Emerge Steakhouse Geelong
Certified by Coeliac Australia
A Steak Lover's Dream
Established in February 2019 by a dedicated local husband-and-wife hospitality team, Emerge Steakhouse in Geelong has quickly gained a reputation as a premier dining destination. Now proudly certified by Coeliac Australia, Emerge offers a safe and exceptional gluten-free experience, making it a favourite among coeliac diners.
Specialising in premium beef, Emerge’s menu showcases an impressive range of steaks, including Wagyu cross, full-blood Wagyu, 100% grass-fed, and grass-fed to grain-finished options.
With up to a dozen steak varieties available at any time, there’s something to delight every steak lover. Many of these cuts are dry-aged on-site for at least 30 days, ensuring unmatched flavour and tenderness.
Though renowned as a top-tier steakhouse, Emerge caters to all preferences. The menu features a variety of seafood dishes, other protein options, and vegetarian meals, ensuring no guest is overlooked. With a focus on high-quality proteins and fresh, locally sourced vegetables, the menu is naturally inclined towards being gluten-free- perfect for those with dietary requirements.
Emerge is committed to delivering exceptional flavour, enhanced by partnerships with local artisan producers. This dedication ensures that while the ingredients may be simple, the taste is anything but.
Dining at Emerge is about more than just great food- it’s about the experience. The atmosphere is warm and welcoming, while maintaining a moody and intimate charm, making it perfect for casual lunches and special evening occasions alike.
Open seven days a week for lunch and dinner, Emerge Steakhouse Geelong invites you to book your table today and experience a memorable meal
Reserve your table and discover why Emerge is Geelong’s favourite certified gluten-free steakhouse!
A Quick Introduction to Steak
Grass Fed Versus Grain Fed
Grass fed beef has a lower fat content & a clean, mild flavour. Grass fed meat is also more environmentally sound.
Grain fed beef has a consistent strong, rich, buttery flavour. It has a high marbling content making the cut more tender & soft in texture.
Wet Aged Versus Dry Aged
Beef is normally wet aged which improves tenderness but does rob the beef of some flavour. For dry aging, beef is hung in a controlled environment; a specialised dry ageing cabinet that maintains temperature & humidity for anywhere between 4 weeks & 12 months. A protective layer forms around the cut allowing the juices & liquids to reabsorb into the muscle. This intensifies the flavour & allows the beef to become more relaxed & tender. The result is a truly unique eating experience.
What is Marbling
The intramuscular fat running through the inside of the muscle is known as marbling. The amount of marbling is influenced by the breed, feed & age of the animal. Basically marbling is fat & fat equals flavour & tenderness. Marbling is assed & scored in Australia on a scale of 0-9. The higher the number the better!
Wagyu is a Japanese breed of cattle with a genetic potential for producing beef with a high marbling content & a fine texture. Wagyu breeds are finished on grain to help develop the marbling content.