Executive Chef - Black Angus Bar and Grill Restaurant · Executive Chef Alex Holmes Top 10 Best Steak Restaurant Brisbane Courier Mail 2012 Queensland Red Meat Award -Finalist Hosted

Executive Chef Alex Holmes

Top 10 Best Steak Restaurant

Brisbane Courier Mail 2012 Queensland Red Meat Award-Finalist

Hosted by AG Force Queensland 2012 Gold Coast Best Steak Restaurant-Finalist

Restaurant Catering Awards 2012

D e

www.blackangusbarandgrill.com.au

Prices are inclusive of GST-One bill per table

Public Holiday Surcharge Applies

http://www.blackangusbarandgrill.com.au

“Home of the Hot Rock/ Stone Grill”

The method of cooking food on stones can be traced back to the Ancient Egyptians and Vikings.

Through the introduction and development of it’s Concept and System, Stonegrill International have

refined and perfected this age-old idea for the modern-day diner and restaurateur.

Stonegrill™ offers a unique interactive dining experience where diners meals are served

cooking at the table on super -heated natural volcanic stones. These specially selected stones,

chosen for their high heat retention, are heated to 400°C/752°F in our special made oven.

Meals are presented within a protective ceramic serving tray, sided by vegetables and condiments.

The high temperature obtained with the Stonegrill™ Method, sears the product faster and locks in

the natural juices and nutrients, enhancing the full flavour and tenderness of all foods.

The unique “dry cooking” method uses no added fats or oils and sears the

food without burning.

This method also eliminates product shrinkage, taste transfer from cooking compounds and

carbonization of the cooking surface. It ensures a clean, and completely natural food flavour, not

achievable with conventional cooking methods.

Stonegrill™ dining enables our diners to enjoy a meal freshly grilled to personal taste, whether it be

rare, medium or well done. When your Stonegrill™ meal is presented at the table, you simply turn

over your Stonegrill™ selection, then cut and side -lay a portion or two,

allowing these to sear and cook to your liking.

Your meal remains hot and enjoyable, as the natural volcanic stone retains a prime cooking

temperature for 30 minutes, allowing you to eat at leisure, with every bite as hot and

delicious as the first.

The absence of oils or fats and the quick searing of the product at a specific temperature,

ensures a delicious meal which is healthier and lower in calories than traditional cooking methods.

Stonegrill™ definitely stands apart from any other cuisine. Its fresh healthy approach,

unique style, and presentation attracts and satisfies our diners all the time.

All Stonegrill™ equipment and products are proudly manufactured right here in Australia.




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Eye Fillet is the tenderest cut of meat from cattle and is a portion cut from the tenderloin. It is exceptionally lean and tender as the cattle do not use this muscle.

This cut is taken from the centre of the sirloin.

Rump steak is located in the hindquarters of the cow, which is known as the rump or round.

This area is the leanest area of a cow, and the meat derived from this section has less fat and

marbling associated with it. Rump steaks, also referred to as round steaks, are found in the

upper portion of the hindquarters.

Rib Eye is fattier, more marbled and juicier than other cuts of beef and exceptionally tender.

The nugget of fat at the centre of the cut is an important part of its flavour. By leaving the bone on this cut of

meat offers additional moisture and fat alongside the bone that will enhance the flavours as compared to the

scotch fillet, which is the same cut of meat without the bone. It is recommended that this cut of meat is served

medium rare to medium as this will melt the fat in the meat to give it more flavour.

Chateaubriand is regarded by many as the king of cuts, being the centre cut of the fillet (tenderloin).

Sirloin is less tender than the other cuts of meat but has greater texture and while less tender juices are released

when you bite this meat. This cut of meat is less tender because these muscles still do quite a bit of work.

Porterhouse is traditionally a large steak cut from the sirloin New York Steak -Cut from the eye of the sirloin.

This cut is the sirloin with the bone on. Similar to other steaks with the bone there is additional moisture and fat

that will enhance the flavour of a sirloin steak. It takes longer to cook a steak with the bone on.

Cut from the end of the sirloin along the back of the animal. The T shaped bone containstwo cuts of beef.

First, the small side of the T contains meat from the tenderloin (fillet) while the large side contains meat from the

sirloin. The size of the bone is quite large so it offers more moisture and fat than the rib eye of Cote de Bouf, as

such this cut offers even more flavour. Cooking will be uneven due to the bone and the nature of the cut and it is

recommended to be cooked from medium rare to medium to melt the fat in the meat and give it more flavour.

