Hunter St. Hospitality is betting big on simplicity with ‘7 Alfred’, a one-dish restaurant in Melbourne that serves only steak frites—no appetisers, no alternatives, just a $48 scotch fillet with hand-cut fries.
The 168-seat venue spans two levels at 7 Alfred Place and features a 220-gram Gippsland grass-fed Black Angus scotch fillet from O’Connor, grilled and served with beef-tallow fries and a choice of four complimentary sauces. A green salad and New York cheesecake round out the minimal menu.
The concept, which opens on 22 October, mirrors a growing trend toward hyper-focused dining formats that prioritise speed and consistency without sacrificing quality. Guests can complete their meal in 25 minutes, making it ideal for business lunches and pre-theatre dining, while cocktails and wine encourage longer stays at the ground-floor and upstairs bars.
“Melbourne diners know good produce and they don’t want it overcomplicated,” says Frank Tucker, CEO of Hunter St. Hospitality. “With a menu this streamlined, we can put the focus squarely on a standout Victorian beef producer while still delivering an experience that feels easy, reliable and worth going out for.”
The kitchen is overseen by Rockpool Melbourne Executive Chef Rodney Mom, with menu development led by Culinary Director Santi Aristizabal, a 15-year Rockpool veteran. The drinks program remains equally concise, featuring seven classic cocktails at $18, approachable wines, and craft beer on tap, along with daily happy hour from 4-6 pm.
Hunter St. Hospitality previously tested the steak-frites format at 24 York in Sydney, which opened in July. The group operates more than 40 venues nationally, including Rockpool Bar & Grill, Spice Temple, and Saké Restaurant & Bar.
‘7 Alfred’ will be open seven days from lunch through midnight, with continuous service.
