Char House
ABOUT | Opening in October, new-kid-on-the-block Char House brings a new dynamic to the city’s dining scene - a modern dining experience, part steakhouse, but with unmistakable French flair. Confident and grounded. Built around the theatre of live-flame cooking and a menu that leans into flavour, craft, and connection. The result? Food that feels refined yet relaxed - bold, balanced, and with a genuine sense of enjoyment on the plate.
From restaurateur and chef Penny Hely, known for her work behind Loulaki, Char House marks a natural next step - one that swaps Mediterranean sunshine for low light and open fire. Working alongside her is Head Chef Beau Browne, whose time in some of Melbourne and London’s best kitchens shows in the finesse and restraint on the plate. Together, they’ve created something that feels both familiar and new; an experience defined by warmth, precision and a certain French joie de vivre.
FOOD & WINE | The menu itself reads like a love letter to the classics. Steak is the hero here - think MB4+ Wagyu, Black Angus and grain-fed Sirloin - but dishes like the Duck à l’Orange, Cacio e Pepe and Bone Marrow Salad all stand alone, and prove the kitchen’s finesse runs far deeper than the grill. The wine list follows suit: refined, balanced and clearly curated with intent, showcasing French influence alongside Australian standouts, classic Chiantis, and bold reds that complement the menu’s richness and depth.
DESIGN | Taking over the space once home to Bone Idol and The Plate, Char House has reimagined it and with mood and intent, transforming it into something distinctly its own. The design is warm and textural - dark timber, soft lighting, and earthy tones - the kind of space that draws you in, made for slow dinners, shared moments, and unhurried conversation. (Date night anyone?).
HIGHLIGHTS | It would be (almost) criminal to visit Char House and not order the steak - both the Wagyu and Flat Iron were next-level - add that Duck à l’Orange and the Chocolate Mousse, and, well, you’ll understand why we’re quietly confident we’d be saying the same about any of the other dishes we could have ordered too. Special mention has to go to the French Onion Soup - a dish that seriously deserves its own standing ovation (and is seriously worth the trip on its own, even as starter).
Photography: Ana Ott
Last update: 8 October 202
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