“The nearer to the bone, the sweeter the flesh” “Spanish Proverb”





Marinated Warm Mixed Olives (GF) 15.00 smoked kalamata, colossal green and Sicilian olives Toasted Sourdough 15.00 house made black angus butter, confit garlic and jus

Vine Ripened Tomatoes 18.00 fresh buffalo mozzarella, basil, extra virgin olive oil, crack pepper and sea salt

Black Angus finest hand selected cured meat accompanied with pickled onions, kalamata olives, marinated figs, sourdough and cornichons .

Choose three of the following :

Jamón regarded as some of the world’s best ham produced from free range acorn fed stock Shiro Kin Wagyu Bresaola a luxurious air dried thinly sliced Wagyu specialty Truffle Salami truffle essence soaks into the fat flavoring the cured salami Sopressa

black pepper seasoned Italian style sausage For Two For Four

37.00 72.00

1/2 Dozen Dozen Natural 22.00 40.00 caramelized red wine vinegar Kilpatrick 23.00 41.50 double smoked grilled bacon Wakami Seaweed 23.00 41.50 soy mirin

Soup of the day M/P please ask your waiter

Salt & Pepper Calamari 24.50 harissa aioli dressed greens and lemon Jacob’s Well Prawn Spring Rolls 24.50 soy mirin dipping sauce and Japanese mayonnaise 18 Hour Sous Vide Pork Belly 24.50 swimmer crab and Asian slaw, sweet and sour chutney and nouc cham dressing Grilled Western Australian Octopus 24.50 pork belly croquette and salsa verdé Hervey Bay Half Shell Scallops 25.00 cauliflower purée brioche crumbs and salmon pearls House Made Black Truffle Potato Gnocchi (V) 25.00 walnuts, peas, asparagus, goat chêrve, hazelnut vinaigrette, fresh herbs and shaved grana padano Black Angus Beef Carpaccio 25.00 thin slices of raw beef served with mustard dressing, lemon, capers, olive oil, shaved grana padano, salt, fresh cracked pepper and dressed baby herbs

GF: Gluten Free Meals V: Vegetarian

Please advise your waiter for any dietary requirements





House Made Black Truffle Potato Gnocchi (V) 36.00

walnuts, peas, asparagus, goat chêrve, hazelnut vinaigrette, fresh herbs and shaved grana padano

Prawn Linguine 38.00

sautéed local prawns with crab, vine ripened tomatoes, fresh herbs and crab bisque finished with

shaved grana padano

Char Grill Baby Spatchcock 39.00

preserved lemon, zucchini, fennel, sweet potato and chimichurri salsa

Baby Back Pork Ribs (Full Rack) (GF) 41.00

house made pineapple barbeque glaze, shoestring fries and fresh garden salad

Pan Roasted Market Fish M/P

fresh seafood sourced daily, please ask your waiter

Braised Duck Duo 42.00

master stock Maryland and crispy confit, gnocchi, roasted turnips, broccolini and braising jus

Oven Roasted Lamb Backstrap 45.00

caramelized onions & pinenut tart, exotic mushrooms, morel jus, finished with a truffle & walnut vinaigrette

Seafood Bouillabaisse 45.00

fresh Atlantic Salmon, sauté local prawns, Moreton Bay bugs, half shell Hervey Bay scallops served in saffron

and fennel seafood stock with croutons and rouiie

Shoestring Fries w. maldon sea salt and aioli 8.00

Steamed Broccolini (V) 8.00

Mashed Potato (V) 8.00

Onion Rings w. Cajun spice (V) 9.00

Thyme Scented Baked Field Mushrooms (V) 9.00

Rocket Salad w. pinenut, parmesan and aged balsamic dressing (V) 12.00

Honey Roasted Pumpkin w. spiced cumin yoghurt (V) 12.00

Warm Baby Beetroot w. walnut and goat chêrve 12.00

Sautéed Tiger Prawns w. garlic butter 17.00

Grilled Moreton Bay Bugs w. curry butter 19.00







MSA Certified Black Angus

Grainge Black Angus Beef I Condamine, QLD I Grain fed 150+ days I MSA Graded I Average marble score 2

