LunchMenuHillarys01032011[1].pdf

8/22/2019 LunchMenuHillarys01032011[1].pdf

1/9

Welcome to

Lunch and Dinner 7 Days

Breakfast Sunday

Hillarys Boat Harbour58 Southside Dr,Hillarys.

Hippo Creek Meat and Wine

14/375 Hay Street,

Subiaco.

Unfortunately we are unable to accommodate split billing.

There is a $3 surcharge per head on public holidays.

www.hippocreek.com.au

All Prices include GST & BYO Wine Only Corkage $8 Per Bottle (750ml)

Please Note: Not all ingredients are listed. Please inform your waitperson if you have any allergies

Weights are approximates before cooking.


2/9

UKUQALA (To Start)

Garlic Bread a mini baguette with 4 slices per loaf 7.5

African Safari - Game meat tasting plate for 2 46

Skewers of Buffalo, Crocodile, Camel and Ostrich with monkey gland and peri-peri sauce

Boerewors flame grilled South African sausage with chakalaka sauce 16

Snails sauted in garlic, white wine and with tomato, rokette and parmesan 15

Mud Huts-Button mushrooms filled with cream cheese, spinach and semi dried tomato,

crumbed and fried finished with garlic aioli dipping sauce 15

Creamy Peri Peri Chicken Livers w crusty bread 15

*Peri Peri salt and pepper squid w roasted garlic aioli 17

*Traditional Sizzling Garlic and Chilli Prawns served w yellow rice 17

Oysters- Natural 16/30

Kilpatrick, bacon and monkey gland 18/34

Avo Dugout - A avocado half filled with a variety of fresh seafood tossed through 19.5

peri peri aioli topped with half a marron

*Entree is available as a main portion for $25


3/9

INYAMAOSA (From the Grill)

Cooking Temperatures

BLUE - Sealed on the outside while steak is at room temperature.

RARE - Cooked for approximately two minutes on each side, still very bloody.

MEDIUM RARE - Maintains a blood red strip in the centre with grey edges.

MEDIUM - Predominantly grey with a pink centre. Slight Blood reminisce.

MEDIUM WELL - Grey from edge to edge with slight pink centre.

WELL DONE - Very firm with little juice, grey throughout.

Its all about the meat...

All Steaks are MSA grade and aged for a minimum of 21 days they come flame grilled with your choice

of sauce and fries, mashor a baked potato (Dinner only) with sour cream and salad

Lee Pratt 'Hereford Prime' 120 day grass fed +0 marble score, VIC

Sirloin 300g 28

CAAB (Certified Australian Angus Beef) 150 day grain fed +2 Marble score, NSW

Fillet 250g 42

Sirloin 300g 36

Rump 500g 40

KILO Rump 67

2kg Rump challenge1 (Max temp Med-well) 100

The Isagila(The Club)A 900g Ribeye on the bone 70

Cape GrimTM Natural Tasmanian Angus 150 day grass fed +2 Marble score

500g T-bone 43

KILO T-bone 67

Stockyard and Rangers valley F1 Wagyu 600 day grain fed +5 marble score, NSW

220g Fillet 61

300g Sirloin 61

300g Rump 47

From the Dry Age Cool room

CAAB (Certified Australian Angus Beef) 150 day grain fed +1 Marble score

600g Ribeye on the bone 61

300g Sirloin 40

Extras

Half a rack ofpork spare ribs 9.5

4 Grilled garlic prawns 8.5

Sauces

Garlic Butter, Creamy Garlic, Monkey Gland, Green Peppercorn, Mushroom, Peri-Peri, Blue

Cheese and Garlic or a Trio of Mustards. 3.5


4/9

Mains

Hunters AssaghaiMarinated cubes of rump on a skewer hanging over a bowl of

fries with your choice of garlic or chilli butter dripping down served with a side salad

The Assaghai is cooked to no more than medium for quality purposes

350g/500g 36/44

Chicken Assaghai - Marinated chicken thighs on a skewer hanging over a bowl of fries w yourchoice of garlic butter or peri peri butter dripping down served w a side salad 33

Botswana BeefBeef fillet marinated in beer, soy, chilli, ginger and coriander 46

char grilled to medium served with mash, broccolini and courgettes finished

with shiraz butter jus

Flame grilled Dorper Lamb saddle served w rosemary salted gourmet potatoes 36

and chakalaka (South African Curry Relish)

Spare RibsPork spare ribs glazed in our home made basting served with fries 36

Combos (Comes wfries, mashor a baked potato (Dinner only) with sour cream and salad)

Lion KillA 300g sirloin steak with pork spare ribs 49

Surf and TurfA 300g sirloin steak with grilled marron and creamy garlic sauce 49

Flame grilled lemon and herb marinated Mt Barker chicken breast, 39

served w garlic prawns, creamy mash and topped with a garlic sauce.

