A la Carte Menu
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.
ENTREES
RAW
| Oysters Natural | 1/2 Dozen 28 Dozen 56 |
| Oysters Lemon Granita | 1/2 Dozen 29 Dozen 58 |
| Wagyu Tartare | 16 |
| Smoked yolk, green dressing, herbs and garlic crostini | |
| Salmon Tartare | 18 |
| Atlantic salmon, citrus dressing, avocado, coriander and garlic crostini | |
| Caviar | 110 |
| 30g traditional sturgeon caviar | |
| Wagyu Bresaola | 16 |
| MB 7+ cured wagyu beef, sliced with grissini | |
| Biltong | 12 |
| Spiced South African cured beef | |
| Bread (serves 1) | 5 |
| Fresh baked bread with cultured butter & black lava salt | |
| Garlic Bread | 9 |
| Toasted sourdough, cheesy béchamel, parsley and Parmesan crust | |
| Bruschetta | 12 |
| Avocado, Roma tomato, Spanish onion, garlic oil, basil and Parmesan | |
| Boerewors | 14/26 |
| Coriander, cumin and beef sausage, pap croquettes and spicy chakalaka | |
| Pork Belly | 17 |
| Southern chilli glazed pork belly. Carrot, celeriac, beetroot and pumpkin slaw | |
| Szechuan Calamari | 15/24 |
| Lightly fried calamari, cucumber, onion, lemon and nam jim | |
| Beetroot & Labne | 14 |
| Baby beets, smoked labne, radish, rocket, quinoa crisp, fetta and dill oil | |
| Prawns | 24 |
| Garlic, ginger and coriander marinated king prawns. Grilled and served with black garlic aioli | |
| Burrata | 19 |
| Seasonal tomato salad, salsa verde, toasted garlic sourdough | |
| Halloumi | 15 |
| Grilled with red pepper ajvar, rocket, mandarin and olive oil | |
| Tasting Plate (serves 3-5) | 55 |
| Szechuan Calamari, Pork Belly, Bruschetta and Halloumi | |
Skewered
Served with your choice of crunchy chips or farm salad unless stated*
| Beef | 32 |
| New Yorker cuts grilled to your liking with house basting | |
| Prawn & Beef (Temperature recommendation: Medium) | 45 |
| New Yorker cuts, QLD prawns, lemon and house basting | |
| Salmon | 36 |
| Fermented chilli, miso, sesame, soy, scallions, ginger and garlic | |
| Portuguese Chicken | 32 |
| Peri peri spiced chicken thigh with lemon | |
| Kangaroo (Temperature recommendation: Medium-Rare) | 38 |
| Loin-fillet, buttered potato, native bush spice, tomato chutney and crispy onion rings | |
Sides & Salads
| Mac & Cheese | 15 |
| Penne, truffle béchamel, aged parmesan | |
| Broccolini | 13 |
| Sautéed broccolini, almonds | |
| Wedge Salad | 14 |
| honey bacon, cherry tomatoes, fried shallots, crisp iceberg, crumbled blue cheese and ranch dressing | |
| Cauliflower Bake | 11 |
| roasted cauliflower, béchamel, English cheddar, aged Parmesan | |
| Caesar Salad | 13 |
| cauliflower, baby gem, anchovy, crostini, Parmesan, dressing | |
| Greek Salad | 13 |
| cos, fetta, tomato, cucumber, onion, olives, dressing | |
| Farm Salad | 7 |
| cos, cucumber, onion, radish, parsley, tomato vinaigrette | |
| Crunchy Chips | 7 |
| Sweet Potato Fries | 7 |
| Onion Rings | 7 |
| Mash | 8 |
Sauces
| Portuguese | 4 |
| Barbeque Relish | 4 |
| Hot African Chilli | 4 |
| Garlic Cream | 4 |
| Peppercorn | 4 |
| Blue Cheese | 4 |
| Mushroom | 4 |
| Black garlic butter | 4 |
| Red Wine Jus | 7 |
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 |
Slow-Cooked Ribs
Beef and pork ribs are slow-cooked and finished on a flaming hot char-grill with our unique basting.
Lamb ribs are char-grilled with a lemon, herb and mustard marinade.
