Hankering for a taste of Down Under but don't feel like crossing the pond? Loyal Black Stump foodies will be glad to hear that the popular Australian steakhouse has opened its second branch on Central's busy Stanley Street. While the new location doesn't offer the original's al fresco option, its 80-seat interiors use natural materials such as vintage wood and unfinished stone for the same outdoor vibe. Dishes helmed by head chef Philip Cheng include exotic grilled kangaroo strip loin and the always-satisfying 10 oz Australian Black Angus rib eye. Seafood lovers can tuck into king prawns, barramundi and salmon fillet heaped upon one plate in the Bondi Beach seafood mixed grill. Or go for the surf-and-turf for a combination of Black Stump's best steak and seafood choices. Dishes are matched with a selection of red and white Australian wine for an authentic coastal experience. - Rebecca Lo

Black Stump, 2/F 11 Stanley Street, Central, 852-2525-3030