STEAK

THE FINAL CUT

200g RUMP
Grain Fed, Wagyu 5+, Thick Cut (Rostbiff), Sous Vide for 2 hours in white miso, Darling Downs, QLD
250g RIB FILLET
Free Range/Grass Fed, Thick Cut, Sous Vide for 2 hours in thyme & shallot oil, King Island, TAS
200g BLACK ANGUS HANGER
Grain Fed, Marble Score 3+, The Butcher’s best kept secret, Sous Vide for 4 hours with veal fat & mustard, Rangers Valley, NSW
200g EYE FILLET
Grass Fed & Lean, Rolled in Shio Koji, Sous Vide for 2 hours, Darling Downs, QLD
smoked potato puree
root slaw
rosemary salted shoestrings

SAUCE

CHOOSE 1

SIDES

CHOOSE 2

ADDITIONS

umami greens
beer & bacon onions
horseradish butter
chickpea battered prawns (3)
puffed pork crackling
crumbed house dill pickles
confit garlic mayo
porcini cream
pink peppercorn jus
béarnaise
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