CULTURED AND CRUSTED

chili marinated olives 18 gf v | add warm focaccia +4

roasted garlic | rosemary | fresh chili | chili oil | crumbed fetta | halaby pepper | grilled lemon

confit garlic ciabatta slices 24 v | add extra piece garlic bread +5

four pieces ciabatta slice | garlic parsley butter | pecorino | confit garlic

trio of dips 22 v cn | add warm focaccia +4

beetroot and fetta relish | tzatziki | romesco | warm focaccia

heirloom tomato olives bruschetta 26 vg

heirloom tomatoes | marinated olives | shallots | confit garlic
extra virgin olive oil | aged balsamic | toasted sourdough | micro herbs

CRISPY NIBBLES

fried haloumi chips 26 v cn

chili manuka honey | romesco | chives | fried leek | pistachio | balsamic glaze

fetta saganaki 26 v cs

fetta slab wrapped in crispy filo pastry | beetroot and fetta mousse
hot honey | toasted sesame seeds | caramelized balsamic | micro herbs

chili squid 28

fried squid | garlic shoot | halaby pepper | lemon | fried leek | parsley | finger lime and squid ink aioli

dynamite prawns 32

crispy fried prawns | coated in creamy spicy dynamite sauce | tomato salsa | spring garlic | grilled lemon

coquilles st. jacques 34

broiled scallops | toasted fregola sarda | garlic parmesan bechamel
gremolata herb crumbs | pecorino | chives

BUTCHER’S BITES

beef and herb meatballs 22

five meatballs | sugo sauce | shaved pecorino | warm focaccia bread

miso-yaki steak skewers 28

four mini beef skewers | miso and mirin infused marinade
native pepperberry and green peppercorn sauce | fried leek | chives

cheeseburger cigars 24

premium minced beef and cheese | wrapped and fried in crispy pastry
home-made cheese sauce | biltong aioli | pecorino | chives

short rib and guacamole tostada 26 gf | 2 pieces | add extra tostada +13

pulled bbq beef short rib ragu | chili lime guacamole | pecorino
tomato onion salsa | biltong aioli

signature roasted bone marrow 34 ca | + add extra piece bone marrow 15

slow-roasted split-bone marrow | spice rub | herb crust
miso and gorgonzola caramelized onion | grilled lemon | warm focaccia

hot honey chicken wings 28 cs | 6 pieces | add extra piece wing +6

crispy fried chicken wings | signature spice rub | hot honey
halaby pepper | toasted sesame seeds | biltong blue cheese ranch

LEAFY CRISPS

signature greek salad 24 v gf

whipped fetta and beetroot relish | tomato | cucumber | onion | capsicum | oregano
marinated olives | crumbed fetta | fried leek | extra virgin olive oil and lemon vinaigrette

baked potato and grilled artichoke salad 24

fregola sarda | spring garlic | fried capers
mustard and blue cheese ranch | dill | gremolata herb crumbs

rocket and pear salad 22 v gf cn

shaved pecorino romano | white balsamic vinaigrette | crumbed pistachio

stracciatella and heirloom tomato salad 26 v gf

piquillo peppers | young garlic scapes | fried capers
fried leek | evoo | dill | herb sea salt flakes

KIDS' MEALS

8 years and younger

fried chicken bites and chips 15

crispy fried chicken pops | steakhouse chips | tomato ketchup

kids bolognese pasta 15

slow cooked beef bolognese | macaroni | parmesan

kids’ vanilla ice cream | one scoop 4 | two scoops 7

add toppings - chocolate sauce +2 | 100s and 1000s +2

PASTA PLEASURES

calabrian chili sausage and beef ragout pappardelle
34 individual | 64 to share

calabrian chili beef sausage | confit garlic | beef short rib ragout
creamy arrabbiata sauce | pecorino | chili butter oil | micro herbs

