Charcoal Grill On The Hill

While I found the food good there was no technique shown in any of the dishes, hence I think it is really overpriced. You could buy a great cut of meat and do some fun sides and have the same experience. Walk don’t run.

In many ways disappointed as this restaurant has the potential to be a classic silver service steak house. Very good steaks (for Australia), limited menu, poor choice of beer, no cocktails, overpriced everything else.

Wow. Well. What can I say about Charcoal Grill on the Hill that hasn’t already been said by someone else in some glowing review.
If you love steak — and I mean LOVE steak — this is one of two places in Melbourne that I (so far) insist you MUST go to. It’s not cheap, but if it takes you a little while to save up to go here, you still won’t regret it.
This is an up market but minimalist restaurant. There is not fluff and decoration, it is all about the steak. The menu is short, and covers the essentials. When you order your steak (I had the scotch fillet) don’t be afraid to order at least one degree rarer than you usually get (e.g. rare if you normally get medium-​rare). When you’re eating meat of this quality, all you’ll notice is the flavour and the melt-​in-​your-​mouth magic of perfectly cooked steak.
While the steaks are served on a plain white plate, there is a minimalist salad and some fries brought out to the table to share. No, there isn’t a large variety of sides available, however if that’s what you are after there are plenty of other places you can go to, particularly the abundance of creative modern Australian restaurants.
Grill on the Hill is for when you want to focus all your attention on steak. That slightly charred, flavourful outside and the meltingly tender, juicy meat on the inside. The restaurant itself is quite intimate with a simple white and (reddish) color scheme, it’s quite small. Recommend for groups of 2 to 4 people.
The wine list is also astounding, and there are some great cheeses on the dessert menu here too. On both counts be prepared to spend a bit, but the staff are incredibly helpful and happy to discuss the (constantly changing) wine and cheese list, and make recommendations if need be.
If you are a regular, they will remember you and go out of their way to cater to your preferences.

They know how to cook Steak …
Usually dinner time, but this time let’s break the rule and do lunch.
Perfect combo to start, Stella Artois and 3 Sausages for entrée; always well cooked and yum … next Med Scotch Fillet and «blue» Eye Fillet with some sides, chips and salad.
They know how to prepared and cooked our steaks to our liking, Blue THICK Eye Fillet and I think they just put too much seasoning on my «thin» Scotch Fillet, perfectly Medium grilled, just wish it was a thicker cut.
Yarra Valley 2010 Hillcrest Cab Sauv Premium went well with our steak, love the big bubble glass, not too many places still thinks about that — LOL
Sorry Mum, forgot the salad, but I did have some potatoes and red grapes.

I have been to all the best Steakhouses in Melbourne and the one which consistantly is outstanding is Charcoal Grill On The Hill. The owner Dejan always looks after me and selects the perfect wine for me everytime. The steaks are excellent and the wine list is the best I have seen in a restaurant. I look forward to going back again.

I decided to give my great steak hunt a break and head back to this place for their steak as the best one i’ve had is here. To my surprise they had an upstairs which is where we were seated and the waiter told us that the oysters were fresh today and the chef recommends the porterhouse cut of the steak. To be honest I should have listened, all my friends got the porterhouse and i got the same cut as before, the eye fillet cut which tasted like heaven last time i came. This time it wasn’t as good as i remembered but it was still satisfying, 700g of tasty meat on my table which i finished every piece of, chewy in your mouth and with each chew you can taste the succulent juice of the steak spread all over your mouth that will make you metaphorically explode in your mind. I had a taste of my friends porterhouse and the waiter was right, it was seared perfectly on the outside having the inside be cold and juicy, the sensation made me greatly regret not listening to the waiter.
So in the end, take my advice, listen to the waiter when he recommends the cut of the day (dunno how it works, I think they get different qualities of meat each week) but overall is still my favorite restaurant and will come another time.
Atmosphere: ¹⁸⁄₂₀
Not too loud and the way they made the place was so attractive
Service: ¹²⁄₂₀
The staff were helpful but the waiter we had that night could have been more friendly
Price against quality: ¹⁷⁄₂₀
I put down a few points due to the fact that the quality of my eye fillet wasn’t as good as my last time
Food: ¹⁸⁄₂₀

A kingdom where meat is the monarch, Charcoal Grill On The Hill is a Melbourne Institution, and the best venue in the city for steak.
Be warned, it isn’t for the light hearted: cases of meat will catch your gaze as you enter, and make sure you order your steak rare or medium-​rare (you may get some strange looks otherwise).
Melbournians and visitors travel miles to sample some of the quality steak that Charcoal Grill On The Hill delivers. Call ahead and book a table to be sure that you’ll get a seat.
While the entrees and desserts are worthwhile, they pale into insignificance when compared to the main event: the steak.
My advice would be to get a simply get a premium cut; the sizes vary from the modest (300g) to the enormous (900g).
Add a bowl of coleslaw for the sweet flavour, and a serve of fries (because you need chips with steak after all) are the perfect accompaniments.
Charcoal Grill On The Hill also boasts an impressive wine menu. The staff are extremely helpful when it comes to choosing the perfect bottle of red to go with your steak.