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 | 14 |
| Natural with lemon | |
| Wagyu Tartare | 16 |
| Smoked yolk, green dressing and lavosh bark | |
| Salmon | 16 |
| Whisky cured salmon, roe, radish, truffle oil, cauliflower custard cream | |
| Garlic Bread | 9 |
| Thyme and garlic butter, air dried ricotta and white truffle oil | |
| Bruschetta | 11 |
| 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, lettuce, apples, onion and jalapeno | |
| Octopus | 18 |
| Warm octopus and potato, onion, garlic, parsley, lemon | |
| Szechuan Calamari | 15/24 |
| Lightly fried calamari, cucumber, onion, lemon and nam jim | |
| Beetroot & Labne | 14 |
| Sous-vide beets, cherry tomatoes, quinoa crisp, smoked labne, chives & balsamic | |
| Halloumi | 15 |
| Grilled with red pepper ajvar, rocket, mandarin and olive oil | |
| Panna Cotta | 15 |
| Parmesan panna cotta, cherry tomatoes, balsamic glaze and lavosh bark | |
| Cheese Tart | 18 |
| Frangipane and blue cheese tart with fig jam | |
| Tasting Plate (serves 3-5) | 54 |
| Szechuan Calamari, Pork Belly, Bruschetta and Halloumi | |
Skewered
Served with your choice of crunchy chips or farm salad unless stated*
| 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) | 36 |
| Loin-fillet, buttered potato, native bush spice, tomato chutney and crispy onion rings | |
Sides & Salads
| Mac & Cheese | 12 |
| rigatoni, charred cauliflower, Monterey Jack, parmesan, truffle, panko | |
| Sautéed greens | 13 |
| Please ask your waiter | |
| Wedge Salad | 13 |
| honey bacon, cherry tomatoes, fried shallots, crisp iceberg, crumbled blue cheese and ranch dressing | |
| Grain Salad | 11 |
| pumpkin, Harissa yoghurt, black barley, tomato, hummus | |
| Cauliflower | 11 |
| roasted with tahini, yoghurt, almonds, parsley, lemon, olive oil | |
| Wombok | 12 |
| grilled with hazelnuts, fried shallots, pink sauce and garlic oil | |
| Greek Salad | 12 |
| cos, fetta, tomato, cucumber, onion, olives, dressing | |
| Farm Salad | 7 |
| cos, cucumber, onion, radish, parsley, tomato vinaigrette | |
| Crunchy chips | 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 35 | Full Rack 59 |
| Pork Ribs | Half Rack 39 | Full Rack 59 |
| Lamb Ribs | Half Rack 35 |
| 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 |
| 280g 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 |
| Moroccan spiced Supreme-cut chicken, silver beet, black barley and toum | |
| Lamb Shoulder | 29 |
| Slow cooked lamb, butter beans, greens, smoked eggplant and pomegranate | |
| Pasta | 25 |
| Orecchiette with red pepper ajvar, pea puree, broad beans, asparagus, parmesan and truffle oil | |
Children's Menu
Children 12 years & under.
| Cheese Burger with crunchy chips or garden salad | 12 |
| Grilled Chicken Tenders with crunchy chips or garden salad | 12 |
| Mac & Cheese | 10 |
Dessert
| The Grand Finale | 49 |
| (Serves 3-5) A selection of our individual desserts. Chocolate & Hazelnut Fondant, Creme Brulee, Tiramisu and Pineapple Pavlova | |
| Chocolate & Hazelnut Fondant | 16 |
| Chocolate fondant, white chocolate and hazelnut centre, fior de latte ice cream, short bread biscuit and caramel nougatine | |
| Crème Brûlée | 13 |
| Classic crème brulee with choice of patisserie chocolate or coffee meringue biscuit | |
| Raspberry Apple Pie | 14 |
| Fried apple and raspberry pastry, raspberry gel, cinnamon sugar and mascarpone ice cream | |
| Tiramisu | 13 |
| Mascarpone cream, savoiardi, coffee, marsala and cocoa dusted | |
| Pineapple Pavlova | 13 |
| Caramelised pineapple, berries, Chantilly cream, passionfruit coulis and baked meringue | |
CHEESE
A selection of artisan cheeses served with conserve, assorted crackers and seasonal fruit
| Blue | $14 per 50g |
| Hard | $14 per 50g |
| Soft | $14 per 50g |
Liquid Dessert
| Crumble | 19 |
| Chambord, Apple Schnapps, Limoncello, apple and lemon juice served in a sweet pastry crumbed martini glass | |
| Affogato | 14 |
| Espresso, vanilla bean ice cream and choice of liqueur: Baileys, Kahlua, Frangelico | |
| Dom Pedro | 17 |
| Vanilla bean ice cream blended with one of the following: Jameson, Kahlua, Baileys, Frangelico | |
| The Glenmorangie Whisky Experience | 26 |
| 4 tasters of Glenmorangie Whisky: These whiskies are aged for 10 years then a further 2 years in different casks to add depth of flavour
10YO, Nectar D’or (Sauternes Cask), Quinta Ruban (Ruby Port Casks), Lasanta (Oloroso Sherry Cask) |
|
| The Ardbeg Whisky Experience | 32 |
| 4 tasters of Ardbeg Islay Whisky: For those adventurous types who love smoky Islay whisky. 10YO, Corryvreckan, Uigeadail, Limited Release | |
| The Hennessy Experience | 18 |
| 2 tasters of Hennessy VS Cognac and Hennessy XO Cognac | |
| Dessert Wines | 90ml / Btl |
| Vasse Felix Cane Cut Semillon Margaret River, WA | 14 / 58 |
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 – $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.