Serious About Meat Menu

Steak Selections

MSA*Clare Valley Gold.

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.

MSA*Coorong Angus Beef.

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.

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.

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.

200g eye fillet wrapped in smoky Kanmantoo bacon and napped with a rich mushroom sauce.

A massive full face cut of 120 day grain fed rump grilled to your liking. Served with steakhouse fries and a trio of sauces.

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.

More Meat

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

Char Grilled Spear Creek Lamb.

Served on a bed of roasted baby beets, baby spinach and fetta with a drizzle of sticky balsamic glaze.

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

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.

The Juicy Lucy burger was invented in a South Minneapolis bar sometime in the 1950s, and depending on who you talk to, that was either the 58 Club, who serve the Juicy Lucy, or Matt’s Bar, who make the Jucy Lucy, and let customers know that “if it’s spelled correctly, you’re at the wrong place”.

We’ll never know who did it first. But, who does it best? The Stag of course!

Plus Lots More
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Cooking Steak