A PP ET IZ ERS T O A S T E D C I A B A T T A ( 4 ) CONFIT GARLIC I BEETROOT & HUMMUS I BALSAMIC & EVOO 10

W A R M M I X E D O L I V E S SMOKED KALAMATA I COLOSSAL GREEN I SICILIAN OLIVES I PERSIAN FETA 10

S W E E T P O T A T O F R I E S LIME GARLIC AIOLI I SEA SALT 10

EDAMAME BEANS SEA SALT 10

P O P C O R N C H I C K E N JALAPENO MAYO I LEMON 15

B L A C K A N G U S M E A T B A L L S ( 4 ) POTATO CHIPS I BBQ GLAZED 16

S T I C K Y B E E F R I B SPICY BBQ GLAZED I SWEET POTATO CRISPS 16

E NT R ÉE C H I C K E N L I V E R P A T É MUSTARD FRUIT I ROMAN ARTICHOKES I OLIVES I CORNICHONS I BRIOCHE 20

K I N G S A L M O N S A S H I M I WASABI DRESSING I PICKLED GINGER I SOY PEARLS 22

S A L T & P E P P E R C A L A M A R I DRESSED ROCKET I LIME & GARLIC AIOLI 22

H O T P O T G A R L I C P R A W N S ( 5 ) PARSLEY I CHILLI I EVOO I SOURDOUGH 22

C R I S P Y S K I N P O R K B E L L Y KIM CHI SLAW I SZECHUAN SAUCE 22

P A N S E A R E D S E A S C A L L O P S ( 4 ) CAULIFLOWER PURE É I BEARNAISE I YUZU PEARLS I MICRO HERBS 24

G R I L L E D W . A . O C T O P U S FIRE ROASTED PEPPERS & COUS COUS SALAD I LEMON I RED CHILLI & PEPPER PASTE 24

B L A C K A N G U S B E E F C A R P A C C I O CAPERS I SOY PEARLS I LEMON I DRESSED ROCKET I GRANA PADANO 25

W A G Y U B E E F T A T A K I ICEBERG LETTUCE I PICKLED GINGER I SHALLOTS I GARLIC CHIPS I JAPANESE DRESSING 26

O YST ER P LATE N A T U R A L SOY PEARLS I WAKAMI 23 42

K I L P A T R I C K DOUBLE SMOKED GRILLED BACON

T E M P U R A JAPANESE MAYO I WAKAMI

S A LA D

R O C K E T & P E A R BLUE CHEESE I WALNUT VINAIGRETTE 14

BUFFALO MILK BURRATI NA HEIRLOOM TOMATOES I BASIL I VINAIGRETTE PEARLS I AGED BALSAMIC GLAZE 22

A S I A N S A L A D NOUC CHAM DRESSING I CASHEW NUTS I CUCUMBER I CHERRY TOMATOES I LEMON I ONION I NOODLES 15

A D D T O T H E S A L A D : TIGER PRAWNS(4) 9 I CALAMARI 9 I BEEF TATAKI 12 I HALF BUG TAIL 12

C HAR C UT ER IE P LATE

MIXED PREMIUM CURED MEATS I PICKLED ONIONS I CORNICHONS I OLIVES I VINE RIPENED TOMATOES I ROMAN ARTICHOKES I

WARM BAGUETTE I SPICED BUTTER

S A L A M A N C A TRADITIONAL SPANISH SALAMI

B R E S A O L A LUXURIOUS AIR DRIED THINLY SLICED OF SHIRO - KIN FULL BLOODED WAGYU .

J A M Ó N REGARDED AS SOME OF THE WORLD ’S BEST HAM PRODUCED FROM FREE RANGE ACORN FED STOCK

P I S T A C H I O S A L A M I PREMIUM SALAMI PRESSED WITH PISTACHIO AND PROSCIUTTO

C HE E SE P LATE QUINCE, MUSTARD FRUI T, GREEN APPLE, MUSCATEL & LAVOSH B R I E ‘WITCHES CHASE TRIPLE CREAM ’ T A M B O R I N E M O U N T A I N , Q L D

B L U E ’GORGONZOLA M I L A N , I T A

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W W W . B L A C K A N G U S B A R A N D G R I L L . C O M . A U

