bread to start

garlic ciabatta slices 22 v

country style ciabatta slices |four pieces|, smothered with garlic, butter, parsley and baked under an open flame

honey brie butter board 16 v

two pieces of our signature warm seeded green bagels, served with whipped brie butter, topped with crumbed pistachio and dukkha, pomegranate, spiced manuka honey and salt flakes

caramelised tomato and stracciatella bruschetta 28 v

slow roasted heirloom cherry tomatoes, white anchovies, finely chopped onions dressed in lemon vinaigrette, on a bed of fresh milky stracciatella, served on a toasted sourdough and drizzled with caramelised balsamic

cold bar

truffle steak tartare 42 df

coarsely minced premium tenderloin, shallots, capers, pickles, dijon and grain mustard, lemon juice, worcestershire, tabasco, truffle mix, chives, fried leek, served with raw egg yolk, shaved truffle, and truffle chips

stracciatella di vacca 28 v

hand torn long strips of stretched mozzarella curd in a rich and delicate milky cream, served with spiced manuka honey, caramelized figs and cherry tomato, finished with crumbed pistachio, pomegranate and balsamic glaze

salty nibbles

fried haloumi chips 28 v

soft and fluffy haloumi fingers lightly coated and fried in thin oil, drenched in manuka honey, harissa chili and garlic sauce, served on a bed of beetroot fetta relish, garnished with pomegranate, fried leek and balsamic glaze

dips and olives 26 v

marinated olives served in a hot pot, beetroot and fetta relish, honey brie butter, served with grilled pita bread

hot starters

salt and aleppo pepper calamari 28

flower cut baby squid lightly dusted with seasoned flour and fried in thin oil, sprinkled with aleppo pepper, fried parsnip, chives, fresh lemon and signature tartare sauce

beef and herb meatballs in diane sauce 28

five meatballs braised in red wine and sugo sauce, simmered in a rich homemade diane sauce, topped with freshly shaved pecorino, served with warm artisan bagel

short rib ragù hotpot 26

slow-cooked beef short rib ragù in red wine and arrabbiata sauce, parmesan, fresh herbs, served with grilled pita bread

signature roasted bone marrow 34

slow-roasted split-bone marrow seasoned with our spice rub, topped with toasted gremolata crumbs, caramelized beef bacon and pecorino, garnished with chives and beef fat chimichurri velouté, served with grilled lemon and grilled sourdough bread

shared entrée

garlic parmesan prawns 46

eight prawns cooked in garlic harissa butter, confit garlic, deglazed in white wine, finished with prawn head oil, parmesan cheese, served with grilled lemon and grilled sourdough bread

spicy chicken wings 36

eight fried chicken wings coated and seasoned with our signature spice rub, tossed in halaby pepper, placed on warm sriracha butter sauce, served with our buffalo hot sauce, spicy bbq sauce and remoulade sauce for dipping

pita panache 34

pulled short rib beef ragu, grilled garlic beef skewers, kimchi coleslaw, beef fat chimichurri veloute, and burnt lemon, served on two pieces of grilled pita bread

signature roasted bone marrow 34

slow-roasted split-bone marrow seasoned with our spice rub, topped with toasted gremolata crumbs, caramelized beef bacon and pecorino, garnished with chives and beef fat chimichurri velouté, served with grilled lemon and grilled sourdough bread

kids’ meals

fried chicken schnitzel and chips 18

crispy fried chicken schnitzel, served with chips and tomato sauce

kids bolognese pasta 15

home-made premium ground beef, slow-cooked in our rich napolitana sauce tossed with rigatoni pasta and served with parmesan

kids’ dessert

available for children up to 8 years old

vanilla ice cream

one scoop 4 | two scoops 7

toppings

chocolate sauce 2 | 100s and 1000s 2

salads and greens

whipped fetta and beetroot greek salad 28 v gf

home-made whipped fetta and beetroot relish, tomato, cucumber, onion, kalamata olives, crumbed fetta, dried oregano, extra virgin olive oil and lemon dressing, topped with fried leek

broccolini and haloumi salad 32

grilled broccolini, asparagus, grilled haloumi, caramelized tomato, salsa verde dressing, shaved pecorino, parsnip fries, toasted gremolata crumbs

rocket and pear salad 26 v gf

thinly sliced brined pear and rocket leaves tossed in white balsamic vinaigrette, topped with shaved pecorino romano cheese and crumbed pistachio

chicken caesar salad 32 | recommended |

grilled chicken, cos lettuce tossed in creamy pickle mayo, topped with herb croutons, boiled quail eggs, white anchovies and pecorino

add extra

four grilled prawns 14 | grilled chicken piece 12

pasta series

spicy vodka beef ragout 42

fresh chili and confit garlic, sous vide beef short rib simmered in arrabbiata sauce, deglazed with vodka, served with fresh black mafalda, garnished with pecorino romano cheese

ragù alla bolognese with stracciatella 38 | recommended |

home-made premium ground beef, slow-cooked in our rich napolitana sauce tossed with risoni pasta and served with a fresh stracciatella on top

