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A la Carte Menu

Looking for the perfect accompaniment to your gorgeous dinner? View our Wine List or Drinks Menu.

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Dietary
V: Vegetarian / VG: Vegan on Request

Seafood Origin
A: Australian / I: Imported / M: Mixed

Aperitif Cocktails

  • Strawberry Smash 24

    SKYY Vodka, Cointreau, strawberries, mint, lemon, vanilla syrup

  • Rose & Lychee Spritz 21

    SKYY Vodka, rose & lychee syrup, Prosecco

  • Caribbean Jack 23

    Gentleman Jack Whisky, Lena Banana Liqueur, vanilla syrup, chocolate bitters

  • Love Thy Lychee (Non-alcoholic) 19

    Rum Alternative, apple, passionfruit, lychee syrup, soda

Entrees

  • Bread (V) (VG) 17

    Sonoma Miche sourdough, choice of biltong butter or cultured butter

  • Garlic Bread (V) 17

    Buttermilk buns, green garlic butter, Parmesan, garlic crisps

  • Bruschetta (V) (VG) 18

    Roma tomato, avocado, oregano, basil, Parmesan, sourdough

  • Biltong 18/100g

    Traditional South African air-dried beef, black pepper, coriander, malt vinegar

  • AGED Wagyu Tartare 33

    Raw Wagyu Girello & dry-aged Rib-Eye, pickled cucumber, guindilla peppers, smoky capsicum relish, capers, egg yolk cream, Parmesan, crispy potato

  • Baked Hokkaido Scallop (I) 36

    XO mushroom butter, leek & confit garlic purée, crispy breadcrumbs

  • Yellowfin Tuna Sashimi (I) 33

    Raw, lightly-seared, soy & sesame dressing, horseradish cream, charred grapes, pickled onion, pine nut emulsion, basil oil

  • King Prawns (A) 39

    Mozambican peri-peri, focaccia, basil oil

  • Chicken Wings 25

    Chicken mousse, Red Hot sauce, blue cheese ranch, crispy breadcrumbs, chives

  • Pork Belly 23

    Sticky chilli glaze, Brussels sprout slaw, pine nuts, raisins, pork crackling

  • Szechuan Calamari (I) 18/29

    Cucumber, onion, lemon, nam jim sauce

  • Traditional Boerewors Skewer (serves 2) 33

    Chakalaka & pap croquette, BBQ relish, onion rings

  • Tasting Plate (serves 3-5) 72

    Szechuan Calamari (I), Bruschetta, Pork Belly, Traditional Boerewors

Skewers

Served with crunchy chips or house salad.

  • Smoky BBQ Lamb 55

    Lamb fillet, yoghurt, lemon & herb

  • Blackcurrant Kangaroo 49

    Kangaroo fillet, blackcurrant jus

  • Angus Beef 55

    Fillet grilled to your liking with our signature basting

  • Moroccan Salmon (A) 55

    Sriracha glaze, sesame seeds

  • Portuguese Chicken 39

    Spiced chicken thighs, lemon

Steak

Grilled to perfection with our signature basting and served with crunchy chips or house salad.

Monte logo

Grain fed

A premium line of beef exclusively sourced for The Meat & Wine Co.

  • Rump Eye 200g Grain Fed, MB 2+ 39

  • Fillet 200g Grain Fed, MB 2+ 69

  • Rib-Eye 350g Grain Fed, MB 2+ 88

  • New Yorker 300g Grain Fed, MB 2+ 69

O'Connor - Long Grain Fed 150D

From the rich paddocks of the Gippsland, The O’Connor family presents its most treasured masterpiece. Highest air quality, pristine water and nutrient rich pastures are the secret behind its luxurious cattles. The Meat & Wine Co’s O’Connor Range will bring about a new revelation in steak. 

