A la Carte Menu

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.



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


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


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


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


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


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


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.


Sydney – $5 per person on Sundays and public holidays
Melbourne – $5 per person on public holidays


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.