Menu

Ordering your steak “rare” to “medium” will result in your beef being more tender and flavoursome than a “well done” steak. Cut through the middle of your steak to see whether it has been grilled to your satisfaction. Eat the steak from the middle, and you will be eating the best part first.

 

House Made Rye Bread $2.5
With salted butter.

Gravad Lax Salmon $19     
With a sweet mustard sauce. Carved at your table.

Slow Cooked Octopus $20
Charred capsicum coulis, sugar snap peas, pickled onion, finger lime.

Beef Croquettes $19
Roasted celery & pickled onion jam.

Duck Liver Pâté $20
House made brioche, cinnamon and fig jam, cornichons.

Asparagus Spears $18
French radish, celery hearts, brown butter vinaigrette.

Pork Belly $18
Spiced carrot purée, pickled cabbage, crackling wafer.

Oysters ½ dozen    $27
Natural - Apple cider, dill, shallot vinaigrette.
Baked - Pancetta, red pepper dressing.

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.

EYE FILLET
160g    $38
250g    $47
The most tender cut of beef available.

CHATEAUBRIAND (EYE FILLET)
500g    $92
Carved at your table, and is enough for 2 people.
(Please allow 30 minutes cooking time.)

SIRLOIN
250g    $37
Fine grained, low in fat, the Sirloin is a tender steak with good flavour intensity.

RIBEYE
300g    $45
Very flavoursome, juicy and tender cut from the upper rib cage between ribs 6-12.

T-BONE
500g    $55
The best of both worlds. Eye Fillet and Sirloin in the one steak.

HANGER STEAK
300g    $35
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)
500g    $58
700g    $80
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)
400g   $49

RUMP STEAK
350g    $38
The most flavoursome cut of steak. Coupled with the tenderising effect of dry ageing makes this our go-to steak.

Extreme Beef

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.

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.


GRASSFED TOMAHAWK STEAK
1.4kg Certified Grassfed
Marble Score 2+ Tomahawk Steak.    $140

All Extreme Beef steaks come with House Made Chips and Your Choice of Sauce.
 

Dry Aged Mutton
Dry Aged Saltbush Mutton loin
300g    $35
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.
 

Ribs
BEEF SHORT RIBS (10 Hour Slow Cooked)

1 Rib Rack    $27
2 Rib Racks   $39
Served with our delicious house made sauce.
 

Ocean
BARRAMUNDI FILLET   
 
Oven baked NT Barramundi fillet with sorrel butter    $38
 

 

 

SALAD
Rocket, pear, blue cheese & walnut    $10
Quinoa grain, tahini, feta, tomato, mint & parsley    $10


WARM

Chargrilled eggplant, parmesan crumb, tomato relish    $10
Roasted field mushroom & confit garlic    $10
Seasonal Vegetables    $10
Ask your waiter for today's selection


SAUCES
Béarnaise    $5
Pepper   $5

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)
 

 

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

 

COFFEE
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


AFFOGATO
Espresso shot with Vanilla Ice cream  8

With a shot of Liqueur  15
Frangelico, Baileys, Tia Maria, Galliano, Kahlua

LIQUEUR COFFEE

Liqueur Coffee   14
Long black with a shot of Spirit/Liqueur topped with whipped vanilla bean cream

Irish (Jamesons)
Irish (Baileys)
Russian (Vodka)
French (Cointreau)
Jamaican (Tia Maria/Rum)

 

 

Grilled Chicken Breast
With French fries and tomato sauce.

Beef Burger
With tomato sauce, lettuce, tomato, and French fries.

Sirloin Steak
(Approx. 125 g). With French fries or a baked potato.

Two Sausages
With French fries and tomato sauce.

Sugared Churros
With hot chocolate sauce and vanilla ice cream.

Vanilla Ice Cream
With hot chocolate sauce.

Prices in Australian Dollars. All prices are inclusive of GST. Prices are subject to alterations and misprints. A 10% surcharge applies on Public Holidays.  

 

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