APPETISERS
Sydney Rock oysters 7.5ea
Natural, mignonette
Sonoma sourdough, beef tallow butter, rosemary 14ea
Prawn toast, soft herbs, lemon 16ea
Grilled scallops, herb butter, lemon 12ea
Spring vegetables, gribiche 26
Crispy Loligo squid, confit garlic aioli 28
Kingfish crudo, fennel, espelette pepper 30
Tuna Niçoise, anchovy 29
Bone marrow, cornichons, pickled eschalot, sourdough 28
Chophouse steak tartare, waffle chips 29
GRILL
All cuts served with a choice of sauce
Double Lamb Chop 400g
MB 4+, 100 days grain fed, Kinross Station, NSW | 52
Eye-fillet 200g
Pasture fed, O'Connor, Gippsland, VIC | 59
Scotch fillet 300g
MB3+, pasture fed, O'Connor, Gippsland, VIC | 59
Wagyu striploin 300g
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)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 18
Dry-aged T-bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 19
Dry-aged rib on the bone (minimum 600g)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 20
Tomahawk (minimum 1.5kg)
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
