A la Carte Menu
ENTREES
| Wagyu Tartare | 16 |
| Smoked yolk, green dressing and lavosh | |
| Octopus | 16 |
| Shaved octopus, chive, peri and lemon | |
| Salmon | 15 |
| Whisky cured salmon, roe and cauliflower custard cream | |
| Garlic Bread | 8 |
| 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 | 16 |
| Chilli lime pork belly with adzuki bean, cos, puffed crackling, kimchi crumb and ponzu dressing | |
| Szechuan Calamari | 15/22 |
| Lightly fried calamari, cucumber, onion, lemon and nam jim | |
| Beetroot Salad | 14 |
| Sous-vide beets, whipped goat’s curd, quinoa crisp, watercress, heirloom tomato and pistachio crumb | |
| Croquette | 12 |
| Fried cheese croquette with cured meat and jalapeno aioli | |
| Tasting Plate (serves 3-5) | 52 |
| Szechuan Calamari, Pork Belly, Bruschetta and Croquette | |
Skewered
Served with your choice of crunchy chips or house salad unless specified*
| Prawn & Beef (Temperature recommendation: Medium) | 45 | |
| New Yorker cuts, QLD prawns, lemon and house basting | ||
| Salmon | 35 | |
| Fermented chilli, miso, sesame, soy, scallions, ginger and garlic | ||
| Portuguese Chicken | 29 | |
| 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
| Hasselback |
8 |
| baked potato with pepperjack cheese sauce and bacon crumb | |
| Mac & Cheese |
12 |
| rigatoni, charred cauliflower, cheddar, parmesan, truffle | |
| 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 | |
| Tomato Salad |
12 |
| Stracciatella, basil, charcoal salt, chive oil | |
| Greek Salad |
12 |
| cos, fetta, tomato, cucumber, onion, olives, dressing | |
| Farm Salad |
7 |
| cos, pomegranate, cucumber, onion, radish, 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 house salad
| Beef Ribs | Half Rack 32 | Full Rack 52 |
| Pork Ribs | Half Rack 39 | Full Rack 59 |
| Lamb Ribs | Half Rack 32 |
| Ribs Platter | 59 |
| A selection of beef, lamb and pork ribs | |
| 200g Monte Fillet and Half Rack Pork Ribs | 68 |
Favourites
| Premium Beef Burger (cooked medium) | 29 | ||
| 280g Pasture-fed primal beef patty, aged vintage cheddar, lettuce, tomato, Spanish onion, truffle aioli and caramelised onion jam. Served with chips and pickle on the side | |||
| Chicken Breast | 25 | ||
| Supreme-cut chicken, Sumac, lemon thyme potatoes, greens, charred shallots and toum | |||
| Lamb Shoulder | 28 | ||
| Slow cooked lamb, butter beans, greens, smoked eggplant and pomegranate | |||
| Polenta | 22 | ||
| Grilled polenta, pumpkin, rice noodle rosti, sautéed seasonal greens, tofu and miso sauce | |||
Children's Menu
Children 12 years & under.
| Cheese Burger with crunchy chips or garden salad | 10 |
| Grilled Chicken Tenders with crunchy chips or garden salad | 10 |
| Mac & Cheese | 10 |
| Boneless Beef Rib Fingers with crunchy chips or garden salad | 10 |
Dessert
| The Grand Finale | 40 | |
| (Serves 3-4) A selection of our individual desserts. Chocolate & Hazelnut Fondant, Creme Brulee, Apple Pie and Amaretto Frangipane | ||
| 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 mandarin & chocolate or double coffee biscuit | ||
| Apple Pie | 14 | |
| Fried apple pastry, apple toffee cream, sour apple gel, mascarpone ice cream and smoked maple syrup | ||
| Semifreddo | 15 | |
| Raspberry, Matcha tea, chocolate crumb, burnt meringue and raspberry gel | ||
| 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 | 50g |
| Hard | $14 | 50g |
| Soft | $14 | 50g |
Liquid Dessert
| Crumble | 19 | |
| Chambord, Apple Schnapps, Limoncello, apple and lemon juice served in a sweet pastry crumbed martini glass | ||
| 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, Fusion Caramel Vodka, Fusion Coffee Vodka, Fusion Chocolate Vodka | ||
| 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 |
| Mitchell Noble Botrytis | Semillon Clare Valley, SA | 12 | 48 |
Fortified Wines
| 90ml | Btl | ||
| NV Penfolds Grandfather Port (750ml) | Magill Estate, SA | 24 | 250 |
| NV Hanwood Estate Tawny (750ml) | Riverina, NSW | 10 | 60 |
| NV All Saints Muscat (375ml) | Rutherglen, Vic | 11 | 54 |
| NV Campbells Topaque (375ml) | Rutherglen, Vic | 11 | 58 |
Allergies
Please ask for our allergy menu. Although 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 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.
We clean tongs, boards and pans when preparing these dishes mentioned within the parameters of above. Please ask your waiter for detail of our halal selection