STEAK

THE FINAL CUT

200g ROSTBIFF RUMP
grain fed, wagyu 5+, thick cut, 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, Red Gum Creek, NSW
200g BLACK ANGUS HANGER
grain fed, marble score 3+, the butchers best kept secret, sous vide for 4 hours with veal fat & mustard, Rangers Valley NSW
200g EYE FILLET
grass fed & lean, sous vide for 2 hours, rolled in shio koji, Darling Downs, QLD
200g BLACK ANGUS FLANK
grain fed, marble score 3+, South America’s favourite cut, sous vide for 2.5 hours with a brown sugar & spice rub, Rangers Valley, NSW
- wa scampi topper -
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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