Coe&Coe x Steakbabes
February marked a milestone for Steakbabes – our very first pop-up event at Frontside Wine Bar in Port Melbourne. This wasn't just another steak night; it was the debut of something that would become our signature creation: the Banh Mi Steak Sanga with tallow dunk dipping sauce.
Creating Something Different
We wanted to shake up the Melbourne steak scene by offering something unique that still delivered on value – just like other great steak nights around town. That's when the idea for the Banh Mi Steak Sanga was born. Working with Chef James Cornwall and the Coe & Coe team, we created a cross-cultural fusion that brought together the best of Vietnamese street food flavours with premium Australian beef.
The star of the show was our Sher Wagyu Steak Sanga, served Banh Mi-style with fresh herbs, pickled vegetables, and that rich tallow dunk that had everyone double-dipping. At just $25, it was a premium experience at a pub price.
Vibes
The atmosphere was perfect outdoors at Frontside Food & Wine, with everyone enjoying the warm February weather. H and Mads mingled throughout the crowd, chatting with guests and sharing the excitement of launching their first pop-up event.
Frontside's bar served up ice-cold beers and perfectly paired wines, making the most of the outdoor setup. The casual atmosphere let everyone relax and focus on what mattered – great steak, good drinks, and even better company.
This first pop-up showed us that Melbourne was ready for something different in the steak scene. The overwhelming response confirmed we'd created something special with our Banh Mi Steak Sanga.
Stay Saucy,
