Menukort

CIABATTA BREAD 2.5
With salted butter.

GRAVAD LAX SALMON 19
With baguette & sweet mustard sauce.

FRIED CHICKEN WINGS 18
With house made hot sauce.

BEEF CROQUETTES 19
With pickled celery, sweet mustard, capers, & dill.

MUSHROOM & CHEVRE TART 20
With betroot puree & toasted pine nuts.

SEARED TUNA 20
With ponzu, cress, & nori potato crisps.

OYSTERS ½ DOZEN 27
- NATURAL
With finger lime & black pepper.
- KILPATRICK
With smokey bacon & house made sauce.

150 Day 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 38
250G 47
The most tender cut of beef available.

CHATEAUBRIAND (EYE FILLET)
500G 92
Carved at your table, and is enough for 2 people.
(Please allow 30 minutes cooking time).

RIBEYE
300G 45
Very flavoursome, juicy and tender cut
from the upper rib cage between ribs 6-12.

RIBS (10 HOUR SLOW COOKED)
1 RIB RACK 27
2 RIB RACKS 39
Served with our delicious house made sauce.

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.

CÔTE DE BOEUF (RIBEYE ON THE BONE)
500G 58
700G 80
The 700 g steak is carved at your table, and is enough for 2 people.
(Please allow 30 minutes cooking time)

NEW YORK SIRLOIN (SIRLOIN ON THE BONE)
400G 49
A mainstay of high-end steakhouses around the world, the New York
steak has intense flavour from dry ageing and with great tenderness.
RUMP STEAK
350G 39
The most flavoursome cut of steak. Coupled with the tenderising
effect of dry ageing makes this our go-to steak.
*Please note, Dry Aged Beef does not benefit from cooking past medium.

Extreme Beef

Extreme Beef is reserved only for steaks that push the boundaries. All of
these steaks are highly unique in their nature and guaranteed to give you a memorable eating experience. Extreme Beef steaks are served with your choice of one of our delicious sauces.

100 DAY DRY AGED BEEF
CÔTE DE BOEUF (RIBEYE ON THE BONE)
500G 90
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.

T-BONE STEAK
300 DAY GRAINFED
600G 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 150
Marble Score 2+ Tomahawk Steak. Designed to be shared
and is carved at your table.

 

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.

Ocean

YELLOW FIN TUNA STEAK 38
With tomato and fennel salsa & bernaise sauce.
 

Vegetarian

POLENTA CAKE 35
With charred shallot, mushroom, broccolini,
pine nuts, & tomato relish.

SALAD
Rocket, pear, blue cheese & walnuts 10
Scandinavian slaw with cabbage, radish, & apple 10

WARM
Warm green beans, haloumi, & toasted almond 10
Apple balsamic glazed carrots & broccolini 10
Seared sprouts with lemon & olive oil 10

SAUCES
Béarnaise 5
Pepper 5
Mushroom 5

SURF & TURF
Add a lobster tail to any steak 16

CHIPS & SEASONED BUTTER
All main course meals are served with Beer Battered Chips
and your choice of Seasoned Butter (garlic or blue cheese)

 

A HEREFORD SPECIAL 15
Vanilla ice cream with raisins in rum, ginger,
whipped cream, powder coffee, Caloric liqueur.

CRÈME BRÛLÉE 15

CARAMALISED PEAR TARTLET 15
Mascarpone & blood orange curd.

PASSIONFRUIT SORBET 15
Toasted coconut, fresh & freeze dried fruits.

BLACK FOREST PARFAIT 15
Blackberry puree, macerated cherries & red velvet crumb.

TASTING PLATE FOR TWO 30
Crème Brûlée.
Passionfruit Sorbet.
Black Forest Parfait.

CHEESE BOARD 25
Selection of three cheeses served with lavasch, muscatels, quince paste & fruit.

COFFEE / TEA
Espresso Coffee  $4
Tea Drop  $4
Spice or Vanilla Chai  $4

AFFOGATO
Espresso shot with Vanilla Ice cream  $8
With a shot of Liqueur  $15

LIQUEUR COFFEE
Liqueur Coffee   $14

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.