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.
The most tender cut of beef available.
CHATEAUBRIAND (EYE FILLET)
Carved at your table, and is enough for 2 people.
(Please allow 30 minutes cooking time.)
Fine grained, low in fat, the Sirloin is a tender steak with good flavour intensity.
Very flavoursome, juicy and tender cut from the upper rib cage between ribs 6-12.
The best of both worlds. Eye Fillet and Sirloin in the one steak.
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)
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)
The most flavoursome cut of steak. Coupled with the tenderising effect of dry ageing makes this our go-to steak.
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
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
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.
BEEF SHORT RIBS (10 Hour Slow Cooked)
1 Rib Rack 27
2 Rib Racks 39
Served with our delicious house made sauce.
Oven baked NT Barramundi fillet with sorrel butter 38
Rocket, pear, blue cheese & walnut 10
Quinoa grain, tahini, feta, tomato, mint & parsley 10
Roasted sweet potato & provolone crumb 10
Roasted field mushroom & confit garlic 10
Seasonal Vegetables 10
Ask your waiter for today's selection
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)
DESSERT & KAFFEadd
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
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
Espresso shot with Vanilla Ice cream 8
With a shot of Liqueur 15
Frangelico, Baileys, Tia Maria, Galliano, Kahlua
Liqueur Coffee 14
Long black with a shot of Spirit/Liqueur topped with whipped vanilla bean cream
Jamaican (Tia Maria/Rum)
Grilled Chicken Breast
With French fries and tomato sauce.
With tomato sauce, lettuce, tomato, and French fries.
(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.