STEAK AND RIBS
Choose from original Turn ‘n Tender basting, plain-grilled, dry pepper coating or activated charcoal rub.
Please ask your waitron for our meat board filled with premium cuts of the day.
STEAK AND RIBS
Sirloin 200g
Succulent cut with just enough fat to enhance the flavour.
Sirloin 300g
Rump 200g
Juicy and full of flavour. Choose with or without fat.
Rump 300g
Point Rump 300g (SIGNATURE CUT)
Our cut of rump with a thick layer of crispy fat.
Point Rump 400g (SIGNATURE CUT)
Fillet 200g
A prime cut so tender it melts in your mouth.
Fillet 300g
Rib-eye 300g
Rib-eye has fat marbling through the steak making it rich and full of flavour.
Argentinian-style Fillet 300g
Fillet marinated in our own Chimichurri which consists of onion, red pepper, garlic, chilli, parsley, white wine vinegar, olive oil and lemon juice.
CUT FOR TWO
Steak carved at the table, served with two sides and two sauces.
Sirloin 700g
Fillet 700g
STEAK ON THE BONE
T-Bone 600g
This cut is a tender fillet and succulent sirloin separated by a T-shaped bone.
Rib-eye on the bone 600g
Marbled with fat, this cut on the bone is both juicy and full of flavour.
RIBS
Slow-cooked, tender, sticky and delicious. Covered in our original Turn ‘n Tender basting sauce.
