At our restaurant, we take pride in serving only the finest quality meats, including dry aged beef.
Our unique dry ageing process begins by selecting larger pieces of the finest quality meat which are then carefully cleaned and prepared. These select cuts are then moved into a specialised refrigerator where they undergo the process of dry ageing for a minimum of three weeks.

We carefully select only the best cuts of beef for our dry ageing process to ensure that every bite is an unforgettable experience. We invite you to indulge in the exquisite flavours of our dry aged meat and taste the difference for yourself.

With 42 days of ageing, our Angus Rib-Eye Cutlet and the Angus T-bone provide a juicier, tender and overall more flavoursome experience.

Whether you’re a Sydney local or just visiting, MDC serves up a taste of the city that’ll leave you hungry for more. We prove that the only thing better than a perfect steak is enjoying it with a perfect view of Darling Harbour!

150ml | 250m | Bottle

*Please note that a surcharge of 10% of the total bill applies on Sundays and 15% on public holidays.
All cards will incur a card surcharge fee

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