APPETISERS
Sydney Rock oysters 7.5ea
Natural, mignonette
Sonoma sourdough, beef tallow butter, rosemary 14ea (n)
Prawn toast, soft herbs, lemon 16ea (n)
Grilled scallops, herb butter, lemon 12ea (n, g)
Spring vegetables, gribiche 26 (n, d, g, v)
Crispy Loligo squid, confit garlic aioli 28 (n, d, g)
Kingfish crudo, fennel, espelette pepper 30 (n, d, g)
Tuna Niçoise, anchovy 29 (n)
Bone marrow, cornichons, pickled eshallot, sourdough 28 (n, d)
Chophouse steak tartare, waffle chips 29 (n, d, g)
GRILL
All cuts served with a choice of sauce
Double Lamb Chop 400g (h)
MB 4+, 100 days grain fed, Kinross Station, NSW | 52
Eye-fillet 200g (h)
Pasture fed, O'Connor, Gippsland, VIC | 59
Scotch fillet 300g (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC | 59
Wagyu striploin 300g (h)
MB 5+, 400 days grain fed, Carrara, QLD | 68
Pork chop 300g
Grain fed, rare breed Berkshire, Byron Bay, NSW | 55
ON THE BONE
Ask your waiter for available sizes
Dry-aged sirloin (minimum 500g) (h)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 18
Dry-aged T-bone (minimum 600g) (h)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 19
Dry-aged rib on the bone (minimum 600g) (h)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 20
Tomahawk (minimum 1.5kg) (h)
MB 3+, 200 days grain fed, Grainge, signature, Riverina region, NSW 100g | 20
Choice of sauce: chimichurri (d, v, ve, g, n), peppercorn (g, n), Bearnaise (v, g, n) Bordelaise (d, g, n), mushroom (v, g, n) | extra sauce 4