Seafood

Garlic Marron served on a yellow rice w creamy garlic sauce 39

Fish and chips - Chick Pea Battered Fish of the day with chips and peri peri aioli 27

Burgers and Sandwiches

Wagyu and ale beef Burger (Medium)w gruyere cheese, pickles and tomato blatjang 25(Chutney) served w fries

Open Steak Sandwich - 250g Sirloin steak, bacon, gruyere cheese 30

on sour dough and topped w tomato blatjang (Chutney)served w fries

SALADS

Garden salad 11

Greek Salad Our own garden salad with feta and olives 16

Biltong Salad Garden salad with biltong 19

Peri Peri prawn salad - Orange, mango, tomato, onion w mixed lettuce 23

Peri Peri chicken salad - Our own Greek salad w peri peri chicken 23


5/9

SIDES

BiltongSold per 100g 8

Droewors(Dried Boerewors) Sold per 100g 7

Seasonal Vegetables (Not available at lunch) 9

Fries with Peri-peri aioli 8

Mash Potato 6

Side Salad 3

Crumbed Mushrooms with creamy garlic sauce 9

ISWIDI (Desserts)

Milktart, homemade milk tart served with strawberry jelly 11

Koeksisters in a orange syrup w cinamon ice-cream & choc coated orange segments 14

Peppermint Crisp Cheesecake w chocolate mousse & caramel ice-cream 14

White and Dark chocolateAmarula Mousse with lady finger biscuit 13

Coconut Rice Pudding - w spiced apple and mixed berry compote & vanilla ice-cream 12

Don Pedro - Delicious after dinner drink of ice-cream, kahlua and cream 13

Ice-cream and Mars Bar sauce Vanilla ice-cream with melted mars bar sauce 9

IKHOFI (Coffee)

We use Australian Certified Organic and Fairtrade Tobys Estate Coffee

Espresso 3

Flat White 3.5

Cappuccino 3.5

Latte 4

Long Black 3

Machiato - Double espresso w stain of milk 3

Short MachiatoSingle espresso w stain of milk 3

Mocha 4

Hot Chocolate 4

Affogato 5

All Coffees available with full cream, skim or soy milk at no extra charge. Coffees can be upgraded to a mug for an

extra $1.00.

ITIYE(Tea)

We use Tobys Estate Fine Selectloose leaf Teas. Please ask for our selection. 3.5


6/9

12KG Rump Challenge Terms and Conditions

From the people who brought you "The Kilo Club" comes another stomach buster "The 2kg

Rump Challenge".

1. Hippo Creek recommends this dish for 2-3 people to share.

2. However should you (1 Person) eat everything that is on your plate including sides on your

own in one sitting we will give you the dish for half price ($50) and your photo on our FaceBook page.

3. By taking part in this challenge Hippo Creek is not responsible for any medical or other

problems caused to you the diner taking part in this challenge and consuming too much food.

4. Hippo Creek wishes to advise you that 2kg of meat is more than your recommended daily

intake of red meat.

5. We at Hippo Creek support responsible eating.

6. By taking part in the challenge you accept these terms and conditions.

7. Hippo Creek reserves the right to change, update, or withdrawer this challenge at anytime

without notice.


7/9

Lunch Specials only available Monday to Friday

Angus Beef burger* (Medium) with lettuce, cheese tomato,

onions and your choice of sauce (BBQ basting, mushroom,

pepper, monkey gland, creamy garlic or tomato) with fries or

salad AND a Castle or Windhoek Beer or a glass of house wine

$10

*While stocks last, pricing or the special subject to change without any notice. Only one free drink per

person per meal per sitting.

Open Steak Sandwich with fries or salad $15

Peri Peri Prawn Salad $15

Boerewors roll with onions and tomato relish $13

Chicken Salad $15

Peri Peri Salt and Pepper Squid with aioli, fries and salad $15

OR

Recieve one free glass of house wine or a Windhoek or Castle

Beer with any main meal ordered off our full price standard

lunch menu1

1While stocks last, pricing or the special subject to change without any notice. Not available with any

other special. Only one free drink per person per meal per sitting. Not valid on Saturday, Sunday or

Public Holidays.


