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

FRESHLY-SHUCKED OYSTERS
Natural 18/32
Kilpatrick 19/34

LEMON PEPPERED CALAMARI, tomato relish, lime aioli 17

SOUTHERN FRIED CHICKEN WINGS tossed with sticky chili margarita sauce 16

SEARED SCALLOPS, cauliflower puree, sticky grain rice, double smoked bacon 18

B.B.Q LAMB RIB, sweet & sour tamarind glaze 17

CAESAR SALAD, poached egg, shaved parmesan, white anchovy, croutes (v) 15

Steaks & Grills

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

T-BONE 300g * 29
Western District VIC

PORTERHOUSE 250g * 29
Emerald Valley NSW

SCOTCH FILLET 250g * 32
Oakey Reserve QLD

WAGYU TENDERLOIN 200g 62
Darling Downs QLD

WAGYU SCOTCH FILLET 300g 64
Darling Downs QLD

EYE FILLET 220g * 34
Gippsland VIC

RIB EYE 300g 36
Emerald Valley NSW

RUMP 300g * 29
Oakey Reserve QLD

GARLIC & HERB LAMB CUTLET 36
Tarwin River VIC

GRILLED boneless ½ CHICKEN 28

600G RESERVED ANGUS RIB EYE 58

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

FESTIVE MIXED GRILL PLATTER (min. 2 people) 120
Angus steak fillet, grilled chicken, pork belly, lamb ribs, King prawns, calamari served with Paris mash, coleslaw, red wine jus, salsa verde

STEAKHOUSE GRILL 66 SPECIAL BOARD 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

PORK SPARE RIB (G)(P) half-rack 36 /full-rack 66
Sticky BBQ pork ribs, house pickles

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

S66 signature DOUBLE PARMA 27
Double layered crumbed chicken fillets, tomato, basil, sliced Kaiser ham, three cheeses, summer quinoa salad (P)

SEAFOOD PASTA 29
King prawns, mussels, clams, squid simply tossed with olive oil, chili & garlic

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

CALAMARI & PRAWN SALAD 28
Crispy calamari & prawns, rocket salad, raspberry dressing, lime aioli

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

Burgers

Using 100% grass-fed Victorian Black Angus beef. Hand-crafted by our chefs.
All burgers served with a side of fresh lettuce, tomato, pickled dill cucumber and built on American cheese, black sesame milk bun

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
Crumbed 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 6
Fried egg 2
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
Creamy Paris mash (G) 8
Beer battered steak fries 8
Mixed garden salad, tomato, red onion, 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 ice cream and forest berry compote (Please allow 15 minutes)
SPECIAL: FONDANT TO SHARE WITH 2 ESPRESSO MARTINI 39

STICKY DATE PUDDING 12
Rich but light fluffy pudding served with hazelnut gelato, butter scotch sauce

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

CHOCOLATE MOUSSE 12
Mixed berries, toasted macadamia praline, marshmallow

DUO GELATO 12
Hazelnut and boysenberry gelato with poached fruit, white chocolate meringue

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

NOTE: THE ABOVE IS A SAMPLE MENU ONLY. MENU IS SUBJECT TO CHANGE WITHOUT NOTICE