Eye Fillet “Grainge” 200g 46.00


Sirloin “Grainge” 300g 45.00

Certified Australian Angus Beef I Condamine, QLD I Grain fed 150+ days I MSA Graded I Average marble score 2

Rump Medallion “Caab” 300g 37.00

Special Reserve Certified Black Angus Beef I Oakey Abattoir, Darling Downs, QLD I Grain Fed 150+ days

I MSA Graded I Average marble Score 2

Rib Fillet “Special Reserve” 300g 49.00

Rib on the bone “Special Reserve” 450g 58.00

Wagyu Beef

100% Full Blood Tajima I Darling Downs, QLD I Grain Fed 500+ days I Average marble score 8-9 & 9+

Wagyu Sirloin “Tajima” 250g 65.00

100% Full Blood Shiro Kin I Darling Downs, QLD I Grain Fed 600+ days I Marble score 9+

Wagyu Rump Cap “Shiro Kin” 200g 55.00

Dry Aged Beef Victorian Farms Dry Aged Beef I Gippsland, VIC I Pasture Fed I Average marble score 2+

Black Angus Sirloin on the bone “Victorian Farms” 400g 55.00

Angus Rib on the bone “Victorian Farms” 500g 79.00

Grass Fed Cape Grim, TAS I 36 months of age max I Pasture fed I Australia’s Finest Grass Fed Beef I MSA Graded

Sirloin “Cape Grim” 300g 45.00

“DRY AGED BEEF DOES NOT BENEFIT COOKING PAST MEDIUM RARE”

PLEASE ALLOW 25-45 MINUTES FOR COOKING AND ADEQUATE RESTING TIME

THE BEEF IS WEIGHED ACCORDINGLY, PRIOR TO COOKING

ALL STEAKS ARE SERVED WITH A CHOICE OF;

Mashed Potato & Broccolini OR Shoestring Fries & Fresh Garden Salad

ALSO SERVED WITH A CHOICE OF SAUCE;

Black Angus Jus I Mushroom & Seeded Mustard I Pepper & Brandy I Béarnaise (GF)

I Café de Paris (GF) I Chili (GF) I Tartare I Chimichurri (GF) I Roasted Sesame Dressing

Additional Sauce 3.00

FREE OF CHARGE CONDIMENTS

I Horseradish I Hot English I Dijon I Seeded Mustard





Hot Rock is a volcanic rock heated in a special made oven for the sole use of cooking. Please do not

attempt to touch the hot rock at anytime, please don't hesitate to ask your waiter for assistance.



Sirloin (Grain Fed) “Grainge” 300g 45.00

Sirloin (Grass Fed) “Cape Grim” 300g 45.00

Wagyu Sirloin “Tajima” 250g 65.00

Wagyu Rump Cap “Shiro Kin” 200g 55.00

Rump Medallion “Caab” 300g 37.00

Rib Fillet “Special Reserve” 300g 49.00

Tasmanian Salmon Fillet 190g 39.00

Surf & Turf- 150g beef fillet, bug tail, prawns & scallops 55.00

Seafood Platter– fish fillet, bug tail, prawns & scallops 55.00

ALL STEAKS & SEAFOODS ARE SERVED WITH A CHOICE OF;

Mashed Potato & Broccolini OR Shoestring Fries & Fresh Garden Salad

ALSO SERVED WITH A CHOICE OF SAUCE;

Black Angus Jus I Mushroom & Seeded Mustard I Pepper & Brandy I Béarnaise (GF) I Café de Paris (GF)

I Chili (GF) I Tartare I Chimichurri (GF) I Roasted Sesame Dressing

Additional Sauce 3.00

FREE OF CHARGE CONDIMENTS

I Horseradish I Hot English I Dijon I Seeded Mustard

Shoestring Fries w. maldon sea salt and aioli 8.00

Steamed Broccolini (V) 8.00

Mashed Potato (V) 8.00

Onion Rings w. Cajun spice (V) 9.00

Thyme Scented Baked Field Mushrooms (V) 9.00

Rocket Salad w. pinenut, parmesan and aged balsamic dressing (V) 12.00

Honey Roasted Pumpkin w. spiced cumin yoghurt (V) 12.00

Warm Baby Beetroot w. walnut and goat chêrve 12.00

Sautéed Tiger Prawns w. garlic butter 17.00

Grilled Moreton Bay Bugs w. curry butter 19.00






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Described as the highest quality beef in the world, Wagyu is renowned for its tenderness, distinctive mar-

bling and flavour. Tajima is the most famous of all Wagyu bloodlines. Originating from the Hyogo prefecture,

these black cattle were used to pull carts and ploughs which resulted in them developing larger forequarters

and lighter hindquarters. They are generally smaller-framed with slower growth rates b-ut produce excellent

meat quality with large eye muscle and superior marbling. They are thought to be ideal for the production

of F1 cattle. The Tajima bloodlines are generally regarded as producing the best quality meat in all of Japan.

