegetarian number. A local delicacy is the lobster-like red claw from Atherton which comes simply grilled and dressed with a melange of soft herbs and lemon.

It’s an entree just light enough to launch into, say a Crystalbrook 350g 45-day dry-aged sirloin on the bone, served with melting bone marrow and your choice of sauce or an excellent Mareeba black garlic compound butter.

A greater variety of red wines is needed to complement the beef range, but for the deep-pocketed, Penfold’s Grange and Henschke’s Mount Edelstone and Hill of Grace are on hand. 

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