Serious About Meat Menu

Steak Selections

Clare Valley Rump (GF).

South Australia’s Clare Valley region provides a temperate climate for feeding cattle. From T&R Pastoral’s feedlot these British breed cattle provide consistent tenderness and marbling insuring “standout” eating quality. Great beef from the Clare deserves a great Clare Valley Shiraz, we suggest the 2009 Georges ‘Exile’.

MSA*Coorong Angus Beef (GF).

Coorong Angus Beef is produced from specially selected Angus cattle raised on the Gunner family property then grain fed for a minimum of 50 days.

MSA*Certified Australian Angus Beef (GF).

Certified Australian Angus Beef is a premium grade product fed on grain for up to 120 days. Great with a Shiraz from the Barossa Valley.

Limestone Coast Beef (GF).

This Free Range Beef is naturally seasoned from the properties of the Limestone Coast. These cattle are still fed on milk with only a slight introduction of grass. It is this factor that gives limestone beef its veal

like properties.

MSA* Certified Grass Fed Rib Eye on the Bone (GF).

A 500g MSA grade grass fed rib eye on the bone, sourced from South East Queensland by our meat purveyor. Lighter in colour with less marbling due to not being grain fed, it eats well with something like our 2006 Reschke “Bull Trader” Cabernet Merlot from the Coonawarra.

Bendbrook Scotch Fillet (GF)

SA grass-fed beef by Bendbrook. At the end of each vintage the breeders are put into the vineyard to mop up the missed fruit... Maybe that’s another reason why their beef is so tasty & tender... It’s grape-fed by award winning wine grapes! You’re eating his meat then you have to accompany it with one of John’s wines, a beautiful Cab/Sav, 2010 Bendbrook ‘Pound Road’ another SA great!

Texas Beef Ribs.

Coorong Angus beef ribs, slow cooked to ensure incredible tenderness, then char grilled and basted with our own Texas style BBQ sauce.

Fillet Steak. (GF)

200g Eye Fillet, the most tender of cuts. This steak deserves a tender wine! We suggest the Jim Barry ‘Three Little Pigs’ Shiraz/Cab/Malbec.

Fillet Mignon. (GF)

200g Eye fillet wrapped in bacon, served on a crouton and napped with a rich mushroom sauce.

Chateuabriand. (For 2)

Blast from the past, real men have it on their own, we recommend it for 2 people. SA A-grade Grass fed 500g tenderloin, served on a crouton with garlic mash, fries, onion rings, green vegetables, mushrooms and your choice of 3 sauces.

More Meat

Spear Creek lamb shank roasted for hours and hours and hours in a Mediterranean style sauce, then bedded in creamy garlic mash.

Lamb Backstrap. (GF)

Baked Lamb back strap with lemon, garlic and parsley, served with a potato and cheese fritter and topped with a gorgonzola sauce. Chef first did this dish with Coriole ‘Redstone’ Cab/Sav, a great McLaren Vale Vintage!

Half a free range chicken marinated in fresh lime and chilli oil, oven baked until golden, accompanied with steakhouse fries.

Now this is a pie, chunky, tender pieces of beef with chefs secret herbs and spices. A real meal!

Marinated with olive oil garlic and herbs, topped with smoky pancetta, served with salad greens, roasted red pepper jus and a parmessan chip.

Burgers

Who says it’s just a burger. The meat for our burgers is all from Coorong Angus Beef where every bit is tender.

Not for the faint hearted, three beef patties, cheese, lettuce, bacon, egg, tomato relish and mayonnaise.

A little less, two beef patties, cheese, lettuce, bacon, egg, tomato relish and mayonnaise.

For the mere mortals, a single beef pattie, cheese, lettuce, bacon, egg, tomato relish and mayonnaise.

The Juicy Lucy, or Jucy Lucy burger, is Minneapolis’ contribution to world cuisine.

It’s a cheeseburger with the cheese inside the meat, such that the cheese melts to a molten core when cooked, and served with a warning against scalding yourself with liquid cheese.

Plus Lots More
To see our full menu, please download here.

Cooking Steak