slow braised wagyu lasagna
36 individual | 69 to share

12 hour slow cooked premium wagyu beef | layered with bechamel and fior di latte
home-made napolitana sauce | parmesan | pecorino

signature nduja butter squid with nero linguine
44 individual | 84 to share

grilled whole squid | squid ink linguine | confit garlic | nduja and seafood butter sauce
white wine deglaze | gremolata herb crumbs | chives | chili butter oil | micro herbs

creamy spicy prawn with squid ink linguine | add 600gm broiled whole lobster +189
39 individual | 74 to share

pan fried king prawns | heirloom tomatoes | chili | confit garlic
champagne | tobiko butter cream sauce | pecorino | chili butter oil | micro herbs

truffle pesto gnocchi cn
34 individual | 64 to share

ricotta gnocchi | confit garlic | white wine | creamy basil pesto | pecorino romano

add

gluten free pasta 4 | four prawns 14

SIGNATURE BURGERS

sizzling grilled cheeseburger 28 | double stack +12

250gm wagyu beef patty | american cheese | jalapeno
signature biltong burger sauce | honey habanero bbq | pretzel milk bun

blazing blt burger 26

250gm wagyu beef patty | american cheese | grilled beef bacon
lettuce | tomato | signature biltong burger sauce | chimichurri | pretzel milk bun

crispy truffle burger 25 ca

250gm wagyu patty | american cheese | crispy fried onion rings
blue miso caramelized onion | dressed rocket parmesan | truffle aioli | pretzel milk bun

wagyu stack burger 24 | double stack +12

250gm wagyu patty | american cheese | lettuce | tomato
onion | signature biltong burger sauce | honey habanero bbq | pretzel milk bun

crispy chicken and guac burger 26

panko crumbed chicken thigh | american cheese | lettuce | tomato
onion | chili lime guacamole | dynamite sauce | pretzel milk bun

burger extras

basket of chips 7 | extra patty 12 | gluten free bun 3
grilled beef bacon 6 | extra cheese 4

SEA AND ROOST

miso glazed crispy barramundi 52

pan seared fresh barramundi fillet 220gm | honey miso glaze | nduja and squid ink fregola sarda
grilled artichokes | burnt lemon | herb oil | chives

broiled whole lobster 219 cn

baby potatoes and garlic scape in roasted red pepper & almond sauce
pot of garlic harissa tallow butter for dipping
tarragon and fish roe beurre monte | burnt lemon | evoo | chives

herbaceous baked chicken cn 39

cream cheese and herb sous-vide chicken | baked to order | garlic harissa butter basting
roasted vegetable medley in basil and pine nuts pesto | fried leek | grilled lemon | tobiko and herb butter emulsion

LOCAL’S FAVORITES

beef back ribs | half rack 49 | full rack 79 gf

smoked and slow cooked for 48 hours and basted with our signature
dry spice rub and smoked spicy bbq | served with garlic rosemary fries

greek souvlaki
two skewers 32 | three skewers 42 | four skewers 52

tender beef cubes | souvlaki marinade | tzatziki | toum garlic sauce
garden salad | steakhouse chips | grilled pita bread

pinwheel kebab 32 cn

premium ground beef with aromatic spices and herbs | 4 cheese blend
rolled in a flatbread into a tight log and sliced | flame grilled to order
beetroot fetta relish | roasted pepper and almond romesco | chili butter oil

home-made chicken parmi 34

panko crumbed chicken thigh | home-made napolitana
burnt cheese sauce | garden salad | steakhouse chips