N O T G L U T E N F R E E V E G E T A R I A N

D I E T A R Y R E Q U I R E M E N T , P L E A S E A D V I C E Y O U R W A I T E R

M AI NS POTATO GNOCCHI ROASTED CAPSICUM I PUMPKIN I TOMATO I SPINACH I TRUFFLE OIL I GRANA PADANO 36

SQUID INK LINGUINE SWIMMER CRAB I SALMON I PRAWNS I TOMATOES I BABY SPINACH I CHILI I GARLIC I EVOO 38

FISH OF THE DAY PLEASE ASK YOU WAITER MP

BRAISED BEEF CHEEK CAULIFLOWER PUREÉ I RED CABBAGE I CHERRY TOMATOES I DUCK- FAT POTATOES I JUS 39

CONFIT DUCK MARYLAND RED CABBAGE I MANDARIN GEL I GLAZED HEIRLOOM CARROT I BOK CHOY I JUS GRAS 39

GRILLED LAMB RACK(22 0G) MINT PEA PUREE I BABY SPINACH I POTATO GNOCCHI I CHERRY TOMATOES I JUS 45

BBQ PORK RIBS BBQ PINEAPPLE GLAZE I FRIES HALF 38 FUL L 60

OCEAN PLATTER FOR TW O MORETON BAY BUG TAIL S I MOOLOOLABA KING PRAW NS I SEA SCALLOPS 140

NATURAL OYSTERS I CALAMARI I SALMON FILLET I OCTOPUS I GARDEN SALAD I FRIES I TRIO OF SAUCE

S P ECI A LT Y H OT R O C K OR C HAR G R I LL H O T R O C K S A R E S E R V E D A T Y O U R T A B L E A T 4 4 0 ° C , P L E A S E D O N O T A T T E M P T T O T O U C H T H E R O C K A T A N Y T I M E . C H A R G R I L L , P L E A S E A L L O W 2 5 - 4 5 M I N U T E S F O R C O O K I N G A N D A D E Q U A T E R E S T I N G T I M E .

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SIRLOIN RIVERINA I S OUTHERN RE GI ON , NSW I 18 - 36 MTHS I GRAIN FED 120+ DAYS I MBS 2+ 200G 39

EYE FILLET TEYS I C ONDA MINE, QLD I 3 0 -36 MTHS I GRAIN FE D 150+ DAYS I MBS 2+ 200G 48

EYE FILLET TEYS I C ONDA MINE, QLD I 3 0 -36 MTHS I GRAIN FE D 150+ DAYS I MBS 2+ 300G 60

RIB EYE OAKE Y RESERVE I TEXAS , QLD I 30 -36 MT HS I GRAIN FED 180+ DAYS I MBS 3+ 300G 55

RIB ON BONE O.P I GRAINGE I RIVERINA REGION , NSW I 3 6 -48 MTHS I GRAIN FED 120+ DAYS I MBS 2+ 500G 64

TOMA-HAWK CAPE BYR ON I BYRON BA Y, NS W I 3 6-48 MT HS I GRASS FE D I MBS 2+ 1.2-1.6KG MP

WAGYU A L L B E E F C U T S M S A G R A D E D & H A L A L A P P R O V E D

EYE FILLET AACO I FULL BLOOD I DARLING DOWNS , QLD I 30 -36 MT HS I GRAIN FED 3 00+ DA YS I MBS 3+ 200G 64

RUMP CAP SHIR O-KIN I FULL BLOOD I MACQUARIE DOWNS , QLD I 36 - 42 MT HS I GRAIN FED 450+ DA YS I MBS 8 -9+ 200G 75

STRIPLOIN TAJI MA I F1 WAGYU X ANGUS I N OR THERN, VIC I 32 -42 MT HS I GRAIN FED 400+ DAYS I MBS 6 -7+ 250G 87

SEAFOODSALMON ORA KING SALMON I MAR LBOR OUGH SOUNDS , NZ 200G 39

SEAFOOD PLATE SALMON FILLET I MOOLOOLA BA KI NG PRAW NS I MORET ON BAY BUG 1/2 TAIL I SCA LLOPS 60

C U T S A CC OMP ANI ME NTS A L L C U T S A R E A C C O M P A N I E D W I T H Y O U R C H O I C E O F E I T H E R , M A S H E D P O T A T O & S E A S O N A L G R E E N S O R F R I E S &

G A R D E N S A L A D . P L E A S E C H O O S E O N E S A U C E O R C O N D I M E N T , A D D I T I O N A L S A U C E $ 3 .

