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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.

House Made Rye Bread    2.5
With salted butter.


Gravad Lax Salmon    19     
With a sweet mustard sauce. Carved at your table.


Oven Baked Kingfish    20
Creamed cress, sea blite, black caviar & lemon gel.


Beef Croquettes    19
Roasted celery & pickled onion jam.


Duck Breast Prosciutto    20
Roasted beet purée, confit shallot & duck fat croutons.


Asparagus Spears    18
French radish, celery hearts, brown butter vinaigrette.


Frikadeller (Danish Meatballs) 18
Braised red cabbage, pickled cucumber, vino cotto reduction.


Oysters     ½ dozen    24
Natural     Apple cider dill, shallot vinaigrette.
Baked     Chorizo & salsa.

Certified Grass fed Beef

Chefs and farmers know that happy, healthy animals taste better, which is why we use Pinnacle Certified Grassfed Beef. Sourced only from the Top 4% of MSA Graded Cattle in Australia, Pinnacle Beef is 100% Grass Fed, Marble Score 2+, Free Range, No Hormones and Antibiotic Free - GUARANTEED.

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.)

SIRLOIN
250g    37
400g    42
Fine grained, low in fat, the Sirloin is a tender steak with good flavour intensity.

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

T-BONE
500g    55
The best of both worlds. Eye Fillet and Sirloin in the one steak.

HANGER STEAK
300g    35
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.
 

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. We hang and dry age the beef in our purpose built facility in the Adelaide Hills for a minimum of 45 days, before butchering in-house. The result is the ultimate expression of beef in terms of flavour and tenderness.
*Please note, Dry Aged Beef does not benefit from cooking past medium.

45 Day Dry Aged Beef

CÔTE DE BOEUF (Ribeye on the Bone)
500g    58
700g    80
The 700g 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

RUMP STEAK
350g    38
The most flavoursome cut of steak. Coupled with the tenderising effect of dry ageing makes this our go-to steak.

Extreme Beef

100 DAY DRY AGED 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.

45 DAY DRY AGED TOMAHAWK
Tomahawks range between 1.0 to 2.0kg
Price charged on weight ($10 per 100g)     ***

MARBLE SCORE 4+ GRASSFED SIRLOIN STEAK
400g    65
This wonder from Little Joe is at the global summit of grassfed beef quality. Marble score 4+ from grassfed beef has previously been unheard of. A must try.

All Extreme Beef steaks come with House Made Chips and Your Choice of Sauce.
 

Dry Aged Mutton
Dry Aged Saltbush Mutton loin
300g    35
We have developed this world first product - dry aged mutton.  Sourced from Dorper sheep grazed on saltbush in the pastoral regions of South Australia, we dry age it for 30 days. The result is a super tender piece of meat, packed with flavour.  It’s everything you love about lamb, but tastes nothing like the mutton horror stories your parents may have mentioned.
 

Ribs
BEEF SHORT RIBS (10 Hour Slow Cooked)

1 Rib Rack    27
2 Rib Racks    39
Served with our delicious house made sauce.
 

Ocean
BARRAMUNDI FILLET   
 
Oven baked NT Barramundi fillet with sorrel butter    38
 

 

 

SALAD
Rocket, pear, blue cheese & walnut    10
Quinoa grain, tahini, feta, tomato, mint & parsley    10


WARM

Roasted sweet potato & provolone crumb    10
Roasted field mushroom & confit garlic    10
Seasonal Vegetables    10
Ask your waiter for today's selection


SAUCES

Béarnaise    5
Pepper    5


SURF & TURF

Add a lobster tail to any steak    16


HOUSE MADE CHIPS

All main courses are served with:
House Made Chips
Seasoned Butter (Garlic or Truffle)
 

 

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

Crème Brûlée     15

Buttermilk Panna Cotta        15
Honeyed figs & blue cheese mascarpone.

Dark Chocolate Ice Cream     15
Salted caramel ganache, candied hazelnuts & chocolate shards.

Warm Date Pudding     15
Brown butter ice cream.

Trio Tasting Plate for Two     30
Crème Brûlée. Dark Chocolate Ice Cream. Warm Date Pudding.

Cheese Board     25

 

COFFEE
Locally roasted Altura Coffee made from AA Grade Arabica coffee beans or selection of hand plucked and hand processed Tea Drop tea.

Espresso Coffee  4
Tea Drop  4.20

Supreme Earl Grey, English Breakfast, Honeydew Green, Peppermint, Lemongrass Ginger

Spice or Vanilla Chai  4


AFFOGATO
Espresso shot with Vanilla Ice cream  8

With a shot of Liqueur  15
Frangelico, Baileys, Tia Maria, Galliano, Kahlua

LIQUEUR COFFEE

Liqueur Coffee   14
Long black with a shot of Spirit/Liqueur topped with whipped vanilla bean cream

Irish (Jamesons)
Irish (Baileys)
Russian (Vodka)
French (Cointreau)
Jamaican (Tia Maria/Rum)

 

 

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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