House Made Rye Bread $2.5
With salted butter.
Gravad Lax Salmon $19
With a sweet mustard sauce. Carved at your table.
Steamed Mussels $20
Garlic, white wine, chilli and parsley.
Onion & Mushroom Tart $19
Quail egg, rocket leaves, pecorino cheese.
Chicken Liver Pâté $18
House brioche, apple chutney.
Duck Terrine $20
Caramelised onion, parma ham, dried fig jam, crostini.
Spicy Chicken Wings $19
(Danish meatballs). With braised red cabbage, parsley and pickled cucumber.
Oysters ½ Dozen $30
Natural - Shallot and sherry vinegar.
Kilpatrick - Smoked bacon and house made sauce.
Baked - garlic, herb butter & parmesan.
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.
The most tender cut of beef available.
CHATEAUBRIAND (EYE FILLET)
Carved at your table, and is enough for 2 people.
(Please allow 30 minutes cooking time.)
Fine grained, low in fat, the Sirloin is a tender steak with good flavour intensity.
Very flavoursome, juicy and tender cut from the upper rib cage between ribs 6-12.
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)
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)
The most flavoursome cut of steak. Coupled with the tenderising effect of dry ageing makes this our go-to steak.
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 carved at your table $140
300 DAY GRAINFED T-BONE STEAK
Grainfed for an incredible 300 days to produce extreme tenderness
and marbling, this Signature Beef T-bone steak will melt in your mouth.
All Extreme Beef steaks come with House Made Chips and Your Choice of Sauce.
DRY AGED MUTTON
Dry Aged Saltbush Mutton loin
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.
BEEF SHORT RIBS (10 Hour Slow Cooked)
1 Rib Rack $27
2 Rib Racks $39
Served with our delicious house made sauce.
Oven baked NT Barramundi fillet with sorrel butter $37
Rocket, poached pear, blue cheese $10
Spiced butternut pumpkin, ancient grains, feta cheese and basil pesto $10
Coleslaw, white and red cabbage, carrots and mustard dressing $10
Potato gratin, rosemary and garlic cream $10
Braised red cabbage, smoked bacon $10
Seasonal Vegetables $10
Ask your waiter for today's selection.
House made chips $5
SURF & TURF
Add a lobster tail to any steak $16
All main courses are served with your choice of:
Seasoned Butter (Garlic or Truffle)
DESSERTS & COFFEEadd
A Hereford Special 15
Vanilla ice cream with raisins in rum, ginger, whipped cream, powder coffee, Caloric liqueur.
Crème Brûlée 15
honey and lavender ice cream.
Coconut Panna Cotta 15
Pineapple and mango salsa.
Chocolate Mocha Tart 15
Kahlua cream and vanilla ice cream.
Spiced Date Pudding 15
Caramel sauce, praline ice cream.
Mixed Dessert Plate for Two 30
Coconut Panna Cotta. Spiced Date Pudding. Chocolate Mocha Tart. Crème Brûlée.
Cheese Board 25
Quince paste, grapes, lavosh biscuits.
COFFEE / TEA
Espresso Coffee 4
Chai, Earl Grey, English Breakfast, Green, Lemon Grass, Peppermint.
Spice Chai 4
Espresso shot 8
with Vanilla Ice cream
With a shot of Liqueur 15
Frangelico, Baileys, Tia Maria, Galliano, Kahlua.
Liqueur Coffee 14
Long black with a shot of Spirit/Liqueur topped with whipped vanilla bean cream.
Jamaican (Tia Maria/Rum)
Grilled Chicken Breast
With French fries and tomato sauce.
With tomato sauce, lettuce, tomato, and French fries.
(Approx. 125 g). With French fries or a baked potato.
With French fries and tomato sauce.
With hot chocolate sauce and vanilla ice cream.
Vanilla Ice Cream
With hot chocolate sauce.