truffle gorgonzola tortellini 44 v

roasted butternut pumpkin and sage tortellini, tossed in creamy gorgonzola and truffle sauce, deglazed with white wine and saffron, topped with roasted mushroom, finished with pecorino cheese and shaved truffle

creamy crab orzo 44 | recommended |

blue swimmer crab, confit garlic, cherry tomatoes tossed in a white wine reduction and a rich creamy prawn bouillabaisse

squid ink mafalda with spicy prawns 46

pan fried king prawns and cherry tomatoes cooked with prawn head oil, fresh chili, confit garlic, deglazed in champagne, finished with butter, cream and parmesan, served with fresh herbs

chicken pesto rigatoni 38

pan fried chicken in creamy basil pesto sauce with pecorino cheese, deglazed in white wine, mixed with rigatoni pasta

house-made smoked burgers

all burgers are made with our signature milk pretzel bun, smoked with hickory and served in a glass dome to your table for the ultimate burger experience; our burger patties are made with the finest quality homemade ground beef. it is a delicate mixture of wagyu beef along with some black angus beef and dry-aged offcuts. the result is a massive thick patty seasoned lightly and cooked to perfection for the juiciest burger. all burgers are served with shoestring fries with our garlic and rosemary seasoning

fork and knife buffalo blue-cheese burger 38

250gm wagyu beef patty, melted provolone cheese both inside and out, blue cheese, kimchi coleslaw, signature buffalo sauce, served in a toasted glazed milk pretzel bun with the bottom bun soaked in sriracha butter sauce and red wine jus

primal smoked burger 38

250gm beef patty, grilled portabella mushroom and capsicum, caramalised onion, melted provolone cheese, signature burger sauce, spicy bbq , served in a toasted glazed milk pretzel bun

drunken bacon burger 38 | recommended |

250gm dry-aged and wagyu patty glazed in red wine jus , grilled spiced honey beef bacon, cos lettuce, tomato, provolone cheese, and remoulade sauce

burger extras

extra patty 12 | gluten free bun 4 | grilled beef bacon 7 | extra cheese 5

grilled and baked

crispy skin humpty doo barramundi 48 gf

pan seared fresh barramundi fillet 220gm, served with rocket and parmesan salad, grilled broccolini, beef fat chimichurri veloute, whipped fetta and beetroot relish and burnt lemon

pecorino wasabi glacier 51 toothfish 76 gf

150gm toothfish marinated with pecorino, kibbled pepper and a hint of wasabi, served with warm tomato salsa with leek and capers, steamed asparagus, hollandaise sauce, salsa verde, parsnip fries, and burnt lemon

sous vide beef short rib 68

300gm beef short rib cooked 48 hours, basted in our signature spicy habanero bbq sauce, served on a bed of saffron infused alfredo risoni and roasted dutch carrots , finished with red wine jus and chives

steak and rib platter 169

300gm grilled scotch fillet and 300gm sous vide beef short rib cooked 48 hours basted in our signature spicy habanero bbq sauce, served with a basket of chips, grilled broccolini, sweet corn ribs

herbaceous baked chicken 42 gf

half chicken marinated in our signature cream cheese and blended herb marinade, cooked sous vide and then grilled to perfection, basted with harissa garlic butter, served with potato puree, sweet corn ribs, sriracha butter sauce, fried leek, and grilled lemon

mushroom shakshuka 38 vg df gf

grilled portabella mushrooms on a bed of arrabiatta sauce cooked with chargrilled capsicum and olives, served with grilled broccolini and pistachio crumbs

premium steaks

all steaks are served with a side of parmesan and mascarpone potato puree

scotch fillet 300 gm 69

british breeds | 150 days grain fed | southern grain | dandenong, victoria

eye fillet 250 gm 76

angus & hareford | 100% grass fed | marble score 4+ | southern ranges-sr4 | gippsland region, victoria

sirloin 300 gm 54

european breeds | 100 days grain fed | marble score 2+ | southern queensland

t-bone | 500 gm 84 | 1 kg 168

british breeds | 100% grass fed | southern ranges-sr+ | gippsland region, victoria

dry aged rib eye on the bone 600 gm 119

black angus | 100% grass fed | msa | josdale | victorian pastures

bone in porterhouse 600 gm 89

british breeds | 100% grass fed | southern ranges-sr+ | gippsland region, victoria

tomahawk steak 1.4kg 199

angus & hareford | 100% grass fed | marble score 2+ | southern ranges-sr2 | gippsland region, victoria

eye fillet butter steak 1kg 299

angus & hareford | 100% grass fed | marble score 4+ | southern ranges-sr4 | gippsland region, victoria a feast for the senses! expertly carved table-side for necessary theatrics, this premium cut of tenderloin is served on a sizzling hot plate, topped with a luxurious beef fat-infused butter. the delicate flavour and tender texture of this steak make it the perfect choice for a decadent dining celebration. savor every bite and indulge in this feast for the ultimate elements experience.

