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BREAD $2.5
With salted butter

GRAVAD LAX SALMON $19
With brioche, sweet mustard, & creme fraiche

COQ AU VIN $20
With turned vegetables, polenta cake, & a red wine sauce

CARAMEL GLAZED PORK BELLY $20
With crackling wafer, radicchio, & pumpkin puree

MUSHROOM PATE $19
With wonton crisps & truffle infused oyster mushroom

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

OYSTERS ½ DOZEN $28
- NATURAL
- KILPATRICK

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 42

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 50

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 60

700G 85

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 95

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 49

The most tender cut of beef available.
 

CHATEAUBRIAND (EYE FILLET)

500G 95

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 sharedand is carved at your table.

 

Slow Cooked Ribs

1 RIB RACK 27

2 RIB RACKS 44
Served with our delicious house made sauce..

 

Ocean

BARRAMUNDI FILLET 38

Served with our beer battered chips.

 

Vegetarian

VEGETABLE RAGU 35

With smashed polenta and fried shallots

 

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
 

Rocket, pear, blue cheese, & walnuts 10
Cos lettuce, anchovy, croutons, capers,& parmesan 10
Heirloom beetroot, burnt mandarin, marinated chevre, & vino cotto 10
Green beans, raspberries, almonds, & butter vinaigrette 10
Confit carrot, watercress, prosciutto, & fried shallot 10

Extras

COMPLIMENTARY ACCOMPANIMENTS
All of our steaks are served with your choice of Garlic Butter or Blue Cheese Butter and a side of beer battered chips.

LOBSTER TAIL 18

SAUCES 5ea
Béarnaise
Pepper
Mushroom

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

CRÈME BRÛLÉE 15

BUTTERMILK PANNA COTTA  15
with apple and rhubarb compote & cinnamon crumble

CHOCOLATE MOUSSE 15
with red velvet sponge, macerated cherries, & blackberry compote

STICKY DATE PUDDING 15
with smoked ice cream & whisky butterscotch

TASTING PLATE FOR TWO 30
Crème Brûlée
Buttermilk Panna Cotta
Chocolate Mousse

CHEESE BOARD 25

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.