Vlado’s Charcoal Grill Steakhouse Restaurant

Melbourne Vlado&#39;s Charcoal Grill Steakhouse, roast beef liver is very delicious, beef in different parts can be selected, I ignore it, in short, medium rare, a try really did not come wrong. ​​​

Comfortable environment, good service attitude, good food, overall price/performance ratio

The restaurant is decorated in a very Japanese style, and the Japanese materials are made very beautifully.

This place is a very decent izakaya-style japanese restaurant. The prices of their food and beverages are in the cheaper range.

墨爾本Vlado&rsquo;s Charcoal Grill Steakhouse，燒牛肝非常好吃，不同部位牛肉可供選擇，我不理，總之要medium rare，一試果然沒來錯。 ​​​

很不错的牛排店哦，很多牛排放在一起，看着就很有气势，里面的牛排很厚的哦，就是蔬菜给的少，属于墨尔本的网红牛排店，路过尝试一下。

Very good steakhouse, a lot of cattle are discharged together, it is very powerful to look at, the steak inside is very thick, that is, the vegetables are less, belonging to the net red steakhouse in Melbourne, pass by and try it.

网上看到说是墨尔本最好的牛排店，很多名人光顾，蔡澜微博上也有提到。预约只能通过电话，于是提前让酒店帮忙预约了一下，预约电话： +61 3 9428 5833 或+61 3 9428 2189，晚上六点开门。从市中心过去有点远，建议打车，从Melbourne Central打车过去单程大约是19刀车费。到了后发现确实是有点偏，到的挺早没什么其它客人所以觉得预约多余了，但其实是老外吃饭时间晚，陆陆续续就满座了，这家店面积不大，位置比较局促，可以看出确实当地人很爱光顾，所以一定要定位，否则基本判定不会有位！店里墙上挂了很多名人照片，除了舒马赫我都不认识，各种奖牌，墨尔本最好的牛排馆之类的，1964年开到现在，50几年了，菜单40年维持不变，感觉各种牛～不单点，菜单就一种套餐，105刀一人。肉天肉地，开胃的也是一盘肉，主菜的牛排会端过来让你选要菲力还是其它什么肉，好像是炭烤，就在餐区后烹饪，透明可见。冲着肉而来怕提前饱所以面包没敢碰，结果牛排还是吃了一半就吃不下了，实打实的硬菜啊，全部吃完臣妾做不到。说下味道吧，那个那个，不是我的菜，这是我怀着墨尔本最佳的憧憬在国内就预定好的牛排馆，可见期待值有多高。但澳洲人真心不会烹饪，这肉是原味的，除了肉味没什么其它味道了&hellip;我的天，这是墨尔本最佳&hellip;&hellip;当然还是看到网上很多人喜欢，个人口味不同，我和小伙伴普遍觉得澳大利亚菜水准较低。

I saw that it was the best steakhouse in Melbourne. Many celebrities patronized it. Cai Lan also mentioned it on Weibo. The appointment can only be made by phone, so I asked the hotel to help make an appointment in advance. The appointment phone number: +61 3 9428 5833 or +61 3 9428 2189, open at 6 pm. It&rsquo;s a bit far from the city center. It is recommended to take a taxi. It&rsquo;s about 19 knives a one-way taxi from Melbourne Central. After arriving, I found that it was a bit biased. I arrived very early and there were no other guests, so I felt that the appointment was superfluous, but in fact, the foreigner had a late meal time and it was full. This store is small in size and the location is relatively cramped. It can be seen that the locals love to patronize. So be sure to locate, otherwise the basic judgment will not be in place! There are many celebrities photos on the wall of the store, except for Schumacher, I don&#39;t know, various medals, the best steakhouse in Melbourne, etc., opened in 1964 to the present, 50 years, the menu has remained unchanged for 40 years, I feel that various cattle ～ Not only a la carte, the menu is a set meal, 105 knives per person. The meat is meaty, and the appetizer is also a plate of meat. The main dish steak will come over and let you choose Philip or other meat. It seems to be charcoal roasted. It is cooked after the dining area and is transparent. For the meat, I was afraid of being full in advance, so I didn&#39;t dare to touch the bread. As a result, the steak was still half eaten and I couldn&#39;t eat it. The hard dishes were solid, and I couldn&#39;t do it all after eating Chenxuan. Let&#39;s talk about the taste, that, that, not my dish, this is my best Melbourne steakhouse in China, you can see how high the expectations are. But Australians really don&#39;t cook, this meat is original, except for the meat taste, there is no other taste... My God, this is the best in Melbourne... Of course, I still see many people like it online, personal tastes are different, my friends and I generally feel that Australian cuisine is low.

我真的是强烈推荐这一道菜，味道非常不错，非常适合我们东方人的胃口，而且，这个餐厅的整体营业的模式也特别的人性化，推荐大家来品尝。

I really highly recommend this dish, the taste is very good, very suitable for our Oriental appetite, and the overall business model of this restaurant is also very humane, I recommend everyone to taste.

经营百年的牛排店，牛肉种类丰富，做之前老板会用手敲牛肉，以达到松软入味的效果。店铺创始之初的老板已经去世，接待过很多名人，现在是由一个白人大叔继承这技艺，态度很和善。牛排有菲力，

The steak shop has been in operation for a hundred years. The beef is rich in variety. Before doing it, the boss will knock the beef with his hand to achieve the soft and tasty effect. The boss at the beginning of the store has died and has received many celebrities. Now it is inherited by a white uncle who has a very kind attitude. The steak has Philly,

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