Rich and Rare in West End isn’t just a restaurant, it’s a temple devoted to beef. Forget your wine cellar; Rich and Rare has a steak cellar. Yes, an entire glistening glass-fronted shrine to pristine cuts of meat, all lined up like edible jewels. And the staff? They’re your steak sommeliers — proud, passionate, and ready to walk you through each marbled masterpiece before you commit.
On our visit, we eased in with a couple of starters that set the tone beautifully. The burrata — a creamy cloud of cheese drizzled with pink peppercorn oil and sprinkled with black flake salt — was a delicate, luxurious little prelude. Then came Chef Kadu’s homemade pork sausage, a standout. Smoky, spiced just right with Calabrian chilli and Brazilian flair, laid out with black garlic purée, paprika aioli and a lively chimichurri. Each element was doing its own little dance, and together? Perfection.
Then came the main event — and the moment I made the most indulgent dining decision of my life. On the enthusiastic recommendation of our waiter, I went for the $150 Scotch Fillet Wagyu MB9+. Yep, one hundred and fifty dollars for a steak. My inner practical voice gasped. But my adventurous one whispered: You only live once.
And my god. It was damn good.
This 300g Wagyu Scotch Fillet — 400+ days grain fed, 100% fullblood Japanese Black Wagyu from the high-altitude Stone Axe regions — was the kind of steak that makes you rethink everything you thought you knew about beef. Recommended medium (to allow all that glorious marbling to render), it arrived perfectly seared, the fat gently melting into buttery bliss. Each bite was impossibly tender, rich, and silky, like beef crossed with velvet.
To keep things balanced, we shared sides that felt designed to play supporting roles with Oscar-level skill. The Wagyu fat potatoes — golden, crisp, gremolata-dusted — had this deep, almost nutty richness that mirrored the steak’s decadence. And the green beans with goat curd and chilli were fresh and fiery, cutting through the richness like a zesty little palate cleanse.
Across the table, my friend’s lamb cutlets with baba ganoush and tahini yoghurt got their own standing ovation. Juicy, smoky, and beautifully plated.
By this point, we were full. Gloriously, happily full. But when our waiter quietly mentioned dessert, something primal kicked in and our dessert stomachs activated. We ordered two (because, research). The first, simply titled chocolate, was anything but simple: rich chocolate mousse on cake with cocoa crumble, macadamia ice cream, meringue shards and a sprinkle of black flake salt. It was crunchy, creamy, salty-sweet perfection. The vanilla crème brûlée was a classic done right — silky custard, a satisfying crack of golden toffee, and a scattering of fresh berries with biscotti for crunch. Both were indulgent finishes to a meal that didn’t need dessert but absolutely deserved it.
Now, let’s address the Wagyu-shaped elephant in the room: $150 is a lot for a steak. It’s not an everyday splurge; it’s a once-in-a-blue-moon, tax-return-just-hit, “life’s short, let’s do it” kind of meal. But if you do have the means (or a special occasion to justify it), it’s definitely a very special experience. It’s the culinary equivalent of flying first class once so you know what the fuss is about.
Rich and Rare doesn’t just serve dinner. It gives you an experience that makes you slow down, savour, and maybe fall a little bit in love with the art of eating again.
WHERE: Rich and Rare, West Village, 97 Boundary Street, West End, Brisbane
VIBE: Luxe steak temple with heart
TRY: Wagyu Scotch Fillet MB9+ (if you dare)
PRICE: Premium, but worth the splurge
BEST FOR: Celebrations, date nights, or treating yourself to something truly special.
In her spare time, she likes long walks down the makeup aisle and performing in Brisbane theatre. You can follow her adventures on Instagram and TikTok @thebeautypalate.