8/9

Appendix

Angus Cattle. Originally developed in Scotland in the late 1700s, Angus have always been bred purely

for the production of highest quality beef indicated by the smooth, close-grained texture, carnation red

color and finely marbled fat within the lean muscle. Angus is now the dominant breed in the major beef

producing countries of the world where beef quality is considered all-important. In Australia, Angus is

continuing this dominance, winning gold medals in various prestigious beef tasting competitions &

carcass competitions across all breeds at Australias Royal Agricultural Societies Shows.

MSA (Meat standards Australia) has been developed over many years of research testing on-farm,

processing, carcass, ageing & cooking to determine their combined & collective effect on eating quality.MSA is a consumer based grading system which accurately predicts eating quality for individual beef

muscles. This standard solves the consumer problems of selecting beef & choosing an appropriate

cooking method. MSA began as an industry program in 1996 following details consumer research

investigated the continuing decline in consumption. The research identified problems including

consumers having a reduced level of cut & cooking knowledge & the degree of quality variation in beef.

Consumers stated that they would but more beef, even at higher prices, if the quality could be

guaranteed. www.mla.com.au

CAABTM Certified Australian Angus Beef is a Quality Assured beef product based on Angus genetics, and

produced in Australia to exacting specifications. Certified Australian Angus Beef is certified as Australian

beef derived from cattle sired exclusively by Angus Bulls, and traceable through retained DNA samples

from each carcass and certified as to processing standards with the carcass graded by a registered Meat

Standards Australia (MSA) grader as complying with MSA Boning Groups 1 to 7, and certified as having a

minimum Marble Score 1, with each graded cut having been aged for a minimum of 21 days.

www.caab.com.au

Cape Grim, were Cape Grim Beef is located, with its rugged isolation and the Roaring 40s whipping up

from the Southern Ocean, it has the worlds most pure air. It rains 187 days of the year. The remoteness

and westerly airflow from the pollution free Southern Ocean means the air is free of contaminates.

Beef that carries the Cape Grim label is consistently in the top 4 of 18 MSA grades. Cape Grim beef is

guaranteed to be tender and of the highest eating quality, a true Tasmanian taste sensation. Cape Grim

use Angus and Angus cross breeds. And as required by Tasmanian law, it is completely free of hormone

growth promotants. www.capegrimbeef.com.au

Wagyu is the world famous Japanese Beef breed. The first Wagyu genetics came to Australia in 1990.

Since then the Wagyu breed has become increasingly popular with Australian beef producers. The meat

from Wagyu cattle is typically highly marbled, full flavored with relatively low levels of saturated fats

and cholesterol compared with other beef breeds. The unique flavor and marbling of Wagyu beef is the

attribute which has led to its widely acclaimed status as 'the best beef in the world'.

Fat is good. It is sought after, it gives the beef its luscious, mouth-filling flavor and its moist, juicy

texture. The higher the marble score, the more intramuscular fat, the better the beef and the higher the

price it can achieve. In Australia, the marble score starts at 1 and goes to 9+. The higher the marble

score the longer the animal needs to be grain fed therefore the higher the cost to the farmer, hence

why the different prices for different producers. So a basic rule of thumb would be the longer the animal

is fed for the higher the marble score and higher the price to the consumer. www.ausmeat.com.au

Dry aged beefis beef that has been hung to dry for several weeks. This process involves considerable

expense as the beef must be stored at near freezing temperatures. Also only the higher grades of meat

can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these

reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops. The

process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a

greater concentration of beef flavor and taste. Second, the beefs natural enzymes break down the

connective tissue in the muscle, which leads to more tender beef.

Dry aging of beef is rare in the Australia today due to the significant loss of weight in the aging process.

Dry Aged beefis different than wet aged beef, which is typically aged in a vacuum sealed bag, requiring

only a matter of days with no loss of weight, and doesn't require the same precision in cooling. In

contrast, dry-aging takes several weeks, with a significant portion of the meat mass lost due to moldgrowth and evaporation.

You can see the meat hanging in our custom designed dry-age cool room; just ask your waitperson to

point you in the right direction.


9/9

Wet-aged beefis beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is

the dominant mode of aging beef in Australia today. Wet-aging is popular because it takes less time and

none of the beef is lost in the process. In contrast, dry-aging will see up to a third or more of a steak

being lost from moisture loss.

Steak aficionados disagree as to which method produces the best steak. Why not judge it for yourself.

Documents

LunchMenuHillarys01032011[1].pdf