C h a r c o a l G r i l l
A traditional cooking method using only charcoal, no gas or electricity which results in a unique flavour.
Steaks are our specialty - we carefully choose and age our own meat. We do, however, take no responsibility for steaks cooked over medium. If you have a problem, please tell us, not your friends!
Rump $10.10/$16.90/$21.10
- the coarsest cut, with a little work from the jaw, you can have the best flavour of all
Porterhouse $11.30/$21.10/$25.10
- finer texture, probably the best steak for a large cut
Scotch Fillet $11.10/$21.30/$25.00
- tender and juicy, with an eye of fat which enhances the flavour
Eye Fillet $17.40/$23.80/$29.50
- definitely the "melt in your mouth" steak, best enhanced by one of our sauces
Medallions of Eye Fillet Forestierre $23.80
- grilled to your order, served with forestierre sauce
Pepper Steak Extra $2.20
- any of the above steaks, rolled in crushed peppercorns and served with our hot pepper sauce
Carpetbag Sauce Extra $3.80
- one of Australia's unique dishes. Your choice of medium or large steak stuffed with oyster meat
SAUCES $1.60
Plum and Ginger
- plum, soy and ginger with a wisp of garlic
Ball and Chain Bar-b-que
- a tomato based smoky sauce with a dash of chilli and garlic
Satay
- a Malaysian peanut based sauce with some chilli, but definitely not hot
Hot Pepper Sauce
- a creamy sauce made from both green and black peppercorns resulting in a hot sauce
Forestierre Sauce
- a creamy sauce of mushrooms, bacon, cream and red wine
Garlic and Horseradish
- garlic, horseradish, cream and white wine
Sweet Chilli Sauce
- tomato and chilli based sweet sauce
RELISHES
French, English, seeded mustard, horseradish sauce and chutney. Available from the bath
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