All our steaks are USDA Choice Hand Cut. Served with a side and house or caeser salad.

Try our Filet Mignon
8 oz. filet Mignon. Upon request; sauteed mushrooms, onions, or blue cheese crumbles.

Try our Campfire Rib-Eye Steak 12 oz. or our Austrailian Style Prime Rib.

You want a full meal that will keep your stomach full for hours? Then try our Belly Buster Top Sirloin!

K.C. Strip Steak is a 12oz Kansas City Strip Steak that is charbroiled to perfection.

Do you like deserts? Try our Death by Chocolate desert! You will be in chocolate heaven! Yum!

Try Our Rosemary Chicken Dinner, served with a house or caesar salad.

Do you like deserts? Try our Death by Chocolate desert! You will be in chocolate heaven! Yum!

Try something adventurous!!! We have Gator Tail on our appetizer menu! Come in today and try it! You wont regret it!

Do you want something hot, hot, hot! Then try our Tazmanian Hot Wings! Their sizzlin'!

How to Cook Kangaroo

Available in a wide range of cuts, kangaroo can be prepared in much the same way as other red meat. But because it is so low in fat (about 2%), it is easy to dry it out. If you like your meat well done (or even medium) look for something other than kangaroo. Most often it is seared in a skillet over high heat, and then finished at lower heat in the skillet or in the oven. Prime cuts can also be cooked on the barbecue or included in stir fry dishes. No matter how you cook it, though, the goal is to go no further than medium rare. Lesser cuts are said to respond well to long, slow cooking, such as braising and stewing, but we’d suggest mastering the better cuts first. 

Try your very own CRAB CAKES today.................

Method

1. Line a baking tray with baking paper. Combine crab meat, breadcrumbs, 2 tablespoons coriander, 2 tablespoons mint, onions, lime rind and 2 tablespoons of lime juice in a large bowl. Whisk egg and sour cream in a jug. Add to crab mixture. Season with salt and pepper. Using clean hands, mix to combine.
2. Shape tablespoonfuls of mixture into patties. Place onto prepared tray. Cover. Refrigerate for 20 minutes.
3. Preheat oven to 140°C. Heat oil in a non-stick frying pan over medium heat until hot. Cook crab cakes, 6 at a time, for 2 minutes each side or until light golden. Transfer to a baking tray. Keep warm in oven while cooking remaining crab cakes.
4. Mash avocado until almost smooth. Add remaining coriander, mint and 1 tablespoon of lime juice. Mix well. Spoon a dollop of mixture onto each crab cake. Top with lime wedges. Serve hot or cold.