Brunswick East’s award-winning 98 Lygon St Bar & Bistro is rewriting the bottomless dining playbook with unlimited dry-aged porterhouse, frites, and peppercorn sauce.
The Melbourne bistro launches ‘Bottomless Steak’ on Wednesday 25 February, a weekly midweek ritual that serves premium, grass-fed porterhouse — sliced thick, served rare — and keeps refilling until guests tap out. The format runs every Wednesday and requires advance bookings, with seats described as limited.
The concept is a deliberate departure from the watered-down set menus and cheaper cuts that typically populate bottomless dining promotions. Instead, 98 Lygon St is leaning into its full bistro identity: the same Michelin-trained kitchen, the same revered steak frites, just with a standing invitation for more.
“This was about generosity, quality and creating a midweek ritual people look forward to,” said co-founder Ben Clark. Co-founder Simon Aukett echoed the philosophy: “It’s indulgent without cutting corners. The full experience, done properly, week after week.”
Heading up the kitchen is Michelin-trained Head Chef Brian Macalister, who brings a modern European sensibility to the core offering alongside rotating off-menu additions designed to keep the series fresh across sittings.
The bistro, which opened in May 2025, has quickly established itself as a neighbourhood anchor in Melbourne’s inner north, blending classic European bistro fare with Mediterranean influences and a locally minded approach to produce.
