Vlado's Charcoal Grill

I’ve been very fortunate to be enjoying this great establishment for 40 years. It is an institution in Melbourne for good reason. If you haven’t been yet, try it. The Team are there to make your experience first class.

MIKE KING · 2026-01-22

Simply the best!! Everything was simply perfect! Quality AAA..the meat, was melting… the pics are mid bites as it was too good to stop… must book! Make sure you try the in house made mustard and the coleslaw salad was so fresh. The staff members are dedicated and super pro. Thank you again team…

Sharon Tal The Soul Alchemist · 2026-01-20

My favorite steakhouse in Melbourne. Historical restaurant, been here for decades and kept everything the same like a time capsule. Same pre-fixed menu and high quality Australian beef, and Doug the waiter! You can choose from cuts like poorhouse and filet, but unexpectedly my favorite is the rump steak. The crepe with fresh strawberries and ice cream for dessert is the perfect finish. Excellent wine list.

Michael Tso · 2025-10-12

Vlado’s Charcoal Grill is a prestigious steakhouse that’s been around for over 70 years, doing things the traditional way — and they’ve clearly nailed their niche. If you’re after a no-frills, meat-focused dining experience, this place delivers. ($125 set menu) From the moment you walk in, you get hit with that rich charcoal-cooked steak aroma — no doubt part of the charm. It’s not a modern or trendy setting, but it has an old-school warmth that feels very personal. The set menu is strict — you don’t get to choose entrees or starters. So be aware: it’s heavily meat-focused, and if you’re not a big eater, you’ll either be leaving full to the brim or picking at leftovers. It’s very much built for meat lovers. We started with house-made bread, soft and damper-like, which felt nostalgic and homemade. The citrus slaw was basic but oddly addictive. Entrees came with a sausage (flavourful, nothing fancy) and a meat platter of various offcuts like liver and lesser-seen cuts — not premium, but enjoyable for the novelty. For mains, the choice was between porterhouse, eye fillet, or a $90 Wagyu upgrade. The Wagyu was the standout — rich, flavourful, and worth the extra cost in my opinion. Between the standard options, most preferred the porterhouse, but I enjoyed the leanness of the eye fillet. Dessert was a highlight — crepes with either lemon or strawberries, both excellent. You also get complimentary tea and coffee, which is a nice final touch. Service was warm and attentive, led by three older hosts who brought a comforting, family-run energy to the night. While the food ranged from alright to very good, it’s the atmosphere and experience that makes Vlado’s special. It’s a dining style you don’t find much anymore — and for that alone, it’s definitely worth a visit.

Christopher Wu · 2025-07-20

If you’re serious about your perfect Australian steak, then this is by far the best steakhouse in Melbourne. An Old-World traditional restaurant that’s been around since 1964 that doesn’t need to advertise, preferring to rely on the word of mouth of others – The founder Vlado was uncompromising in his pursuit of excellence, and the values still continue today. Suggest you try their classic set menu at around $125.00 per person, where you only have to choose your main course and dessert. Appetiser was the house made beef and pork sausage, entrée was the mixed Vlado meat selection, and I chose the prime ox eye fillet done medium for mains – Everything was cooked to perfection for an out of this World dining experience! All meals are served with a garden salad and homemade coleslaw with a simple vinaigrette dressing. Dessert was the homemade fresh strawberry crepe, followed by a good coffee with a rich aroma, a balanced flavour and a pleasant aftertaste. And don’t forget the Vlado house Shiraz at around $14.00 a glass, a bold red wine that tastes absolutely bonza! Staff were welcoming and friendly, seating comfortable for couples or families, and the décor, memorabilia and atmosphere just add to the Vlado mystique. Bookings are essential, and Very Highly recommended.

Allan Smith · 2025-04-29