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Eye Fillet:
Scotch Fillet:
Rump:
Porterhouse: |
the most
tender cut available, excellent from rare to well done.
a popular cut, a blend of flavour and tenderness, cooks
nicely from rare to well done.
the first choice for flavour and leanness, best cooked from
rare to medium.
also known as sirloin, a leaner cut with a tighter vertical
grain helps to hold in the juices, can be cooked to well
done on the larger cuts. |
SMALLER CUTS
Rump 200g
Scotch Fillet 200g
Eye Fillet 180g
MEDIUM CUTS
Porterhouse 300g
Scotch Fillet 300g
Eye Fillet 280g
Carpet Bag 300g
Scotch fillet filled with oysters and scallop, moistened
with a hint of garlic butter and soy
Peppered Steak 300g
Scotch fillet dusted in seasoned pepper (HOT) before
grilling and served with our pepper sauce
Steak Medallions 280g
thinly sliced Eye fillet quickly grilled and served with
our mushroom sauce
Rump of Lamb 300g—350g
A tender and tasty favourite for the settlers. Cooked
medium to rare with a spicy egg plant chutney on side
Pork Rib-Eye 270g--310g
This is the pork "scotch fillet" on the bone.
Infused to retain tenderness - served with a tasty plum
sauce LARGER CUTS
Larger steaks can take up to 45 minutes
to well done stage New York
Cut 450g
special cut of selected Porterhouse
Eye Fillet 400g
cut from the butt end of the Tenderloin
Rump 650g
A convicts last request
SAUCES
•Plum •Pepper • BBQ •Mushroom •Diane
JAILHOUSE STEAK TOPPING
A mix of pan fried onions, mushrooms and bacon.
BOWL OF CHIPS |
$19.50
$22.50
$25.50
$24.90
$26.90
$34.00
$35.00
$30.50
$31.00
$28.90
$26.50
$36.00
$43.00
$36.00
$2.60
$4.50
$3.90
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Worcestershire Sauce, Hot English Mustard, French Mustard
Mayonnaise &
Toothpicks are available on the Salad Bar.
Public Holiday
surcharge of 8% applies to New Years, Australia, Anzac, Christmas,
Boxing days and
Good Friday, Easter Monday and Queen’s Birthday.
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