350g New York Sirloin, 100 Day Grain Fed, Dry Aged for 30 days 35
400g Rib Eye Cutlet, 100 Day Grain Fed, Dry Aged for 30 days 49
400g T-Bone, 100 Day Grain Fed, Dry Aged for 30 days 35
200g Filet Mignon, MSA 30
300g Beef Brisket, Slow Cooked for 36 Hours, Finished On The Grill 28
*add garlic cream prawns 9
CHOOSE YOUR SAUCE
CHOOSE YOUR SIDE
Complimentary
One complimentary side included
Mushroom Sauce
Baked Potato, Sour Cream & Chives
Peppercorn Sauce
Beer Battered Steak Fries
Diane Sauce
Classic Mash
Garlic Cream
Garden Salad
Béarnaise
5 each
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Vintage Win
FROM THE CELL AR
2012 Silver Palm, Cabernet Sauvignon, Santa Rosa, California $75
This Cabernet Sauvignon is dark ruby in color, with aromas of blackberry and cassis. Flavors of black
cherry, spice and oak with round firm tannins lead to a soft, silky, lingering finish. Cabernet was abundant
and ripe flavors, soft tannins and complexity are the hallmarks of the vintage. Our Silver Palm Cabernet
relies heavily on grapes grown in Mendocino County, which provides the soft, black cherry flavors to
the wine. We used Sonoma County Merlot to add plushness to the palate and small amount of Cabernet
Franc for spice and to round out the finish.
2010 Alkoomi “Jarrah” Shiraz, Frankland River $ 90
The Jarrah Shiraz is only made in small volumes, using carefully selected premium fruit from our oldest
Shiraz vines, now over 40 years old. Traditional fermentation in small open vessels, which are hand
plunged 3 to 4 times daily, the 2010 Shiraz was then pressed off skins after extended skin contact.
Malolactic fermentation occurred while maturing in 1/3 new French Oak followed by a maturation in
barrel for 19 months, giving the wine additional complexity and finesse, rarely found in Australian Shiraz