Our steaks are all hand selected and aged from premium yearling stock. Sourced from the lush pastures of Tasmania.
Eye Fillet - is the most tender cut available, excellent from rare to well done.
Scotch Fillet - a popular cut, always tender cooked rare to well done.
Rump - this one has the flavour.
Porterhouse - a leaner cut can be cooked to well done on the larger cuts.
Mushroom, pepper, plum and ginger, dianne, red wine jus, hollandaise
All main courses are served with potato, pumpkin and carrot,
Salad Bar included with all main courses – one bill per table.