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 3.5 each
Kilpatrick 4 each

LEMON PEPPERED CALAMARI, lemon myrtle, lime aioli 16

SOUTHERN FRIED CHICKEN WINGS tossed with hot buffalo sauce 16

SEARED SCALLOPS, cauliflower puree, double smoked bacon 18

SPICY ARANCINI, romesco, herb aioli, roquette 16

CAPRESE SALAD, heirloom tomato, fresh mozzarella, basil 16

Steaks & Grills

All grilled dishes served with Steakhouse Grill 66 coleslaw.

T-BONE 300g (grass)  32
Western District VIC

PORTERHOUSE 250g (grass)  32
Boss Hereford NSW

SCOTCH FILLET 300g (grain) 36
Oakey Reserve QLD

WAGYU TENDERLOIN 200g 62
Darling Downs QLD

WAGYU SCOTCH FILLET 300g 64
Darling Downs QLD

EYE FILLET 220g (grass) 36
Gippsland VIC

RIB EYE 300g (grass) 36
Emerald Valley NSW

RUMP 200g (grain) 29
Oakey Reserve QLD

GARLIC & HERB LAMB CUTLET 36
Tarwin River VIC

GRILLED boneless ½ CHICKEN 29

600G RESERVED ANGUS RIB EYE 70

SURF & TURF (G) 42
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 cutlets, King prawns, calamari served with Paris mash, coleslaw, red wine jus

STEAKHOUSE GRILL 66 TOMAHAWK (1.2kg) (grain-fed) 140
choice of sauce and 2 sides special
Please allow for cooking time, approx 25 mins
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 70
Sticky BBQ pork ribs, house pickles

PORK BELLY (G)(P) 32
24hrs Sous-vide pork belly with crispy skin, pumpkin purée, braised cabbage

LAMB SHANK    32
12hrs slow braised lamb shank, crumbed and served with baked Zucchini and braising jus.

SEAFOOD PASTA 30
King prawns, scallops, clams, squid simply tossed with olive oil, chili & garlic

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

MAIN CALAMARI  29
Crispy calamari, rocket salad, raspberry dressing, lime aioli

MUSHROOM RISOTTO (V) (VG) 26
Forest mushroom, parmesan, balsamic glaze

Burger Lunch Special

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

CLASSIC 20
180g Angus patty + house-made maple tomato ketchup
served with chips and soft drink

LE CHOOK 20
Crumbed free-range chicken fillet + black garlic aioli
served with chips and soft drink

ADD-ONS
180g Black Angus patty 6
Fried egg 2
Bacon 3
Gluten free bread 3

AVAILABLE ONLY AT LUNCH TIME

NOT AVAILABLE ON SPECIAL OCCASIONS!!

Sides

Garlic & herb roasted mushroom, grated feta (G) 10
Seasonal market vegetables simply tossed with lemon vinaigrette (G) 10
Creamy Paris mash (G) 10
Beer battered steak fries with aioli 10
Mixed garden salad, tomato, red onion, lemon vinaigrette (G) 10
Roasted Pumpkin, pumpkin seeds, raspberry balsamic dressing (G)(V)(VG) 10
Select any 3 sides 27 / 4 sides 34

Dessert

DARK CHOCOLATE FONDANT 18
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 40

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

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

CHOCOLATE MOUSSE 14
Berry Compote and Peanut Praline

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