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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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Aperitif Cocktails

  • Strawberry Smash 22

    SKYY Vodka, Triple Sec, fresh strawberries, mint, lemon, vanilla syrup

  • Rose & Lychee Spritz 19

    SKYY Vodka, rose & lychee syrup, Prosecco

  • East 8 Hold Up 21

    SKYY Vodka, Aperol, pineapple juice, lime juice, passionfruit, agave syrup

  • Love Thy Lychee (Non-alcoholic) 17

    Lyre's White Cane, apple juice, passionfruit, lychee syrup, soda, lychee

Entrees

  • Bread (V) (VG) 15

    Sonoma rye sourdough, cultured butter and extra virgin olive oil

  • Garlic Bread (V) 14

    Buttermilk buns, garlic butter, Parmesan and garlic crisps

  • Bruschetta (V) (VG) 16

    Roma tomatoes, whipped ricotta, avocado & chickpea cream, capers and basil on toasted sourdough

  • Biltong 18/100g

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

  • AGED Wagyu Tartare 27

    Wagyu Girello & dry-aged Rib-Eye, egg yolk cream, condiments, anchovy aioli, Parmesan and puffed rice paper

  • Scallop Ceviche 29

    Summer peas, mint, coconut dressing and mint-infused oil

  • King Prawns 38

    Traditional Mozambican peri-peri sauce, toasted sourdough and basil-infused oil

  • Pork Belly 18

    Sticky chilli glaze, cabbage slaw, Japanese sesame dressing

  • Szechuan Calamari 18/29

    Lightly fried calamari, cucumber, onion, lemon and nam jim sauce

  • Boerewors Skewer 29

    South African beef sausages with coriander & cumin, chakalaka sauce and onion rings

  • Tasting Plate (serves 3-5) 65

    Szechuan Calamari, Bruschetta, Pork Belly and Boerewors

Skewers

Served with crunchy chips or house salad.

  • Lamb 53

    Mediterranean marinated lamb backstrap with dukkah

  • Kangaroo 47

    Juniper berry marinated kangaroo loin fillet with redcurrant jus

  • Beef 49

    Angus fillet grilled to your liking with our signature basting

  • Salmon 55

    African chilli, miso, sesame, soy, spring onion, ginger and garlic

  • Portuguese Chicken 39

    Portuguese spiced chicken thighs with lemon

Steak

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

Monte - Grain Fed 150D

Holding the oldest breed registry in the world, our newest grain fed Monte is extraordinary across all metrics. With over three centuries of Australian animal husbandry, the Thousand Guineas Shorthorn redefines the quality and flavour, and proudly earns its spot as The Meat & Wine Co’s introductory range steak. 

  • Rump Eye 200g 34

    Monte - Thousand Guineas Shorthorn - grain fed 150 days - marble score 2+

  • Fillet 200g 57

    Monte - Thousand Guineas Shorthorn - grain fed 150 days - marble score 2+

  • Rib-Eye 350g 69

    Monte - Thousand Guineas Shorthorn - grain fed 150 days - marble score 2+

  • New Yorker 300g 54

    Monte - Thousand Guineas Shorthorn - grain fed 150 days - marble score 2+

O'Connor - Grain Fed 240D

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. Dry-aged for four weeks and boasting a marble score of 3+, The Meat & Wine Co’s O’Connor Range will bring about a new revelation in steak. 

  • Fillet 300g 79

    O'Connor - grain fed 240 days - marble score 3+

  • New Yorker 350g 72

    O'Connor - grain fed 240 days - marble score 3+

  • Rib-Eye 400g 85

    O'Connor - grain fed 240 days - marble score 3+

Wagyu - Grain Fed 450D

  • Rump 500g 79

    Wagyu - grain fed 450 days - marble score 6+

  • Rib-Eye 300g 135

    Wagyu - grain fed 450 days - marble score 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 unique 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 240/kg

    (Grass Fed, MB 4+) Encased in beef dripping butter infused with Hot Harissa Honey. The latest AGED flavour fusion evokes a balance of robust umami spice and delicate floral undertones

