Melbourne restaurants and pubs increasingly feature steak frites, with multiple outlets describing it as a current “boom” in steak-and-chips meals. The stories focus on how the dish is spreading beyond casual venues into a wider range of eateries offering promotions and limited-time offers. The articles point to large volumes of meat being sold across venues, citing an example of roughly 600 kilograms of porterhouse per week. They also describe how the trend is being supported by weekly deal formats, including discounts and price-capped menus that bring steak frites options within about $50. Coverage highlights that customers can find the meal through changing daily or weekly specials rather than a single permanent menu item. While the outlets differ in where they direct readers for specific deals, they broadly agree that steak frites demand is driving aggressive pricing and constant rotation of offers. Overall, the reporting frames the trend as a Melbourne-wide hospitality pattern in which operators respond to consumer appetite for a familiar, portioned “steak and chips” style meal with frequent promotions.