We have been serving the Hotel Monier virtually from the day it opened way back in 2006. Due to the hotel’s close proximity to us, the quality of meat we provide, and the quality of the meals the hotel provides, our relationships was bound to flourish.
And we’re proud to be associated with a steak house with such an outstanding reputation.
The hotel has been managed by Tom Morrison of Weller Hotels and Taverns Pty Ltd for the last seven years. The name of that family alone, can provide you with a hint of what to expect. This is not just another supermarket run pub, there is a deft hand at the controls and sensitive fingers on the pulse.
We have worked with Tom many times over the years, first as Scottish Meats and then as Hillman Meat Company. Tom knows his business and there’s never a free ride; quality is at the top of his list of criteria which he and chef, Anthony Lowndes, never compromise on.
Now, talking of the chef, anyone who has spoken to Anthony knows he is a very affable guy. He knows his stuff and for Hillman’s it’s always a pleasure dealing with someone who knows as much about meat as us. Anthony has earnt his bones, firstly as a chef in Vancouver then working in the upmarket hotel industry in Melbourne for five years. His hotel training is evident in how his kitchen is organised and run and flows down through his team. There’s a level of training those guys receive which allows them to handle the large number of covers a busy establishment handles each day.
Anthony tells us what he wants, then we get it for him. He wants MSA steak, he wants Riverina Black Angus steak, he wants grain or grass-fed steak. He asks, we get. He trusts us, and he helps our business by presenting it as well as any reputable steak house in Queensland.
I can vouch for this place. I buy the meat, I inspect it, I age it and I sell it. They buy the best, they serve the best. If you like our meat and feel like spoiling yourself…take yourself away from the kitchen, step back from the barby and let Anthony and his team do the rest.