BUTCHER’S PRIME CUTS

served with your choice of - tallow pom puree | steakhouse chips | garden salad

garnished with fried leek | garlic herb salt | rosemary and confit garlic rendered beef fat glaze

sirloin 300 gm 59 gf

british breeds | 150 days grain fed | southern grain | dandenong, victoria

scotch fillet 300 gm 64 gf

british breeds | 150 days grain fed | southern grain | dandenong, victoria

eye fillet 250 gm 79 gf

angus & hareford | 100% grass fed | mb 4+ | southern ranges-sr4 | gippsland, victoria

mb9 wagyu rump 300 gm 66 gf

black opal | f1 wagyu breed | 380 days grain fed | victoria and tasmanian pastures

steak tasting platter 209

sirloin 300gm | scotch fillet 300gm | wagyu rump 300gm
tallow pom puree | confit garlic | fried leek | grilled lemon
choice of any four sauces

hot stone 8

add a hot stone to any of your steak

SIGNATURE RESERVE CUTS

mb9 wagyu sirloin 300 gm 169 gf | limited availability

black opal | f1 wagyu breed | 380 days grain fed | victoria and tasmanian pastures
served with | mascarpone and parmesan potato puree | garlic fried beans | herb oil | garlic rosemary
rendered beef fat glaze | garlic herb salt | grilled lemon | fried leek | chives | cut in half

t-bone | 800 gm 139 gf ca

british breeds | 100% grass fed | southern ranges-sr+ | gippsland region, victoria
served sliced | veal jus | garlic rosemary rendered beef fat basting
potato puree | fried rosemary | confit garlic | garlic herb salt | grilled lemon

tomahawk steak 1.5 kg 239 gf

angus & hareford | 100% grass fed | mb2+ | southern ranges-sr2 | gippsland, victoria
carved tableside | basted and torched with garlic harissa butter
potato puree | burnt rosemary | confit garlic | garlic herb salt | grilled lemon

hot stone 8

add a hot stone to any of your steak

SURF ‘N’ TURF

served with mushroom sauce

four chargrilled prawns 18

whole grilled squid 22

broiled whole lobster 600gm 189

SIGNATURE SAUCES

truffle and roasted champignon mushroom cream 5 v
native pepperberry and green peppercorn sauce 5 ca gf
roasted shallot and burgundy bone jus 5 gf df ca
bush herb chimichurri verde 5 v df gf
tobiko & tarragon beurre monté 5
charred habanero and smoked honey bbq 5 v gf df
truffle and roasted garlic crème 5 v df
black garlic, squid ink and finger lime aioli 5 df
roasted pepper and almond romesco 5 cn df v
harissa and garlic beef tallow butter 5 gf
chilli cured beef nduja 5 gf df
whipped fetta and beetroot relish 5 v gf
tzatziki 5 v gf
toum garlic sauce 5 v gf
genovese basil and pine nuts pesto 5 v gf cn
creamy chilli dynamite sauce 5 v gf
biltong blue cheese ranch 5 gf
chilli garlic manuka hot honey 5 v gf
chilli butter oil 3 v gf
hollandaise sauce 5 v gf

SPUDS AND FRIES

steakhouse chips v 8 basket | 14 bowl

garlic and rosemary seasoning

truffle parmesan steakhouse chips v 24 bowl | 38 platter

truffle mix | truffle aioli | truffle oil

nduja chat potatoes cn 19 sml | 29 lrg

salsa romesco | garlic rosemary seasoning | dill

signature beef tallow pom puree gf 14 sml | 20 lrg

calabrian chili butter | shaved pecorino romano | chives

SIDES AND VEGETABLES

garlic and thyme portabella mushrooms v 21 sml | 31 lrg

mushroom sauce | truffle oil | pecorino | chives

roasted piquillo peppers v 21 sml | 31 lrg

kalamata olives | crumbed fetta | spanish onion | evoo | parsley

grilled artichokes v cn 21 sml | 31 lrg

smoked red pepper and almond puree | young garlic scapes | pecorino | chives

grilled sweet corn popsicles v 22 sml | 32 lrg

butter and smoked paprika | pecorino | aleppo pepper | truffle aioli | chives

chargrilled broccolini v 21 sml | 31 lrg

whipped fetta and beetroot relish | toasted gremolata crumb | fried leek

truffle mac n cheese 19 sml | 29 lrg

SEE YOU SOON