All are served with crunchy chips or farm salad
| Beef Ribs | Half Rack 36 | Full Rack 59 |
| Pork Ribs | Half Rack 39 | Full Rack 59 |
| Lamb Ribs | Half Rack 36 |
| Ribs Platter | 59 |
| A selection of beef, lamb and pork ribs | |
| 200g Monte Fillet and Half Rack Pork Ribs | 69 |
Favourites
| Premium Beef Burger (cooked medium) | 29 |
| Pasture-fed primal beef patty, Monterey Jack cheese, lettuce, tomato, crispy onion rings, truffle aioli and caramelised onion jam. Served with chips and pickle on the side | |
| Chicken Breast | 29 |
| Marinated chicken, white barley, porcini mushroom sauce, rocket, salsa verde, red wine jus | |
| Lamb Shank | 36 |
| Slow-cooked oven roasted shank, creamy mash, roasted carrots, red wine reduction | |
| Eggplant Lasagne | 25 |
| Layered fresh pasta sheets, eggplant and tomato Ragu, Parmesan | |
Children's Menu
Children 12 years & under.
| Cheese Burger with crunchy chips, sweet potato chips or garden salad | 12 |
| Grilled Chicken Tenders with crunchy chips, sweet potato chips or garden salad | 12 |
| Fish & Chips | 12 |
| Mac & Cheese | 12 |
Dessert
| The Grand Finale | 50 |
| (Serves 3-5) A selection of our individual desserts. Chocolate & Hazelnut Fondant, Creme Brulee, Raspberry Apple Pie and Rhubarb & Raspberry Frangipane | |
| Chocolate Fondant | 17 |
| Chocolate fondant with chocolate centre, fior de latte ice cream, chocolate sauce and honeycomb | |
| Crème Brûlée | 13 |
| Classic crème brulee with coffee meringue biscuit | |
| Raspberry Apple Pie | 14 |
| Fried apple and raspberry pastry, raspberry gel, cinnamon sugar and mascarpone ice cream | |
| Rhubarb & Raspberry Frangipane | 13 |
| Poached raspberry and rhubarb, frangipane tart, fior de latte ice cream, raspberry coulis | |
CHEESE
| Baked Camembert | 20 |
| Baked wheel of camembert with honey and toasted sourdough | |
| Cheese (Serves 1-2) | 29 |
| Woombye Triple Cream Truffle Brie, Berry’s Creek Tarwin Blue and Jack’s English Club Cheddar served with conserve and assorted crackers | |
Liquid Dessert
| Affogato | 12 |
| Espresso, vanilla bean ice cream and choice of liqueur: Baileys, Kahlua, Frangelico, Fusion Caramel Vodka, Fusion Coffee Vodka, Fusion Chocolate Vodka | |
| Dom Pedro | 17 |
| Vanilla bean ice cream blended with one of the following: Jameson, Kahlua, Baileys, Frangelico | |
| The Glenmorangie Whisky Experience | 26 |
| These Glenmorangie Whiskies have been aged for 10 years in ex-bourbon barrels. Three have then been aged for a further 2 years for an exploration into different barrel finishes Glenmorangie 10YO Glenmorangie Nectar D’or Glenmorangie Quinta Ruban Glenmorangie Lasanta |
|
| The Ardbeg Whisky Experience | 32 |
| For those adventurous types who love the unyielding smoky and peaty flavours of Single Malt Islay Whisky Ardbeg 10YO Ardbeg Corryvreckan Ardbeg Uigeadail Ardbeg Limited Release |
|
| The Russell’s Reserve Experience | 26 |
| For those who enjoy the sweet and smooth tones of Bourbon Russell’s Reserve 10YO Bond and Lillard Old Ripy Russell’s Reserve Single Barrel |
|
| The Hennessy Experience | 28 |
| Twin tasters of stunningly crafted Cognac Hennessy VS Hennessy XO |
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Allergies
Please ask for our allergy menu. Every possible care has been taken to ensure that these menu items are allergy free, certain items may still contain traces of allergic ingredients as they are prepared in an environment that may contains allergic ingredients.
Surcharge
Sydney – $5 per person on Sundays and public holidays
Melbourne & Perth – $5 per person on public holidays
Halal
A selection of Monte 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.