Tasmanian wagyu carpaccio with white Alba Clamshell mushrooms, wild arugula, black truffle and Pecorino Romano. (Photo courtesy the Ranch)
Sophisticated restaurant with adjacent super-fun saloon. Chef Michael Rossi offers Tasmanian wagyu carpaccio and 24-hour-braised short rib, behemoth cowboy rib-eye; try brother David’s desserts. Most produce comes from its own farm. D (nightly).