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MENUS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE | | | Prices increase 10% on public holidays
a la carte menu - lunch & dinner
breads
| | | Fresh crusty bread rolls | 4 | | Garlic bread | 6 | | Trio of Dips - with Turkish bread | 16 | | Pizza Crusts: Kalamata olive & parmesan | 14 | | Pesto, basil feta & caramelised onions | 14 |
entrees
| | Fresh Australian oysters ~ Natural with verjuice vinaigrette | c 20/40 | | Fresh Australian oysters ~ Kilpatrick | c 22/44 | | Soup ~ Potato & roasted garlic soup with rosemary oil (c), served with bread roll | 12 | | Salt & pepper squid with lemon & garlic aioli | 21 | | Drunken mussels steamed with white wine, garlic, parsley & cream | c 18 | | Prawn & scallop skewers, on glass noodle salad with Asian dressing, chilli jam & crushed peanuts | 20/36 | | Crispy puff pastry tart, filled with asparagus, blue cheese, caramelised onion & a hint of cumin | 19 | | Garlic prawns, fresh garlic cream sauce, jasmine rice | 21/38 | | | | | | |
main courses
| | Porcini Risotto, with caramelised onion, parmesan & rocket | 32 | | Saffron Linguini tossed with sauteed prawns & mussels, orange gremolata & almond, anchovy & caper butter | 37 | Linley Valley Pork Rib Eye (270 gms), on the bone, served on roasted winter vegetables, with cinnamon spiced apple, crackling & red wine jus | 36 | | Kangaroo fillet, peppered & served pink on potato mash, with apple, pear, apricot & ginger chutney, orange balsamic glaze & red wine jus | c 33 | | Chargrilled Chicken Breast, drizzled with lemon evoo, with corn & sage risotto, roasted capsicum & green olive salsa | 35 | | Twice Cooked Lamb Shank, braised with tomato, thyme, white beans & garlic on potato mash | 34 | | Beef Bourguinon, on sweet potato mash with crusty roll for dipping | 31 | | North West (Cone Bay) barramundi fillet, with smoked salmon potato cake, asparagus, orange & spinach salad, with basil aioli | 38 | | FROM THE CHAR GRILL | | | Char Char Rib Eye, 500 grams with red wine jus & blue cheese & horseradish cream | c 44 | | Fillet Steak, 200 grams with roasted field mushroom, garlic butter, wattleseed & red wine jus & potato au gratin | c 38 | | Mini Fillet Steak, 120 grams with tarragon & parsley bearnaise | c 25 | | Scotch Fillet, 300 grams with green peppercorn, caramelised onion sauce | c 38 | | Surf & Turf, 300 grams porterhouse, topped with prawns & garlic cream sauce | c 40 | | c - coeliac friendly | | |
Char Char pizzas
| | | BBQ ~ ham, bacon, chicken, beef, pepperoni & bbq sauce | 22 | Chicken ~ marinated chicken with bacon, roast pumpkin, onion & bbq sauce | 20 | | Supremo ~ pepperoni, bacon, roasted capsicum, mushrooms, pineapple, onions & parsley | 23 | | Bandito ~ Mexican beef, capsicum & spring onions, sour cream, guacamole & corn chips | 21 | | Vego ~ baby spinach, mushrooms, roasted pumpkin & capsicum, olives & feta on a pesto base | 19 |
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side orders
| | Garden salad | 9 | | Caesar salad | 11 | | Rocket, parmesan & walnut salad | 10 | | Steamed seasonal vegetables | 9 | | Steamed green beans with orange gremolata | 9 | | Mashed potato | 8 | | Chips | 8 |
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ABOUT OUR WA STEAKS
All our graded steaks come from grass-fed animals which are then finished off on grain for twelve weeks. They are then aged for tenderness.
| Mini Fillet Steak | Tender & mildly flavoured eye fillet, sized for the very small appetite | | Fillet Steak | Tender & mildly flavoured eye fillet | | Scotch Fillet | Medium marbling delivers a succulent & intensely flavoured cut | | Porterhouse | Flavoursome with thin layer of external fat that enhances the flavour of the cut (also known as sirloin) | | Veal Cutlet | This cut is from the rib section. Milk & grass fed results in a subtle flavour | | Rib-Eye on the Bone | This cut is from the rib section, with the bone intensifying the flavour – an outstanding choice for lovers of fine beef |
HOW WOULD YOU LIKE YOUR STEAK COOKED? | Blue ~ sealed both sides while steak is at room temperature | | Rare ~ cooked for about two minutes on each side – still very bloody | | Medium Rare ~ has a medium red centre & bloody | | Medium ~ has light red centre & very juicy | | Medium Well ~ light pink to grey with very little juice | | Well Done ~ shrinks markedly, very firm, little juice – style affects taste & tenderness |
At Char Char Bull we recommend against cooking steaks to well-done as the longer a steak is cooked the more the fibres shrink & toughen & the drier it becomes. |
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desserts
| | | Sticky Date Pudding, luscious & rich with hot French caramel sauce & vanilla bean icecream | 12 | Jaffa Profiteroles, deliciously filled with cointreau icecream & dark chocolate sauce | 12 | White Chocolate & Peanut Blondie, hand-made chocolate & peanut blondie with chocolate sauce & caramel icecream | 12 | Pavlova, soft baked pavlova with raspberry coulis, creme anglaise & passionfruit cream c | 12 | | Wintery Baileys Cheesecake, with creme anglaise & fresh double cream | 12 | | Warm Chocolate & Coffee Cake, with cappuccino icecream & fresh double cream | 12 | | Cheeses, Selection of WA & SA Cheeses - B-D Farm Paris Creek Brie, Nuage Blanc & Tilsit; Amadeus Blumello; Udder Delights hand-made Ashed Goat's Chevre - 1 cheese $14; 2 cheeses $20; 3 cheeses $26; 4 cheeses $32 | |
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coffees
| | Cappuccino/Flat White | 4 | | Long Black | 4 | | Café Latte | 4 | | Long/Short Macchiato | 3.5 / 4.5 | | Espresso/Double Espresso | 3.5 / 4.5 | | Vienna Coffee or Chocolate | 4 | | Iced Coffee or Chocolate | 5 | | Affogato | 4 | Liqueur Coffees -
Irish (Jamesons), Jamaican (Tia Maria), Mexican (Kahlua), Roman (Galliano), French (Grand Marnier) | 10 | | Decaffeinated coffee & soy milk available |
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teas
| | English Breakfast/Earl Grey/Peppermint/Green/Chamomile | 4 |
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