Manly Grill

120-day grain-fed Angus rump steak with the cap on, tender with rich flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended rare to medium rare

Succulent, tender and mild flavoured, pasture fed eye fillet is the “crème de la crème” of steaks. Garnished with herb compound butter, asparagus and brush of basting. Recommended rare to medium rare

A premium 150-day grain-fed sirloin, offering a perfect balance of tenderness and flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium rare to medium

A superior 240-day grass-fed Angus scotch fillet, delivering exceptional juiciness and flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

300 day grain fed Cube Roll offers luxurious and flavorful steak experience. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

180-day grain-fed rib eye, dry aged for 42 days to enhance its rich flavor and tenderness. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

Raised in Northern Victoria, Tajima Wagyu is fed a specially formulated Japanese diet for a minimum of 400 days, delivering unmatched tenderness and rich, buttery flavor. Recommended medium

*comes with two complimentary side dishes. Riverina Angus T-bone, which is grain-fed for 180 days. Recommended medium rare - please allow 30mins cooking time

*comes with two complimentary side dishes. Black Angus Tomahawk, from Gippsland Victoria, 180 days grain fed. Recommended medium - please allow 40mins cooking time for medium

w/ salsa verde and dried shallots

w/ creamy labne, roasted hazelnuts and radish

mixed leaves, cherry tomato, cucumber, red onion house vinaigrette

w/ green sauce, white anchovies and spanish onion

w/ chive sour cream

w/ herb salt served with tomato sauce

w/ goats cheese, truffle honey and walnuts

served with cultured butter

w/ crumbled fried egg, shallots, horseradish, smoked salt crispy bread

flat grilled to perfection, served with honey mustard home-pickled condiments

chargrilled roll brushed with garlic butter parsley

300g chilled Queensland prawns served with cocktail sauce and lemon

w/ hand picked rocket, vincotto and shaved parmesan

brushed with our house-made BBQ sauce, served with blue cheese sauce on the side

chef selection of 3 cured meats served with pickled condiments and olives

natural w/ shallot vinaigrette

with capers, black olives, parsley, tomato black garlic mayo

w/ eggplant puree and rosemary dressing

served with salsa verde

w/ caponata and topped with fresh parsley, garlic and lemon zest

seasonal vegetables and halloumi skewers, drizzled with balsamic vinegar

slow-cooked to perfection served with caponata and rosemary dressing

served with tender baby carrots, a zesty salsa verde and burned lemon

crispy skin barramundi served with broccolini, black garlic mayo and burned lemon

layered w/ potato, carrot, sweet potato, parmesan cheese served with tomato coulis

Half Rack - aprox 450g

Full Rack - aprox 950g

Half Rack - aprox 450g

Full Rack - aprox 950g

250g tenderloin fillet, served with chilli and garlic prawns. Garnished with herb compound butter, asparagus and brush of basting. 5% of proceeds from this dish are donated to Manly Surf Life Saving club

250g tender eye fillet with half rack of succulent pork ribs. Garnished with herb compound butter, asparagus and brush of basting. Substitute to Beef Ribs

Two half racks of ribs, one succulent pork rack and one tender beef rack

Half a rack of succulent pork ribs served with BBQ chicken wings. Substitute to Beef Ribs

Black Angus beef, dipped in our signature basting, comes with lettuce, tomato, onions, burger sauce and pickle on top, served with French fries

Chicken breast covered with Peri-peri sauce and served with Warrnambool cheddar, lettuce, tomato, onion and a pickle on top. Served with French fries

Flat head strips served with French fries, burned lemon and tartare sauce

Baby cos lettuce, bacon, croutons, caesar dressing and shaved parmesan

Served with basting on the steak, comes with French fries salad

Served with French fries salad

Served with French fries salad

Served with French fries salad

please do not extinguish and allow 30 seconds to cool

served with butterscotch sauce and vanilla ice cream

served with mixed berry compote, caramelized macadamias, and meringue

vanilla ice cream Barrel One coffee with your choice of Liquour

with chocolate ganache, caramelized pistachios, and served with vanilla ice cream