premium wagyu range by black opal

black opal

f1 wagyu breed | 380 days grain fed | victoria and tasmanian pastures

mb9 wagyu eye fillet 250 gm 169

mb7 wagyu sirloin 300gm 97

mb9 wagyu sirloin 300gm 149

mb9 wagyu rump 300gm 76

mb9 wagyu bolar blade 300gm 69

sides and vegetables

bowl of chips 12 v | shoestring fries

garlic and rosemary seasoning

loaded fries 22

loaded chips with veal jus, beef bolognaise sauce, pecorino

nduja baked potatoes 18

garlic and rosemary

cheese crusted triple baked potato puree 18 v gf

mascarpone, parmesan, egg yolk

roasted dutch carrots 20 v gf

arissa and garlic manuka honey, spiced dukkha

kimchi cream cheese 20 v gf

provolone cheese, pecorino, cream, halaby pepper

grilled sweet corn ribs 20 v gf

butter and smoked paprika, pecorino, remoulade sauce

chargrilled broccolini 19

whipped fetta and beetroot relish, toasted gremolata crumb, fried leek

steamed asparagus 24

beef bacon, quail egg, hollandaise sauce, halaby pepper

garlic and thyme portabella mushrooms 20

mushroom sauce, pecorino

surf ‘n’ turf 18 gf

four chargrilled prawns, hollandaise sauce on the side

garden salad 14 vg gf df

lettuce, tomato, onion, cucumber, lemon vinaigrette

kimchi coleslaw 14 v gf df

kimchi, purple cabbage, remoulade dressing

sauces and condiments

spicy green peppercorn sauce 6

creamy white sauce with a touch of gravy, packs a spicy punch from the chunky green peppercorns.

steak diane sauce 6

a rich brown sauce made in-house with shallots, garlic, mushrooms, brandy, and our rich beef stock for a creamy, flavorful finish.

mushroom sauce 6

a classic steak sauce made freshly in-house with blended mushroom and our red wine jus to give a thick, creamy and buttery richness.

veal jus 6 df

a very rich roasted veal broth reduced over 72 hours of cooking, leaving you with an intensely concentrated flavour of beef and red wine.

beef fat chimichurri veloute 6 df gf

an uncooked blended sauce made of fresh and dried herbs, lots of lemon, garlic, olive oil and beef fat, a refreshing condiment to any steak.

buffalo hot sauce 6 v gf df

our signature sauce, made with confit habanero chili and garlic, mixed with our home-made spicy tomato sauce, a tangy hot sauce perfect for any chili lovers.

signature spicy bbq 6 v gf df

home-made bbq sauce made with a secret blend of ingredients infused with our signature spicy habanero sauce and chili oil.

hollandaise sauce 6 v gf

a rich, buttery sauce made with eggs and olive oil, freshened with the lightest touch of lemon.

remoulade sauce 6 v gf

a tangy mayo and mustard based sauce with zesty hints of pickles and capers

garlic harissa butter 6 v gf

salted butter mixed with spicy harissa chili paste and confit garlic puree

condiments

hot english mustard | dijon mustard | grain mustard | horseradish

cigar bar

cohiba shorts | 18

gauge: small ring 26: format: cigarillo light to medium strength a great smoke when you’re short of time. lovely rich earthy flavours with some grassy , woody aromas

h. upmann half corona | 69

gauge: medium ring 44: format: half corona the h. upmann is a great any time of the day smoke with its light flavour profile. a lovely sweetness and creaminess develop and aroma perfect with lots of nuttiness flavour lasting throughout the cigar

romeo y julieta no.2 | 84

gauge: medium ring 42: format: petit corona medium bodied cigar, to be enjoyed any time of the day or for someone new to cigars. floral, nutty and herbal flavours throughout the cigar great introduction to cuban cigars australia’s biggest selling Cuban

montcristo no.4 | 98

gauge: medium ring 42: format: mareva great construction good draw and burning qualities, creamy with light cedar coffee and coco notes throughout the cigar, with woody flavours maintained throughout the smoking experience

partagas d no.4 | 149

gauge: heavy ring 50: format: robusto excellent cigar with flavours right on target. toasty leathery base with a dominating wood and earthy tones. great draw and even burn which increases in strength, lots of peppery flavours from start to finish. one of the best robusto style cigars on the market, old school havana at its best.

romeo y julieta wide churchill | 169

gauge: heavy ring 55: format: montesco very smooth and rich, flavours abundant and lots of sweet aromas, herbal and grassy with woody notes throughout the cigar a real medium body cigar from start to finish

Desserts

Dulce De Leche Tiramisu v 24

Velvety whipped cream folded with cream cheese and luxurious dulce de leche, layered with bacardi and coffee soaked sponge fingers, topped with dark cocoa powder.

Mango and White Chocolate Panacotta gf 23

rafted from ripe mango puree and rich white chocolate, infused with vanilla paste, chilled to perfection. Elegantly paired with our homemade strawberry compote.

Deconstructed Ricotta & Biscoff Chocolate Cheesecake v 25

Fresh ricotta and cream cheese, whipped into a silky-smooth texture, folded with fine dark cocoa chocolate, served on a bed of crumbled Biscoff, Garnished with crème Chantilly, crushed pistachio and chocolate flakes

SEE YOU SOON