  • Traditional Dry-Aged Southern Range Rib-Eye 230/kg

    (Grass Fed, MB 4+)

  • O'Connor New Yorker on the Bone 78

    400g (Grain Fed 150 Days)

Sauces

  • Barbeque Relish 4
  • Hot African Chilli 5
  • Peppercorn 5
  • Creamy Garlic 5
  • Blue Cheese 5
  • Creamy Mushroom 5
  • Veal Jus 8

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

Slow-cooked and finished on a flaming char-grill with our unique basting.
Served with crunchy chips or house salad.

  • Beef Ribs Half 45 / Full 69
  • Pork Ribs Half 49 / Full 74
  • Ribs Platter 86

    A selection of beef and pork ribs

Sides & Salads

  • Market Greens (V) (VG) 18

    Chardonnay vinaigrette, preserved lemon and Pecorino Romano

  • Truffle Mac & Cheese (V) 18

    Parmesan, Gruyère, Cheddar & mozzarella, truffle with chives

  • Wedge Salad (V) 18

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

  • Greek Salad (V) (VG) 18

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

  • Roasted Harissa Potatoes (V) (VG) 15

    Horseradish cream and fresh herbs

  • Tomato Salad (V) (VG) 18

    Seasonal tomatoes, compressed watermelon, pickled onion, pine nuts, feta, sumac and chardonnay vinaigrette

  • Crunchy Chips (V) (VG) 10

  • Onion Rings (V) (VG) 12

  • Mash (V) 10

Favourites

  • Angus Beef Burger 32

    Angus beef patty, Cheddar, cos lettuce, burger sauce, tomato and onion rings. Served with crunchy chips or house salad

  • Chicken Breast 36

    Portuguese marinade, burnt corn purée, braised kale, white beans, crispy pancetta and redcurrant jus

  • Barramundi 45

    Clam, scallop, squid, zucchini, summer peas, watercress and lobster bisque

  • Roasted Eggplant (V) (VG) 27

    Fable ragu, dill yoghurt, crispy chickpea, feta and house-made harissa oil

Children's Menu

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

  • Cheese Burger 16

    Served with crunchy chips or house salad

  • Grilled Chicken Tenders 16

    Served with crunchy chips or house salad

  • Mac & Cheese (V) 13

    Cheddar & mozzarella macaroni pasta with béchamel sauce

  • Pork Ribs 19

    Served with crunchy chips or house salad

Dessert

  • Salted Caramel Mousse (V) 18

    Honeycomb, hazelnut crumb and vanilla mascarpone

  • Chocolate & Hazelnut Fondant (V) 18

    Melted salted caramel & chocolate sauce, white chocolate snow and hazelnut praline gelato

  • Crème Brûlée (V) 16

    Coffee cream and shortbread biscuit

  • Biscoff & Date Cake (V) 18

    Caramel toffee cream, candied walnut, fior di latte gelato and date sauce

  • The Grand Finale (V) 64

    Chocolate & Hazelnut Fondant, Crème Brûlée, Salted Caramel Mousse and Biscoff & Date Cake

  • Artisanal Cheese Board 29

    Ford Farm Cheddar, United Kingdom - Cow's milk Sharp, crumbly, modern cave-aged Cheddar
    Onetik Bleu Des Basque, France - Sheep's milk Nutty, sweet flavour, floral aftertaste (Rugged Pyrenees)
    Meredith Dairy Chévre, Australia - Goat's milk Subtle salt and citrus flavour in a light, fluffy texture
    Served with condiments and crackers

Liquid Dessert

  • Affogato 16

    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

  • Espresso Martini 22

    Hennessy VS Cognac, Coffee Liqueur, Fresh Espresso

Dietary key
(V) can be prepared as vegetarian
(VG) can be prepared as vegan

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

Surcharge
A $5 per person surcharge will be added on Sundays and public holidays.

Service Charge
A service charge of 10% will be added for all groups of 11 or more, applicable every day.

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