120-day grain-fed Angus rump steak with the cap on, tender with rich flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended rare to medium rare

Succulent, tender and mild flavoured, pasture fed eye fillet is the “crème de la crème” of steaks. Garnished with herb compound butter, asparagus and brush of basting. Recommended rare to medium rare

A premium 150-day grain-fed sirloin, offering a perfect balance of tenderness and flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium rare to medium

A superior 240-day grass-fed Angus scotch fillet, delivering exceptional juiciness and flavor. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

300 day grain fed Cube Roll offers luxurious and flavorful steak experience. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

180-day grain-fed rib eye, dry aged for 42 days to enhance its rich flavor and tenderness. Garnished with herb compound butter, asparagus and brush of basting. Recommended medium

Raised in Northern Victoria, Tajima Wagyu is fed a specially formulated Japanese diet for a minimum of 400 days, delivering unmatched tenderness and rich, buttery flavor. Recommended medium

*comes with two complimentary side dishes. Riverina Angus T-bone, which is grain-fed for 180 days. Recommended medium rare - please allow 30mins cooking time

*comes with two complimentary side dishes. Black Angus Tomahawk, from Gippsland Victoria, 180 days grain fed. Recommended medium - please allow 40mins cooking time for medium

w/ salsa verde and dried shallots

w/ creamy labne, roasted hazelnuts and radish

mixed leaves, cherry tomato, cucumber, red onion & house vinaigrette

w/ green sauce, white anchovies and spanish onion

w/ chive sour cream

w/ herb salt served with tomato sauce

w/ goats cheese, truffle honey and walnuts

served with cultured butter

w/ crumbled fried egg, shallots, horseradish, smoked salt & crispy bread

flat grilled to perfection, served with honey mustard & home-pickled condiments

chargrilled roll brushed with garlic butter & parsley

300g chilled Queensland prawns served with cocktail sauce and lemon

w/ hand picked rocket, vincotto and shaved parmesan

brushed with our house-made BBQ sauce, served with blue cheese sauce on the side

chef selection of 3 cured meats served with pickled condiments and olives

natural w/ shallot vinaigrette

with capers, black olives, parsley, tomato & black garlic mayo

w/ eggplant puree and rosemary dressing

served with salsa verde

w/ caponata and topped with fresh parsley, garlic and lemon zest

seasonal vegetables and halloumi skewers, drizzled with balsamic vinegar

slow-cooked to perfection served with caponata and rosemary dressing

served with tender baby carrots, a zesty salsa verde and burned lemon

crispy skin barramundi served with broccolini, black garlic mayo and burned lemon

layered w/ potato, carrot, sweet potato, parmesan cheese & served with tomato coulis

Half Rack - aprox 450g

Full Rack - aprox 950g

Half Rack - aprox 450g

Full Rack - aprox 950g

250g tenderloin fillet, served with chilli and garlic prawns. Garnished with herb compound butter, asparagus and brush of basting. 5% of proceeds from this dish are donated to Manly Surf Life Saving club

250g tender eye fillet with half rack of succulent pork ribs. Garnished with herb compound butter, asparagus and brush of basting. Substitute to Beef Ribs

Two half racks of ribs, one succulent pork rack and one tender beef rack

Half a rack of succulent pork ribs served with BBQ chicken wings. Substitute to Beef Ribs

Black Angus beef, dipped in our signature basting, comes with lettuce, tomato, onions, burger sauce and pickle on top, served with French fries

Chicken breast covered with Peri-peri sauce and served with Warrnambool cheddar, lettuce, tomato, onion and a pickle on top. Served with French fries

Flat head strips served with French fries, burned lemon and tartare sauce

Baby cos lettuce, bacon, croutons, caesar dressing and shaved parmesan

Served with basting on the steak, comes with French fries & salad

Served with French fries & salad

Served with French fries & salad

Served with French fries & salad

please do not extinguish and allow 30 seconds to cool

served with butterscotch sauce and vanilla ice cream

served with mixed berry compote, caramelized macadamias, and meringue

vanilla ice cream & Barrel One coffee with your choice of Liquour

with chocolate ganache, caramelized pistachios, and served with vanilla ice cream