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Som gæst på vores steakhouse vælger du selv, hvordan bøffen skal grilles, når du sætter kryds på stegesedlen. Husk blot, at der er mest smag i en bøf, der er stegt ”rød” eller ”medium”.

Skær bøffen over på midten, og se om den er stegt som bestilt. Spis så bøffen fra midten og udefter. På den måde får du det bedste først.

BREAD 4
With salted butter

GRAVAD LAX SALMON 19
with sourdough rye and sweet mustard

BEEF CROQUETTES 20
with pickled remoulade

WARM MARINATED OLIVES** 13
with feta

RICOTTA & ARTICHOKE TART 16
with rocket and pickled beetroot

SPICED WHITE BEAN DIP 12
with toasted seeds and crusty bready

BEEF TARTARE** 22
With horseradish, shallot, capers, croutons, & egg yolk

OYSTERS ½ DOZEN
- NATURAL* 32
- KILPATRICK* 34
- CHAMPAGNE* 34


* Gluten Free
**Gluten Free Optional
Please advise staff of any dietary requirements and/or allergies.

Dry Aged Beef

Sourced from Hereford cattle from our own farm, along with other British
breeds of cattle from the lush pastures of Victoria and South Australia. To
maintain quality at every step of the process, we hang, dry age and portion
the beef at our butchery in the Adelaide Hills for a minimum of 40 days.


RUMP STEAK
350G 45

The most flavoursome cut of steak. Coupled with the tenderising
effect of dry ageing makes this our go-to steak.


NEW YORK SIRLOIN (SIRLOIN ON THE BONE)
400G 55

A mainstay of high-end steakhouses around the world, the New York
steak has intense flavour from dry ageing and with great tenderness.


CÔTE DE BOEUF (RIBEYE ON THE BONE)
500G 65
700G 90

The 700 g steak is carved on to a board, and is enough for 2 people.
(Please allow 30 minutes cooking time for Medium Rare)


100 DAY DRY AGED BEEF
CÔTE DE BOEUF (RIBEYE ON THE BONE)

500G 100
Experience the effects of Dry Ageing when taken out to an
incredible 100 days. The flavours created when aged for this
length of time are unlike any other, with extreme flavour intensity
and tenderness. We recommend this cut not be cooked past Medium Rare.


*Please note, Dry Aged Beef does not benefit from cooking past medium.

 

Grassfed Beef

Sourced from King Island Beef. The year-round green grass of King Island off Tasmania allows for us to consistently offer you a certified grassfed product.

HANGER STEAK
300G 36

Hangs (hence the name) between the rib and the loin. This lesser
known steak has long been prized by butchers for its full flavour
and richness.
*Please note, Hanger steak does not benefit from cooking past medium

 

Grainfed Beef

Riverina Beef is sourced from cattle finished on a specialised ration program of Australian cereals and grains for a minimum of 150 days to deliver exquisite, substantially marbled steaks (marble score 2+).

EYE FILLET
160G 39
250G 52

The most tender cut of beef available.

CHATEAUBRIAND (EYE FILLET)
500G 100

Carved onto a board, and is enough for 2 people.
(Please allow 30 minutes cooking time for Medium Rare).

RIBEYE
300G 48

Very flavoursome, juicy and tender cut
from the upper rib cage between ribs 6-12.


T-BONE STEAK
300 DAY GRAINFED
500G 62

Grainfed for an incredible 300 days to produce extreme tenderness
and high marbling. This T-bone steak will simply melt in your mouth.

TOMAHAWK STEAK
200 DAY GRAINFED
1.5KG 160

Marble Score 2+ Tomahawk Steak. Designed to be shared
and is carved at your table.

 

Slow Cooked Ribs

1 RIB RACK** 27
2 RIB RACKS** 48

Served with our delicious house made sauce..

 

Ocean

TUNA STEAK* 38`
with shaved pickled carrot, and radish & rocket salad

 

Vegetarian

WILD MUSHROOM RISOTTO* 35
in a garlic sauce, topped with shaved parmesan

 

Steak Order Guide
BLUE - Red throughout, room temperature
RARE - Mostly red but pink towards the edges, lukewarm temperature
MEDIUM RARE - Red in the centre but mostly pink, warm temperature
MEDIUM - Mostly pink but brown towards the edges, hot temperature
MEDIUM WELL - Pink in the very centre but mostly brown, hot temperature
WELL DONE - Completely brown throughout, hot temperature

 

Sides

Rocket, pear, blue cheese, & walnuts* 12

Quinoa, wild rice, roast pumpkin, toasted seeds, sultanas, & hummus* 14

Cos lettuce, semi dried tomato, mixed olives, garlic croutons, butter vinaigrette, & shaved parmesan** 12

Baked mashed sweet potato, topped with fried shallots* 8

Seasonal greens, slivered almonds, butter vinaigrette* 10

Roasted carrots, marmalade glaze, kale chips* 10
 

Extras

LOBSTER TAIL 18

SAUCES 5ea

Béarnaise*
Pepper*
Mushroom*
BBQ Rib Sauce*

* Gluten Free
**Gluten Free Optional
Please advise staff of any dietary requirements and/or allergies.

A HEREFORD SPECIAL 15A 15
Vanilla ice cream with raisins in rum, glace ginger, whipped cream,
powder coffee, & caloric liquer

CRÈME BRÛLÉE 16

CARAMEL PANNA COTTA 16
with gingerbread and caramel drizzle

RICH CHOCOLATE TART 16
with cherry compote and cream

MANGO SORBET 16
with coconut praline and meringue

TASTING PLATE FOR TWO 24
Crème Brûlée
Caramel Panna Cotta
Mango Sorbet

CHEESE BOARD 34

COFFEE / TEA
Locally Roasted D’Angelo Blend 1 Coffee
or selection of hand plucked and hand
processed Tea Drop Tea.

ESPRESSO COFFEE 4
Short Black, Long Black, Flat White, Latte, Cappucino, Piccolo Latte, Macchiato, Mocha, Ristretto, etc.

TEA DROP 4
Supreme Earl Grey,
English Breakfast,
Honeydew Green,
Peppermint,
Lemongrass Ginger

SPICE OR VANILLA CHAI 4

Grilled Chicken Breast
With French fries and tomato sauce.

Beef Burger
With tomato sauce, lettuce, tomato, and French fries.

Sirloin Steak
(Approx. 125 g). With French fries or a baked potato.

Two Sausages
With French fries and tomato sauce.

Sugared Churros
With hot chocolate sauce and vanilla ice cream.

Vanilla Ice Cream
With hot chocolate sauce.

Prices in Australian Dollars. All prices are inclusive of GST. Prices are subject to alterations and misprints. A 10% surcharge applies on Public Holidays.  

 

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