  • Fillet 300g 87

    O'Connor - Long Grain Fed 150 days - MB 3+

  • New Yorker 350g 85

    O'Connor - Long Grain Fed 150 days - MB 3+

  • Rib-Eye 400g 95

    O'Connor - Long Grain Fed 150 days - MB 3+

Wagyu - Grain Fed 450D

  • Rump 500g 95

    Wagyu - Grain Fed 450 days - MB 6+

  • Rib-Eye 300g 135

    Wagyu - Grain Fed 450 days - MB 6+

AGED by The Meat & Wine Co.
Learn More

AGED Program

Elevate your perfect steak experience with AGED by The Meat & Wine Co. 

The Meat & Wine Co presents its best, The Southern Range from the heart of the Gippsland in Victoria. Raised on the green pastures and perfect climate, the Angus and Hereford cattle are bred to perfection. With a marble score of 4+, this is the perfect steak for our AGED Program.

Grilled to perfection with our signature basting and served with crunchy chips or house salad. Exclusive dry-aged and speciality cuts are available upon request. Ask your waiter for today’s availability.

  • Butter AGED Southern Range Rib-Eye 275/kg

    (Grass Fed, MB 4+) Encased in artisan beef dripping butter infused with smoked Bacardi Reserva Ocho. The latest AGED flavour fusion delivers a smoky, layered profile, subtly influenced by the rum's warm oak and spice notes.

  • Traditional Dry-Aged Southern Range Rib-Eye 265/kg

    (Grass Fed, MB 4+)

  • O'Connor New Yorker on the Bone 83

    400g (Long Grain Fed 150 Days)

  • Mayura Station Signature New Yorker 173 / 253

    400g / 600g (Long Grain Fed 450 Days, MB 9+)

Sauces

  • Barbeque Relish 6
  • Hot African Chilli 6
  • Peppercorn 6
  • Creamy Garlic 6
  • Blue Cheese 6
  • Creamy Mushroom 6
  • Biltong Butter 6
  • Wasabi Butter 6
  • Veal Jus 9

Meat Temperatures

Blue: Sealed, very red in the centre. Room temperature
Rare: Red in the centre. Lukewarm temperature
Medium-Rare: Pinkish-red in the centre. Warm temperature
Medium: Pink in the centre. Hot temperature
Medium-Well: Very little pink in the centre. Hot temperature
Well-Done: No pink, brown in the centre. Hot temperature

Ribs

Slow-cooked and finished on the flame-grill with our signature basting. Served with crunchy chips or house salad.

  • Beef Ribs Half 59 / Full 85
  • Pork Ribs Half 59 / Full 85
  • Ribs Platter 95

    A Selection of Beef and Pork

Sides & Salads

  • Market Greens (V) (VG) 22

    Burnt spring onion, jalapeño & coriander pesto, roasted almonds, Parmesan, basil oil

  • Truffle Mac & Cheese (V) 23

    Parmesan, Gruyère, Cheddar & mozzarella, truffle, chives

  • Wedge Salad (V) 22

    Iceberg lettuce, cherry tomato, crispy pancetta, fried shallot, walnut, cranberry, crumbled blue cheese, ranch dressing

  • Greek Salad (V) (VG) 21

    Cos lettuce, cucumber, tomato, marinated olives, crumbled feta, red onion, Greek dressing

  • Brussels Sprouts Bake (V) 23

    Béchamel, Gruyère, pancetta, breadcrumbs, chicken jus

  • Hasselback Potato (V) 17

    Beef dripping butter, caramelised onion, Gruyère

  • Crunchy Chips (V) (VG) 10

  • Onion Rings (V) (VG) 15

  • Mash (V) 10

Favourites

  • Wagyu Beef Burger 39

    Cheddar, cos lettuce, burger sauce, tomato, onion rings, served with crunchy chips

  • Chicken Breast 42

    Butter bean purée, roasted pumpkin, okra, pepita seeds, crispy kale, chicken jus

  • Lamb Cutlets & Bone Marrow (serves 2) 118

    Toum, chimichurri, served with crunchy chips or house salad

  • Barramundi (A) 49

    Mussels, potatoes, garlic shoots, capers, prawn butter sauce, fried curry leaves

  • Roasted Cauliflower (V) (VG) 35

    Coconut curry sauce, cauliflower purée, pickled onion, nut crumb, raisins

Children's Menu

Children 12 years & under.
Served with a complimentary scoop of ice cream for dessert.

