There’s everything from lamb to fish, risotto, pork loin, duck and lobster but the steak selection is limited to the 300g New York strip, the 200g eye fillet or the house specialty for a minimum of two people, a dry-aged, grain-fed porterhouse, which is a very popular choice with diners.

Surrounds are ambient in an updated New York grill kind of way, with timber detailing, red leather banquettes and well-drilled, professional staff, something of a rarity these days. 

Steaks arrive with a little shredded cabbage, a wedge of lemon and a selection of mustards and horseradish brought to the table. Sides include quality French fries, one of four potato options, plus the likes of creamed spinach. The strip loin, served sliced, packs more flavour than the cooked-as-requested but subdued eye fillet. Walter’s offers a comfortable experience, with smooth service and quality produce at its heart. 

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