OUR LEGENDARY STEAK CUTS
legendary steaks
SIRLOIN
A prime cut. Succulent and tender with a strip of fat, that when crispy, packs in the flavour. This cut is best enjoyed as rare as possible.
POINT RUMP (SIGNATURE CUT)
This signature Turn 'n Tender cut is from the cap end of the rump. Commonly referred to as Picanha, this succulent steak is covered in a generous layer of crispy fat that enhances its flavour and juices.
RUMP - WITH FAT
A classic cut with a little something extra. Full of flavour with crispy grilled fat that unlocks the legendary flavours.
RUMP - NO FAT
A unique lean cut. Juicy with no fat, making it a healthy steak choice.
FILLET
The most legendary of all cuts. Tender and lean, the buttery softness of fillet is best enjoyed rare or medium rare. Best when paired with one of our speciality sauces or toppings for the perfect personalised touch.
T-BONE
A juicy and tender favourite. The smaller tender fillet is separated from a larger succulent sirloin by the T-shaped bone which adds a sweeter flavour. Perfect for those who can't decide. Have it medium rare for the best flavour.
RIB-EYE ON THE BONE
Rib-eye has fat marbling through the steak and it's recommended that it's not cooked less than medium rare. This is to allow the fat marbling to melt and saturate the meat, making it juicy and full of flavour.
All steaks are served with your choice of sides and sauces. Please ask your server for recommendations.
GRILLING GUIDES
BLUE
Lightly seared on the outside with a completely red centre.
RARE
Brown seared on the outside with a red centre.
MEDIUM RARE
Brown seared on the outside, warmed through with a red centre.
MEDIUM
Brown seared on the outside with a pink, hot, juicy centre.
MEDIUM WELL
Dark brown seared on the outside, cooked through with a slightly pink centre.
WELL DONE
Slightly charred on the outside, cooked through completely.
All weights advertised are raw weights prior to cooking, weight losses may occur and will vary depending on the length of cooking time.
