With salted butter
GRAVAD LAX SALMON 19
with sourdough rye and sweet mustard
WARM MARINATED OLIVES 14
BAKED CAMEMBERT 20
with blueberries, honey, pecan nuts, herbs, and crusty bread
CHICKEN WINGS 18
baked in hot sauce, served with blue cheese sauce
BEEF TARTARE 24
With horseradish, shallot, capers, croutons, & egg yolk
OYSTERS 1/2 DOZEN
- NATURAL 32
- KILPATRICK 34
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.
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)
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)
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)
*Please note, Dry Aged Beef does not benefit from cooking past medium.
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+).
The most tender cut of beef available.
CHATEAUBRIAND (EYE FILLET)
Carved onto a board, and is enough for 2 people.
(Please allow 30 minutes cooking time for Medium Rare).
Very flavoursome, juicy and tender cut
from the upper rib cage between ribs 6-12.
200 DAY GRAINFED
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.
LEMON SOLE 35
Whole baked fish with capers, lemon, and garlic butter. Sole is a light flavoured flat fish, it is served whole with the head and bones. Please be care when eating, we recommend gently scraping the meat off of the bones.
with roast veg, olives, pesto, and parmesan
PORK BELLY 40
Slow cooked honey mustard glazed pork belly with parsnip puree, braised red cabbage, and roast apple.
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
All steaks and ribs come with chips on the side, all steaks come with your choice of Garlic Butter or Blue Cheese Butter to melt over the steak.
Rocket, pear, blue cheese, & walnuts 12
Roast mushrooms with leeks, wild rice, hazelnuts, balsamic vinaigrette 14
Seasonal greens, slivered almonds, butter vinaigrette 10
Roasted vegetables with whipped feta 14
LOBSTER TAIL 18
DESSERT & KAFFEadd
A HEREFORD SPECIAL 15
Vanilla ice cream with raisins in rum, glace ginger, whipped cream,
powder coffee, & caloric liquer
CRÈME BRÛLÉE 16CRÈME 16
NUTELLA PANNA COTTA 16NUTELLA 16
with hazelnut praline and cream
MAPLE POACHED APPLES 16MAPLE 16
with cinnamon oat crumble and cream
STICKY DATE PUDDING 16STICKY 16
with walnuts, toffee sauce, and ice cream
TASTING PLATE FOR TWO 24
Nutella Panna Cotta
Maple Poached Apples
CHEESE BOARD 36
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,
SPICE OR VANILLA CHAI 4
Grilled Chicken Breast
With French fries and tomato sauce.
(Approx. 125 g). With French fries or a baked potato.
With French fries and tomato sauce.
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.