A5 Steakhouse pairs traditional chophouse fare with a more contemporary, less formal approach. Executive Chef Anthony Mills leads the kitchen, drawing on centuries-old butchery techniques to work with cuts most steakhouses don't bother serving. The menu shifts with the seasons and leans on locally sourced ingredients, with sourcing and traceability called out as priorities throughout.
A full bar program runs alongside the steakhouse menu. A5 Steakhouse has been Michelin Selected in both the 2024 and 2025 guides.
A full bar program runs alongside the steakhouse menu. A5 Steakhouse has been Michelin Selected in both the 2024 and 2025 guides.