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Welcome Tasting Plate
Your preferred selection: A beautiful fresh seafood platter with Sydney rock oysters, prawns and Sashimi or cured meats & cheese.
for dinner
Premium BBQ meat
Lamb and halloumi kebabs, Moroccan Beef Kebabs & Premium cut eye fillet steaks served with homemade chimichurri
To accompany your main, enjoy our selection of side salads
Dessert
Dark & milk chocolate
how to cook the perfect steak
Before you start
Get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
During cooking
Aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.
Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
For more flavour, halve a garlic clove and rub it over the steak every time you turn it
Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top