  • Cheeseburger 19

    Served with crunchy chips or house salad

  • Grilled Chicken Tenders 18

    Served with crunchy chips or house salad

  • Mac & Cheese (V) 15

    Cheddar & mozzarella macaroni pasta with béchamel sauce

  • Pork Ribs 22

    Served with crunchy chips or house salad

Desserts

  • Black Forest Brownie Sundae (V) 19

    Sour cherry & Shiraz compote, chocolate mousse, Chantilly cream, fior di latte gelato, biscuit crumbs, white chocolate snow

  • Chocolate Fondant (V) 22

    Pistachio, kataifi, white chocolate snow, hazelnut praline gelato

  • Crème Brûlée (V) 18

    Served with a macaroon

  • Sticky Date 19

    Parsnip butterscotch, maple & parsnip mascarpone cream, coconut & pumpkin seed granola, Medjool dates, fior di latte gelato

  • Key Lime Tart (V) 21

    Swiss meringue, burnt pineapple salsa, passion fruit gel, lemon sorbet

  • The Grand Finale (V) 69

    Chocolate Fondant, Crème Brûlée, Key Lime Tart, Sticky Date

  • Artisanal Cheese Board 38

    Smoked Cheddar, Riverine Blue, Camembert, served with condiments and crackers

Liquid Dessert

  • Affogato 16

    Espresso, vanilla bean ice cream and choice of liqueur: Baileys, Tia Maria, Frangelico

  • Dom Pedro 17

    Vanilla bean ice cream blended with one of the following: Jameson, Tia Maria, Baileys, Frangelico

  • Espresso Martini 25

    Hennessy VS Cognac, Tia Maria, cold brew espresso

Let's cut to it.

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Unique African-Inspired Steakhouse Menu

Carefully monitored from paddock to plate, our top-graded beef is grilled to perfection on the grill with our signature African-inspired basting. Choose from grass-fed or grain-fed premium beef in your preferred cut, or enjoy a beautifully marbled wagyu steak cooked to your liking. Pair with a quality Australian wine from our extensive wine list for the ideal lunch or dinner.

Our a la carte offering is also more than just a steak menu: we source world-class produce to bring you cutting-edge modern cuisine in Sydney, Melbourne and Perth. From the freshest seafood and tender slow-cooked ribs to vibrant seasonal salads and artisan cheeses from around the world, there’s something to please every taste on our carefully curated a la carte menu.

Monte Beef: Producing the Best Steak

(in our humble opinion)

We may be biased, but we believe our exclusive line of Monte Beef produces some of the best steaks in the world. Closely monitored from farm to table, our premium beef is sourced solely for The Meat & Wine Co to ensure only the most top-graded produce is served up at each of our steak restaurants.

Like all good restaurants, our people form the cornerstone of our success. Our talented chefs are passionate about providing a superb dining experience to each one of our guests, working with top-quality ingredients to bring you the best steakhouse menu in Australia.

Allergies

Please advise your waiter of any dietary requirements or allergies you may have. While we will do our utmost to fulfil requests, please note this is not an allergen free kitchen. There is a risk of cross contamination and any dish may contain trace elements due to the nature of our ingredients and kitchen environment.

Halal

A selection of beef products are Halal certified from our supplier and precautions are taken in the cooking methods of our dishes, however our restaurant kitchen environment is not certified by the A.F.I.C. Please ask your waiter. 

Surcharge

A service charge of 10% will be automatically applied to all groups of 11 or more guests.

A surcharge of $5 per person applies on Sundays and public holidays; however, this surcharge will not be applied in instances where the 10% service charge is in effect.

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