APPETISERS
Sydney rock oysters, natural, mignonette 7.5ea (gf, df)
Sonoma sourdough, beef tallow butter, rosemary 14ea
Crab on toast, crème fraîche, lemon 15ea
Grilled scallops, herb butter 12ea (gf)
Goldstreet Jersey cheese, glazed figs, sourdough 28 (v)
Kingfish crudo, fennel, Espelette pepper 30 (gf, df)
Grilled calamari, sobrassada, samphire 28 (gf)
Housemade terrine, picalilli, sourdough 25
Bone marrow, cornichons, pickled eshallot, sourdough 28 (df)
Chophouse steak tartare, waffle chips 29 (gf, df)
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 | 62
Wagyu striploin 300g (h)
MB 5+, 400 days grain fed, Rangers Valley, NSW | 70
ON THE BONE
Ask your waiter for available sizes
Dry-aged sirloin (minimum 500g) (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC, 100g | 19
Dry-aged T-bone (minimum 600g) (h)
MB3+, 150 days grain fed, O'Connor, Gippsland, VIC, 100g | 19
Rib on the bone (minimum 600g) (h)
Pasture fed, Pinnacle, MB 2+, MSA graded, SA 100g | 20
Tomahawk (minimum 1.5kg) (h)
MB3+, 270 days grain fed, Rangers Valley Black Onyx, NSW 100g | 20
Choice of sauce: Café de Paris butter, peppercorn (gf, nf), Bearnaise (v, gf, nf) Bordelaise (df, gf, nf), mushroom (v, gf, nf) | extra sauce 4
