STEAK AND RIBS
Choose from original Turn ‘n Tender basting, plain-grilled, dry pepper coating or activated charcoal rub.
Please ask your waitron to guide you through our meat board, showcasing today’s finest cuts.
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
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.
LAMB RUMP 400g NEW
Tender, succulent 400g lamb rump marinated in harissa and olive oil, chargrilled with crispy fat and served thickly sliced.
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.
PICANHA (SIGNATURE POINT RUMP) 300g
Tender rump cap with a generous layer of fat that naturally bastes the meat during grilling for rich, juicy, intensely flavourful results.
PICANHA (SIGNATURE POINT RUMP) 400g
Tender rump cap with a generous layer of fat that naturally bastes the meat during grilling for rich, juicy, intensely flavourful results.
CUT FOR TWO
Steak carved to share and served with two sides and two sauces.
Sirloin 700g
Fillet 700g
STEAK ON THE BONE
Served with a choice of chips, rice, mashed potato, pap and gravy, vegetables, baked potato or a side salad.
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.
