Steakhouse Menu

 The modern Australian steakhouse menu features a fantastic range of a la carte dishes, steaks, grills and more.

Cuts of Meat

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.

Guide to our Steaks

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.

Starters

HOUSE-BAKED BREAD with your choice of

Garlic & herb 9

Garlic & cheese 12

Bruschetta 14

MARINATED MIXED OLIVES, E.V.O.O, chili, garlic, lemon  10

FRESHLY-SHUCKED OYSTERS

Natural 17/30

Kilpatrick  19/34

LEMON PEPPERED CALAMARI, tomato relish, lime aioli 15

SOUTHERN FRIED CHICKEN WINGS tossed with sticky chili margarita sauce 16

GRILLED BEEF CHEVAPCHICHI, smoked capsicum chutney 16

GLAZED LAMB RIBS, sweet soy, tamarind, toasted sesame 17

Steaks & Grills

Annual Steak Pass holders – Steaks marked with * are $15
All grilled dishes served with Steakhouse Grill 66 coleslaw.

T-BONE 300g * 28
Western District VIC

EYE FILLET 220g * 34
Gippsland  VIC

PORTERHOUSE 250g * 28
Emerald Valley NSW

RIB EYE 300g 36
Emerald Valley NSW

SCOTCH FILLET 250g * 29
Oakey Reserve  QLD

RUMP 300g * 28
Oakey Reserve  QLD

WAGYU TENDERLOIN 200g 40
Darling Downs QLD

600G RESERVED ANGUS RIB EYE 49
Hunter Valley NSW

WAGYU SCOTCH FILLET 300g 46
Darling Downs QLD

GRILLED boneless ½ CHICKEN 28

GARLIC & HERB LAMB CUTLET 32
Tarwin River VIC

MIXED GRILL PLATTER (min. 2 people) 45 per person
Angus steak fillet, grilled chicken, pork belly, King prawns, lamb riblets, calamari, red wine jus, garnished with herb & olive salsa verde
Add NATURAL OYSTERS (3.5EA)    KILPATRICK OYSTER (4 EA)

STEAKHOUSE GRILL 66 BIG CUTS  M.P
Please see your waiter for today’s selection. Subject to availability.

Sauces    (G) – Forest mushroom, red wine, creamy peppercorn, blue cheese butter, black garlic aioli, chili trio (fresh, pickled and sambal) 3

Condiments available include whole grain mustard, Dijon mustard, hot English mustard and horseradish

Main

SURF & TURF (G) 38
250g Porterhouse, grilled King prawns, Paris mash served with red wine sauce

PORK SPARE RIB (G)(P)  half-rack  34 /full-rack 64
Sticky BBQ pork ribs, house-made pickles

PORK BELLY (G)(P)   29
Slow cooked pork belly with crispy skin, parsnip purée, apple fennel salad, caponata

FISH of the DAY with seasonal condiments (please see your waiter) M.P

Tender crispy CALAMARI, rocket salad, raspberry balsamic dressing, lime aioli 28

PASTA ORECCHIETTE, broccoli, Tuscan olives tossed with garlic and chili oil (V) (VG) 25

Burgers

Using 100% grass-fed Victorian Black Angus beef.
All burgers are built with grilled onion, fresh lettuce, tomato, pickled dill cucumber, American cheese, black sesame milk bun and accompanied by small fries.

66 SIGNATURE (P) 18.5
180g Angus patty + slow-braised wagyu brisket + double smoked Kaiser + smoky gravy

CLASSIC 16
180g Angus patty + house-made maple tomato ketchup

OZ BUSH (P) 18.5
180g Angus patty + grilled bacon + beetroot + fried egg + bush tomato chutney

LE CHOOK 16
Grilled free-range chicken fillet + black garlic aioli

FOREST GUMP (V) 16
Fresh corn, chick pea & pumpkin patty + rocket + herb aioli

 

ADD-ONS
180g Black Angus patty 5
Fried egg 1
Bacon 3
Gluten free bread 3

Sides

Garlic & herb roasted mushroom, grated feta (G) 8

Seasonal market vegetables simply tossed with lemon vinaigrette (G) 8

Honey roasted pumpkin, balsamic dressing (G) 8

Creamy Paris mash (G) 8

Beer battered steak fries 8

Mixed garden salad with lemon vinaigrette (G) 8

Asian slaw of mixed cabbage, aromatic herbs, crunch shallot, chili lime dressing (G) 8

 

Select any 3 sides 22 / 4 sides 28

Dessert

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)
SPECIAL: FONDANT TO SHARE WITH 2 ESPRESSO MARTINI 39

STICKY DATE PUDDING 14
Rich but light fluffy pudding served with vanilla bean ice-cream, butter scotch sauce

BAKED N.Y CHEESE CAKE 12
Strawberry compote, crème fraiche

TIRAMISU 12
Marsala wine, amaretto liquor infused luscious mascarpone layered between bitter coffee-soaked biscuits create the perfect balance. Finished with espresso glaze. (N)

AFFOGATO – a shot of espresso with vanilla bean ice cream 8
add a shot of your favourite liqueur 14