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MENUS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE | | |
a la carte menu - lunch & dinner
breads
| | | Fresh Crusty Italian Bread | 4 | | Garlic bread | 6 | | Trio of Dips - with Turkish bread | 16 | | Pizza Crusts: Kalamata olive & parmesan | 12 | | Pesto, basil feta & caramelised onions | 12 |
entrees
| | Fresh Australian oysters ~ Natural with verjuice vinaigrette | c 20/40 | | Fresh Australian oysters ~ Kilpatrick | c 22/44 | | Soup ~ Light summer vegetable broth with beef dumplings & chunky potato | 12 | | Nicoise Salad ~ ashed goats cheese, beans, egg, roasted tomatoes, Kalamata olives, | | | baby potatoes, anchovies & cos lettuce with French dressing | c 21 | | Salt & pepper squid with lemon & garlic aioli | 19 | | Drunken mussels steamed with white wine, garlic, parsley & cream | c 18 | | & basil tomato sugo | | | Prawn & scallop skewers, on glass noodle salad with Asian dressing, chilli jam & crushed peanuts | 20/36 | | Crispy tart, filled with Udder Delights goat's curd, caramelised onion, mushrooms | 19 | | & served with pesto oil & rocket | | | Garlic prawns, fresh garlic cream sauce, jasmine rice | 21/38 | | | | | | |
main courses
| | WA lamb back-strap, on Mediterranean vegetables with salsa verde | c 37 | | Golden roasted quail stuffed with porcini muchroom & nut farce, served with bacon, peas, wilted cos in chicken broth | c 35 | Pork rib eye (300 gms), on the bone, served on bubble & squeak, with cinnamon spiced apple sauce, crackling & red wine jus | c 36 | | Kangaroo fillet, spiced & served pink on potato mash, with plim, apple & star anise compote & red wine jus | c 33 | | Roasted chicken breast, on spiced vegetables with basil jus | c 32 | | Roasted vegetable & feta ravioloni, pumpkin & spinach, finished with basil & almond pesto cream sauce | 29 | | Saffron linguini, with prawns, mussels, rocket & sun-dried tomato pesto cream | 34 | | North West (Cone Bay) barramundi fillet, with lemon & dill potato cake, smoked salmon & caper butter, semi roasted tomatoes & hand-made creme fraiche | 38 | | FROM THE CHAR GRILL | | | Char Char Rib Eye, 500 grams with red wine jus & blue cheese & horseradish cream | c 40 | | Fillet Steak, 200 grams with tarragon & parsley bearnaise | c 37 | | 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 39 | | Veal Cutlet, 320 grams, roasted garlic, tarragon, basil butter & red wine jus | c 39 | | c - coeliac friendly | | |
Char Char pizzas
| | | BBQ ~ bacon, chicken, beef, pepperoni & bbq sauce | 21 | Chicken ~ with bacon, pineapple & bbq sauce | 19 | | Supremo ~ pepperoni, bacon, roasted capsicum, mushrooms, pineapple, onions & parsley | 22 | | Lamb ~ roasted capsicum & Spanish onions on a satay sauce base | 20 | | Vego ~ rosemary roasted potato, field mushroom, on a pesto base with a hint of parmesan | 18 |
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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 lemon 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 | Chocolate Brownie, hand-made chocolate & peanut brownie with Swiss chocolate icecream, raspberry sauce & fresh cream | 12 | Pavlova, a soft baked pavlova withtoasted hazelnuts, fresh creame & coffee anglaise | c 12 | | Mousse Cake, dark & white chocolate mousse cake infused with fresh vanilla beans & served with French vanilla custard & fresh cream | 12 | | Bread & Butter Pudding, traditional pudding with fresh cream & vanilla bean icecream | 12 | | Cheeses, Selection of WA & SA Cheeses - B-D Farm Paris Creek Brie, Nuage Blanc & Tilsit; Denmark Farmhouse Estate Crem Dalblu; 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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