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The        Grill

Specially Selected South Island Angus Prime Steer
Aged to perfection by our Master Butcher & Chefs

The steaks below are always on the menu and on display in our cabinet

	Eye Fillet                   220g Tender, lean, premium cut also known as tender loin or fillet mignon	36.00
	Rib Eye                      300g Two muscles & separated by fat makes this cut tender & juicy Also scotch fillet or rib eye	35.00
	Porterhouse              300g Full flavored prime cut, firmer flesh with fat on the outside Also sirloin or new york cut	34.00
	Rib Eye on the Bone 500g Hearty full bodied cut grilled on the bone also known as prime rib	39.00
	Rump                        450g Two premium cuts grilled on the bone for maximum flavour Wagyu Rib Eye          200g Wagyu breed beef, Grade 9, grass raised and finished on grain & corn     Not recommended to be cooked more than medium for the best experience	34.50 100.00

Ordering your steak:

 Blue cold — Hot seared on both sides, cold & red through centre

 Blue warm — Brought to room temperature and hot seared on both sides

 Rare — Cooked just a little more through than a blue, still very red and juicy inside

 Medium rare — Grilled on the outside, light red colour inside with pink warm juices

 Medium — Cooked sous vide and grilled on the outside, moist pink inside

 Medium well — Cooked sous vide and sealed on the hot plate, Light pink , very little juice

 Well done — Cooked sous vide and grilled till no red colour through, maybe a little pink &  any juices are clear

Blue, rare, medium rare , medium, medium well or well done

To accompany the steaks we have a range of sauces

Béarnaise

Horse Radish Cream

Hot English Mustard

Cabernet Jus

Creamy pink peppercorn

Smoked Garlic & Peppercorn Jus

Roast Mushroom & thyme

Blue Cheese & rosemary

Garlic, Chilli & Herb Butter

Crispy Chilli Aioli

To accompany your Steak please choose:

The Potato dish of the day 

or

 Hand cut Seasoned Fries

and one of:

Herb Roasted Vegetables

 Steamed Vegetable medley with béarnaise sauce

 or

Mixed Leaf Salad with vinaigrette