Eye Fillet – The most tender, lean and mild in flavor. Best as rare or blue.
Porterhouse – located in the mid part of the hindquarters. According to legend, King Henry VIII of England so loved this steak, he dubbed it “Sir Loin”. Great all-rounder steak
Rib Eye – Scotch fillet left on the bone for extra flavor and juiciness from cooking.
T-Bone – two steaks in one. Eye fillet one side and porterhouse on the other.
Scotch Fillet – This cut is rib eye without the bone and has a ribbon of marbling which melts during cooking, leaving a very succulent and juicy steak.
Wagyu – Our ‘melt in your mouth’ Wagyu is highly regarded for its marbling, softer composition, flavour and finer meat texture. The meat is aged at least 200 days and has a marble count of 4-5.
Black Angus – Pure Angus breed selected from Australian feedlot , grain fed with a minimum aging of 100 days+. M.S.A graded.
M.S.A. (Meat Standards Australia) – Meat Standards Australia is a beef grading program that labels beef with a guaranteed grade. Our MSA is sourced from around Australia and has been fed on both grain and grass.
Yearling Grade – Our Yearling grade beef has been grass fed, aged at 42 months and is from right here in Victoria. Aged for at least 28 days with a marble count of 1.
HOUSE-BAKED BREAD (v) with your choice of
Garlic & herb 9
Garlic & three cheese melts 12
BRUSCHETTA, toasted sourdough bread topped with tomato, onion, cucumber tossed with Mediterranean salsa verde, feta cheese and balsamic reduction 15
MARINATED MIXED WARM OLIVES, E.V.O, chili, garlic, lemon 10
FRESHLY-SHUCKED OYSTERS IN ½ SHELL
Kilpatrick 18 / 32
LEMON-PEPPERED CALAMARI, house-made tomato relish, lime aioli 16 / 28
FRIED SOUTHERN CHICKEN WINGS with sticky chili margarita sauce 15
LOADED FRIES, beer battered chips, mixed cheese, bacon, smoky gravy 15
GRILLED BEEF CHEVAPCHICHI, smoked capsicum relish (gf) 15 / 27
GLAZED LAMB RIBLETS, sweet soy, tamarind, toasted sesame 16
Annual Steak Pass holders – Steaks marked with * are $15
All grilled dishes served with Steakhouse Grill 66 coleslaw.
T-BONE 300g * 27
Western District VIC
EYE FILLET 220g * 34
PORTERHOUSE 250g * 28
RIB EYE 350g 38
Emerald Valley NSW
SCOTCH FILLET 250g * 29
RUMP 300g * 28
Oakey Reserve QLD
WAGYU TENDEROLOIN 200g 39
Darling Downs QLD
WAGYU SCOTCH FILLET 300g 46
Darling Downs QLD
600G RESERVED ANGUS RIB EYE 49
Hunter Valley, NSW
GARLIC & HERB LAMB CUTLETS 32
Tarwin River, VIC
FISH of the DAY M.P
GRILLED boneless ½ CHICKEN 25
CAPE OTWAY PORK BELLY 26
B.B.Q PORK RIB 500g 34
Sauces (gf) 3
Forest mushroom / Red wine / Creamy peppercorn / Blue cheese butter / Black garlic aioli / Chili trio – fresh, pickled, sambal
Condiments available include whole grain mustard, Dijon mustard, hot English mustard and horseradish
Using 100% grass-fed Victorian Black Angus beef.
All burgers are built on charred onion, fresh lettuce, tomato, pickled dill cucumber, Pain au lait bread and garnish of small fries.
66 SIGNATURE (p) 18.5
180g Angus patty, slow-braised wagyu brisket, double smoked Kaiser, American cheddar, house-made smoky gravy sauce
180g Angus patty, American cheese, caramelised onion, dill pickled cucumber, house-made tomato ketchup
OZ BUSH (p) 17
180g Angus patty, grilled bacon, jack cheese, beetroot, fried egg, bush tomato chutney
LE CHOOK 16
Grilled free-range chicken fillet, cheddar cheese, caramelised onion, black garlic mayo
FOREST GUMP (v) 15
Fresh corn, chick pea & pumpkin patty, melting cheddar, rocket, garden herb aioli
180g Black Angus patty 5
Fried egg 1
Gluten free bread 3
Garlic & herb roasted mushroom, grated feta (gf) 8
Seasonal market vegetables simply tossed with olive oil (gf) 8
Creamy Paris mash (gf) 8
Beer battered steak fries 8
Mixed garden salad with house dressing (gf) 8
Asian slaw of mixed cabbage, aromatic herbs, crunch shallot, chili lime dressing 8
Select any 3 sides 22 / 4 sides 28
STICKY MEDJOOL DATE PUDDING 14
rich but light fluffy pudding served with vanilla bean icecream, butter toffee sauce
House-baked N.Y CHEESE CAKE (n) 12
strawberry compote, whipped crème fraiche
ICE CREAM SUNDAE 12
vanilla bean ice cream, toasted marshmellow, stawberries, chocolate sauce, whipped cream
Our signature DARK CHOCOLATE FONDANT 16
made with the finest Belgian 70% couverture cocoa butter for a rich and silky texture with molten lava centre, served with vanilla bean ice cream and forest berry compote (Please allow 15 minutes)
Order a fondant with 2 × Espresso Martini to share 39
AFFOGATO – a shot of espresso with vanilla bean ice cream 8 add a shot of your favourite liqueur 14