
This Chophouse menu is inspired by both our love of food and the great Steakhouses of the world. This insatiable curiosity has seen us travel far and wide for inspiration, seeking out new recipes and ideas that we could bring to life back home – using only the best Australian produce.
Think of this menu as your own blank canvas, where you can combine, explore and discover fresh, new taste experiences – and enjoy more familiar ones with a contemporary twist.
Bordeaux & Beef Steak
Tuesday 12th July
Canape
Blue Squid & Crab Velvet
in a demitasse
Entree
Wagyu Bresaola
mustard fruits, parmesan, baby parsley
Main
Slow Roasted Dry Aged Angus Rib Roast, carved at the table
bone marrow, cauliflower gratin, onion rings with parmesan salt, potato stuffed spear head cabbage
Dessert
Formagie De Meaux
mount lowe truffle, hazelnuts cress & olive oil, quince puree