Mudbar & Beyond
Cape Grim Porterhouse at Mudbar
There's one steak on our grill menu that gets talked about more than any other: the Cape Grim Porterhouse. It's a 300g cut from Tasmania's north-west coast, dry-aged in house, and it's become the reason some of our regulars book a table in the first place.
Steak at Mudbar isn't just cooked, it's a process we take seriously, careful sourcing, a proper dry-age, and a grill cook who knows exactly what that cut needs.
Why Cape Grim Beef Is Different
Cape Grim sits on Tasmania's north-west coast, known for its clean air, high rainfall and lush, uninterrupted pastures. Cattle graze freely in one of the world's cleanest farming environments, and that shows up in beef that's naturally high in marbling, tender, and full of flavour.
Dry-Aged For Flavour
We age the Cape Grim beef for 30 to 60 days in specialised cabinets. Over that time, natural enzymes break down the muscle fibres, tenderising the meat while concentrating its flavour. It's a slower way of doing things, and it's the difference between a good steak and one worth booking a table for.
Pairing It Right
A Tasmanian pinot noir is the classic match — earthy tones and bright acidity that stand up to the richness of the beef. On the side, we'd point you toward seasonal roasted vegetables, hand-cut chips, or a fresh green salad, each one there to support the steak rather than compete with it.
30–60 days
Dry-aged in specialised cabinets for depth of flavour.
300g
Pre-sliced, sized for sharing or a solo indulgence.
$69
A hero dish on our grill menu, worth booking ahead for.
A Few Things Worth Knowing
Can it be cooked to order?
Yes — our chefs will tailor the cook to your preference.
Do you cater to dietary requirements?
Yes, alongside the porterhouse we offer seafood, vegetarian and gluten-free options.
Should I book ahead?
We'd recommend it — the porterhouse is one of our most popular dishes.
Book Your Table
6334 5066 · bookings@mudbar.com.au · 28 Seaport Boulevard, Launceston