All cattle are hormone free, antibiotic free and Tajima Wagyu beef is produced under the Japanese Food

Safety program JASS, providing full traceability.

Tajima Wagyu I Killara, NSW I Grain Fed 500+ days I Average marble score 8-9+

Grainge Beef delivers reliable and consistent product specifications to the most discerning food service cli-

ents. Particularly noted for its distinctive natural marbling, flavour and tenderness. Andrews Meat program

ensures strict compliance of product specification, consistent supply and that quality standards are main-

tained throughout the process. Other key components of this process include MSA traceability, selective

breeding and stringent chiller carcass assessing. Black Angus, raised free from antibiotics and hormone

growth stimulants.

Grainge I Condamine, QLD I Grain fed 150+ days I Average marble score 2

Certified Australian Angus Beef (CAAB) is a Quality Assured beef product based on Angus genetics, and

produced in Australia to exacting specifications. Angus is now the dominant breed in the major beef pro-

ducing countries of the world where beef quality is considered all-important. The CAAB program covers all

aspects of the production of a superior, safe, disease free, marbled, beef meal from producer to consumer.

The program guarantees that the consumer will consistently enjoy a safe, healthy, tasty, tender, juicy, and

delicious beef meal EVERY TIME they order Certified Australian Angus Beef.

CAAB I Condamine, QLD I Grain fed 150+ days I Average marble score 2

Oakey Angus Reserve is the finest selection of Grain fed Angus Beef, fully accredited by Australia’s MSA

grading system, flavour and tenderness are achieved through feeding, chilling, and aging the product to

maximise taste and eating quality. Oakey Angus Reserve Grain Fed Beef program. 100% Black Angus cat-

tle, fed a scientifically formulated ration including wheat, oats and barley to ensure maximum taste and

consistency

Oakey Abattoir, Darling Downs-QLD I Grain Fed 150+ days I Average marble Score 2

All Cape Grim Beef that carries the logo is consistently in top 4 of 18 MSA grades. Cape Grim beef is guar-

anteed to be tender and of the highest eating quality, a true Tasmanian taste sensation. And as required by

Tasmanian Law, it is completely Hormone free, Antibiotic free, GMO free, British breed beef only, Fed on

the cleanest natural grasses, Graded to the four highest MSA tenderness grades, Natural marbling for maxi-

mum juiciness, 100% Grass fed.

Cape Grim, TAS I 36 months of age max I Pasture fed I Australia’s Finest Grass Fed Beef I MSA Graded

Shiro Kin Full-blood Wagyu has been an instant success, winning two of the country’s highest awards and

laying claim to being among the best beef produced in Australia. Full-blood Wagyu are direct decedents of

the Japanese bloodlines with no other influences from other breeds. Shiro Kin Full-blood Wagyu beef is pro-

duced in the fertile Darling Downs region of South East Queensland and is focussed on the Japanese Ked-

aka and Shimane (Dam) and Tajima (Sire) bloodlines.

Shiro Kin Wagyu I Darling Downs, QLD I Grain Fed 500+ days I Average marble score 8-9 & 9+

Victorian Farms produces one of the best dry aged beef in Australia. Dry Aged involves hanging the meat

on the bone for 4 to 6 weeks in temperature and humidity controlled cool rooms a process which breaks

down the fibres in the meat, tenderises them and allows the natural meat flavours to intensify. The flavours

intensify as during this process beef loses 20% to 25% of it's weight which allows the flavours to become

more concentrated

Victorian Farms I Gippsland, VIC I Grain fed 4-6 Weeks I Average marble score 2+





Documents

Executive Chef - Black Angus Bar and Grill Restaurant · Executive Chef Alex Holmes Top 10 Best Steak Restaurant Brisbane Courier Mail 2012 Queensland Red Meat Award -Finalist Hosted