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Dining Menu

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To Start

Oysters

Native to Australia’s east coast, Sydney Rock Oysters are renowned for their distinctive flavour and connection to the estuaries in which they grow. Natural with red wine shallot dressing

Each8
1/2 Dozen44
Dozen84

Small Plates

Marinated Olives13
A.P. Bakery Sourdough, Cultured Butter, 2 pieces (g | d)9
White Anchovy Toast, Burnt Pickled Leek, Green Olive (g)8
Pan-Fried Chorizo, Sherry Vinegar, Basil15

To Start

XL Australian King Prawns, Creoja, Lobster Oil36
Port Lincoln Sardines, Ajo Blanco, Charred Grapes29
Wagyu Beef Tartare, Roasted Peppers, Black Rice29
Charred Fremantle Octopus, Salsa Verde, Morcilla, Black Olives (d)30
Spencer Gulf Kingfish Ceviche, Confit Fennel, Charred Orange, Pistachio32
Salt Baked Celeriac, Macadamia, Lemon Thyme26

Steaks

Eye Fillet

Pasturelands Grass Fed69

200g

Westholme F1 Cross Wagyu94

200g

Rib Eye

Pasturelands Grass Fed72

300g

O’Connor Ox Steer Grass Fed, MBS 2+84

350g

Chauvel Citrus Fed Full Blood Wagyu, MBS 6+126

300g

Sirloin

O’Connor Ox Steer Grass Fed, MBS 2+ Dry Aged on the bone96

500g

Pasturelands Grass Fed Striploin56

250g

T Bone

Nolan Private Selection, Grain Fed78

500g

Westholme F1 Cross Wagyu MBS 4+166

600g

Speciality Cuts

Stone Axe, Full Blood Wagyu, MBS 9+ Bavette66

200g

Pasturelands Grass Fed, MBS 3+ Flat iron52

250g

Westholme F1 Cross Wagyu MBS 4+ Top Sirloin69

250g

Chauvel Citrus Fed Wagyu MBS 6+ Rump66

300g

Steak Extras

Butter6

Saltbush café du Paris (gf) Black Garlic (gf, v)

Sauces6

Mustard Béarnaise (gf, v) Green Peppercorn (gf, v) Mushroom (gf) Chimichurri (df, gf, v) Bordelaise (gf)

Dining

Over the Fire

Chinderah Bay Slipper Lobster, Miso Butter, Native Finger Lime (d)119

500g

Aquna Murray Cod Fillet, Tarragon Butter, Capers56
Coal Roasted Beetroot, Black Garlic, Hazelnut44

From the Garden

Organic Bitter Leaves, Manchego, Pedro Ximénez Dressing (GF | V)18
Fennel, Orange, Dill, Kalamata Olives (GF | V | df)16
Sautéed Wood Mushrooms (GF | V)16
Crisp Brussels Sprouts, Mustard Crema (GF | V)16

For the Table

Roast Bone Marrow, Cornichon, Kombu Butter (GF)18
Puy Lentils, Confit Leek, Pancetta (GF | df)16
Shoestring Fries, Confit Garlic Aioli, Rosemary Salt (GF | V | df)16
Paris Mash, Leek Ash, Chive (GF | V)18

Signature Shared

Bannockburn Spatchcock White Bean, Jus Gras (df)109
Whole Dry Aged Duck Crown, Pedro Ximénez, Radicchio (df)129
Westholme F1 Cross Wagyu MBS 5+ Rib Eye on the Bone396

1.2kg

O’Connor Ox Steer Grass Fed, MBS 2+ T Bone273

1.2kg

Whole Butterflied Aquna Murray Cod, Tarragon, Butter, Capers109

800g

After

Desserts

Poached Pear, Rosemary, Black Pepper (GF | Ve | df)19
‘Basque’ Brûlée, Mandarin, Toasted Milk (GF | V)22
Olive Oil Cake, Burnt Honey, Sheep’s Yogurt (V)19

Cheese

Manchego, Quince, Muscatel, Lavosh (V)18

Dessert & Fortified

2022 De Bortoli Noble One Riverina, NSW89 / 24
2020 Château Rieussec Carmes Sauternes Bordeaux, FR78 / 22
Seppeltsfield Rare Tawny Barossa Valley, SA22

60ml

Stanton & Kileen Rare Muscat, Rutherglen, VIC13

60ml

Quinta Do Noval Tawny Port Douro, POR15

60ml

Don Guido Pedro Ximenez 20yr Solera Jerez, ESP28

60ml

Coffee

Flat White Cappuccino6
Hot Chocolate Café Latte6
Espresso Macchiato6
Long Black Ristretto6
Mocha Piccolo Latte6
Extra Shot6

Tea

Earl Grey5.5
English Breakfast5.5
Green5.5
Tea5.5
Peppermint5.5
Chamomile5.5

Prices are inclusive of Goods & Services Tax

Credit Card surcharges apply

10% Gratuity for 8+ Guest | Public Holiday Surcharge 15%

(GF) Gluten Free | (V) Vegetarian | (Ve) Vegan

AIM Seafood Labelling - (A) Australian | (I) Imported | (M) Mixed Origin

Dining

Midday

View Steersons Midday Menu

The Bar

View the Steersons Bar Menu

Wine List

View the Steersons Wine Menu

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The Next Chapter
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We accept a max of 12 guests online. To book a larger table please contact us by phone on 02 9295 5060, email functions@steersons.com.au or submit a request through our functions & events page.