BEEF JUS BÉARNAISE HOT ENGLISH MINT JELLY

MUSHROOM & SEEDED MU STARD TARTARE DIJON WASABI

PEPPERCORN & BRAN DY HOUSE CHILI SEEDED MUSTARD

BBQ PINEAPPLE GLAZE JAPANESE DRESSING HORSERADISH

A DD T O T HE C U T S S E R V E D R A W ( S T O N E D I N I N G ) I P A N S E A R E D I G R I L L E D

SEA SCALLOPS (3) 12 LOCAL TRAWLER TIGER PRAWNS (4) 12

MORETON BAY BUG TAIL (1/2 TAIL) 12 TRIO SEAFOOD 30

S I DE O R DER ROASTED HONEY PUMPKI N ALMON DS I T HYME 10 BRUSSELS SPROUTS BA CON & GAR LIC CHI PS 1 0

PICKLED BEETROOT MIXE D SEEDS & FETA 10 EDAMAME BEANS SEA SALT 10

MIXED ASIAN VEGETABLES SZECHUAN SAUCE 10 DUCK-FAT POTATOES ROSEMARY & GAR LIC I AI OLI 10

KOREAN COLESLAW KIM CHI DRESSIN G I BLACK SESA ME 8 TEMPURA ONION RINGS CAJUN S PICE I A IOLI 8

1 0 % S U R C H A R G E A P P L I E S O N S U N D A Y S & 1 5 % O N P U B L I C H O L I D A Y S P R I C E S A R E I N C L U S I V E O F G S T – O N E B I L L P E R T A B L E – N O B . Y . O .

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$45 TWO COURSE W. GLASS OF HOUSE WINE OR BEER ON TAP

MON-FRIDAY (LUNCH / DINNER)

T O A S T E D C I A B A T T A

CONFIT GARLIC & BALS AMIC OLIVE OIL

W A R M M I X E D O L I V E S KALAMATA I COLOSSAL GREEN I FETA I SICILIAN OLIVES

S A L T & P E P P E R C A L A M A R I DRESSED ROCKET I MICRO HERBS I LIME GARLIC AIOLI

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(HOT ROCK/ CHAR GRIL LED) MASHED POTATO & SEASONAL VEGETABLES OR

FRIES & GARDEN SALAD W. BEEF JUS

K I N G S A L M O N F I L L E T (HOT ROCK/ PAN ROAST ED)

MASHED POTATO & SEASONAL VEGETABLES OR FRIES & GARDEN SALAD W. BÉARNAISE

P O T A T O G N O C C H I FIRE ROASTED PEPPERS I PUMPKIN I WALNUT

CHERRY TOMATOES I SPINACH I GRANA PADANO

W EEKLY S PECIALS $25 DAILY LUNCH

W. GLASS OF HOUSE WINE OR BEER ON TAP

T H A I B E E F S A L A D RARE SEARED BEEF I NOUC CHAM DRESSING I CASHEW NUTS

CUCUMBER I CHERRY TOMATOES ONION I CRUNCHY NOODLES

S T E A K S A N D W I C H FRIES I TOASTED CIABATTA I LETTUCE I BACON

FRIED EGG I TOMATO RELISH I BBQ GLAZE

B A T T E R E D F L A T H E A D FRIES I GARDEN SALAD I LEMON I TARTARE SAUCE

SALT & PEPPER CALAMARI DRESSED ROCKET I MICRO HERBS I LIME & GARLIC AIOLI

B L A C K A N G U S B E E F B U R G E R FRIES I ONION I LETTUCE I DILL PICKLE

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P U L L E D P O R K B U R G E R JALAPENOS I LETTUCE I ONION RING I CHIPOTLE

T E R M S & C O N D I T I O N S A P P L I E S N O T V A L I D W I T H A N Y O T H E R O F F E R

B O O K I N G E S S E N T I A L

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