EMERGE STEAKHOUSE GEELONG
Exceptional Steak. Thoughtfully Crafted.
100% Gluten Free • Certified by Coeliac Australia
About Emerge Steakhouse
Established in February 2019 by local husband-and-wife team Leah and Leigh Gill, Emerge Steakhouse has become one of Geelong’s most trusted and distinctive dining destinations. Proudly accredited by Coeliac Australia, Emerge offers a premium, 100% gluten free dining experience without compromise.
At its heart, Emerge is a steakhouse dedicated to exceptional beef. The menu showcases an extensive selection of premium cuts, including Wagyu cross, full-blood Wagyu, 100% grass-fed, and grass-fed to grain-finished beef. At any given time, guests can choose from up to 12 steak options, many of which are dry-aged on-site for a minimum of 30 days to enhance both flavour and tenderness.
While steak is the centrepiece, Emerge offers a thoughtfully curated, diverse menu that suits a wide range of tastes. Alongside premium beef, the menu features fresh seafood, alternative proteins, and carefully considered vegetarian dishes. With a strong focus on high-quality produce and locally sourced vegetables, the menu is naturally ingredient-driven and completely gluten free.
Emerge works closely with local artisan producers, believing that when great ingredients are treated with respect, simple dishes can deliver truly distinctive flavours.
More than just a place to eat, Emerge offers a warm, welcoming, and intimate dining experience, equally suited to relaxed lunches and special-occasion dinners. Open daily for lunch and dinner, Emerge Steakhouse invites you to join us and enjoy a dining experience where quality, care, and flavour come together.
Important Notice
Children under 12 are welcome at lunch only.
Emerge Steakhouse welcomes guests aged 12 and over for evening service.
Our calm, adult-focused dining experience is best suited to diners aged 12+. Families with younger children are warmly invited to join us during lunch hours.
A Brief Introduction to Steak
Grass Fed vs Grain Fed
Grass-fed beef is naturally leaner and has a clean, mild flavour profile. It is also widely considered to be more environmentally sustainable.
Grain-fed beef delivers a richer, more buttery flavour and higher marbling, resulting in a more tender cut with a softer, more luxurious texture.
Wet Aged vs Dry Aged
Wet ageing is the most common method of ageing beef and primarily improves tenderness, though it can reduce some flavour.
Dry ageing is a more traditional and specialised process. Beef is hung in a carefully controlled environment for anywhere from four weeks to twelve months. During this time, moisture evaporates and flavours concentrate, while enzymes naturally tenderise the meat. The result is a deeper, more complex flavour and an exceptional eating experience.
What Is Marbling?
Marbling refers to the fine streaks of intramuscular fat within the muscle. It is influenced by the breed, feed, and age of the animal, and is a key indicator of both flavour and tenderness.
In Australia, marbling is graded on a scale from 0 to 9, with higher scores indicating greater richness, juiciness, and eating quality.
A Note on Wagyu
Wagyu is a Japanese cattle breed renowned for its exceptional marbling and fine texture. Thanks to its unique genetics, Wagyu has a remarkable ability to develop intramuscular fat. To further enhance this, Wagyu cattle are typically grain-finished, producing the rich, buttery flavour and luxurious mouthfeel for which they are famous.
Our Producers
Cape Grim, Tasmania
Cape Grim Beef is one of Australia’s most iconic premium beef producers. Raised in the remote and pristine north-west of Tasmania, Cape Grim cattle graze in an environment renowned for having some of the cleanest air in the world. The result is exceptional, 100% grass-fed beef, celebrated for its purity, consistency, and clean, natural flavour.
Sher Wagyu, Ballan, Victoria
Sher Wagyu is a leading Victorian producer specialising in the breeding and raising of Wagyu cattle. Based in Ballan, Sher Wagyu is deeply committed to maintaining the highest standards of the Wagyu breed, producing beef renowned for its exceptional marbling, fine texture, and rich, buttery flavour.
Robbins Island Wagyu, Tasmania
Robbins Island Wagyu is a world-class Wagyu producer based on the north-west coast of Tasmania. Raised in one of Australia’s most pristine environments, these cattle benefit from clean air, rich pastures, and exceptional animal welfare standards. The result is Wagyu beef of remarkable purity, balance, and luxurious marbling.
Southern Ranges Beef, Victoria
Southern Ranges is a premium Victorian beef producer known for its commitment to ethical farming, sustainability, and consistent quality. Their cattle are raised in carefully managed environments, producing beef that is dependable, full of flavour, and beautifully suited to classic steakhouse cooking.