Best Known For
Our Dry Aged program features Australia’s best beef, aged 45+ days in our cellar for richer, sweeter flavour. Try our Rib, Sirloin, T-bone or 1kg Bistecca.
About Bull & Bell Steakhouse Restaurant
Rooted in the rich agricultural heart of the Riverina, Bull & Bell Steakhouse Restaurant on Banna Avenue in Griffith brings European steakhouse tradition together with a genuine farm-to-table ethos. The menu celebrates the region’s reputation as Australia’s food bowl, highlighting exceptional local beef alongside olives, cheeses, nuts, vegetables and fruit sourced from nearby producers. Every dish reflects close relationships with farmers and artisans, ensuring ingredients are fresh, thoughtfully handled and sustainably grown. Influenced by European flair and the area’s strong Italian heritage, Bull & Bell offers a grounded yet refined dining experience that honours provenance, craftsmanship and the extraordinary produce of the Riverina.
A few words from Bull & Bell Steakhouse Restaurant
Bull & Bell Steakhouse inside The Gem Hotel on Banna Avenue in the heart of Griffith is a European-style dining destination with a farm-to-table philosophy that celebrates the outstanding produce of the Riverina. Set within elegant surrounds of leather circular seating, plush blue carpeting and a striking marble open kitchen counter, the restaurant delivers a warm and polished dining experience.
Central to the menu is the onsite dry-aged beef with signature Bistecca Fiorentina - a premium cut designed to showcase quality beef with bold flavour and expert preparation. Paired with thoughtful sides, rich sauces and seasonal accompaniments, it is a dish made for those who appreciate classic steakhouse dining done properly.
Bull & Bell blends regional ingredients, refined style and generous hospitality, making it a standout choice for long lunches, memorable dinners and special occasions in Griffith.
Bull & Bell Steakhouse Restaurant Menus/Downloads
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Features & Facilities
Payments Accepted: Visa, Mastercard, Eftpos, Cash
Seats: 120 Chef: Executive Chef Dean Sammut