Located where Madam S’Ate recently stood, District 8 is a Parisian-style steakhouse brasserie that offers premium cuts of steak from the best quality free-range farms in Australia. There is a full bar offering signature and classic cocktails, and a range of wines and spirits. From the all-day à la carte menu, we tried the pork and pistachio terrine served with house-pickled vegetables and salad (HK$135), which went well with their home-made bread and a glass of wine – a perfect start. Next we tried the house’s own pork and fennel sausage with harissa and celeriac (HK$180), which was another winner – plump and juicy, it went well with the BEEFit cocktail of Wagyu beef fat-washed bourbon, smoky whisky, burnt honey syrup and bitters, garnished with house-made Wagyu jerky. For mains we tried the Rangers Valley Hanger (280g, HK$330) from New South Wales, where they specialise in Black Angus and Wagyu crossbreeds. For taste, it is the best of both worlds as the meat is tender and flavourful but not too fatty – it was perfect cooked medium. Our dish was enough for two, coming with fries. We also went for the charred cauliflower dressed with vadouvan spices and smoked yogurt (HK$110), which complemented the steak – we liked the hot and smoky aftertaste of the cauliflower. For dessert, the lemon tart and cheesecake served with crème fraîche (both HK$80 a slice) were perfect to finish with. We enjoyed the relaxed ambience as the restaurant is open to a patio offering plenty of alfresco space. It’s the ideal spot for after-work drinks and lazy weekend lunches. District Eight, R009 R/F, Elements, 1 Austin Road West, Tsim Sha Tsui, 2537 7555