Page 8 - foodservice news magazine Nov-Dec 2018
P. 8

8
ON THE MENU
THIS MONTH, WE LOOK AT WHAT’S ON THE GRILL AT RESTAURANTS AROUND AUSTRALIA.
ASADO
6 Riverside Quay, Southbank VIC 3006
Lengua (grilled beef tongue skewer with chimichurri) $5 each Morcilla (spiced black sausage) $14
Cordero (pasture-fed lamb rump spiced with coriander and chipotle 250 grams) $35
Ojo de bife (O’Connor’s premium dry aged pasture fed rib eye 500 grams) $80
THE CUT BAR & GRILL
16 Argyle Street, The Rocks NSW 2000
Jerusalem artichokes with mushrooms and slow-cooked egg $25 Charcoal-grilled saddle tail snapper with mussels and braised baby peas $45
Cowra lamb chops and rump 400 grams $45
Cape Grim grass-fed, dry-aged rib eye on the bone 1 kilogram $125
Blackbird Bar & Grill
Riverside Centre, 123 Eagle St, Brisbane City QLD 4000
MSC swordfish grilled over coals with seaweed butter and grilled lemon $36 Slow-cooked BBQ lamb shoulder marinated in pinewood smoked tea $69 Brisbane Valley quail boned and stuffed with bacon and thyme, crushed celeriac and foie gras emulsion $48
1.5-2 kilogram Mayura Station full blood wagyu, tomahawk for 3-4 100g/$18
COAL CELLAR + GRILL
233 Victoria Square, Adelaide SA 5000
Coal-grilled Moreton Bay bugs with Champagne and dill hollandaise $28 CAAB 1 kilogram tomahawk steak for two with roasted vegetables,
red wine jus and béarnaise $95
Gawler River spatchcock $30
Kangaroo with sautéed native greens and quandong jam $34
Asado, Melbourne.
PHOTOGRAPHY: JAKE RODEN


































































































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