Showcasing Santa Gertrudis Beef
A breed that marbles well, giving the beef a full-flavoured and juicy texture.
Taste the legacy that is Santa Gertrudis Beef.
The Santa Gertrudis breed is esteemed for its optimal balance of marbling and lean meat, yielding tender, juicy, and flavourful cuts.
Santas in July
Purchase an entrée or steak from the ‘Santas In July’ menu to enter the draw to win a Meater Wireless Smart Thermometer Pack and S.Kidman OP Standing Rib Roast (value $500).
MENU
Entrée $21.90
STEAK TARTARE W CRISP BAGUETTE
Eye Fillet – Long and lean the tenderloin is the most tender cut of beef. It sits along the spine and does the least amount of work and has little or no fat or connective tissue.
GRAVLAX OF STRIPLOIN ON SALT & VINEGAR POTATO SCALLOPS
Striploin – Coming from an area of the animal where the muscles do less work. It has a fine but firm texture and a richness in flavour.
CHARGRILLED SKEWER (150GM) W CHIMICHURRI
Rump – Extremely versatile, the rump is a boneless five-muscled primal that sits between the sirloin and topside.
Main – $150 (Serves 2p)
S.KIDMAN OP RIB ON THE BONE (APPROX. 1KG)
Served with your choice of two traditional sides & sauces
Medium rare doneness is recommendedRib on the Bone – Situated between the chuck and the striploin, this cut extends along the back of the animal. This muscle, positioned high on the back and subjected to minimal work, results in a tender and succulent steak.
