STEAKHOUSE SELECT IONSSALMON CROQUETTES (3)with dill & lime mayo

9 10

JALAPENO POPPERS (3)filled with tomato risotto (V)

9 10

LOCALLY SOURCED SYDNEY ROCK OYSTERSNatural with rock salt & 1/2 DOZ lemon DOZ

BBQ Kilpatrick (GF) 1/2 DOZ DOZ

1930

2133

2132

2335

BRUSCHETTA X 2Roma tomato, eshallot, fresh basil, olio d’oliva, balsamic with spiced corn & sliced baguette

7 8

C.ex SIGNATURE BACON JAM with camembert & charred crouton (GF option available)

8 9

FRESH CRUSTY COB LOAF with whipped butter

7 8

RIBEYE 350g Premium grass fed yearling from Darling Downs, QLD. Bone-in, dry rubbed & rested in bourbon BBQ spices (GF).

GRASS FED 40 44

THE ANGUS SCOTCH 300gCertified Australian Angus Beef (CAABTM), MB1, - YP, grain fed, MSA certified, finished on grain for 100 days, from the Riverina NSW & Coonawarra SA regions (GF).

GRAIN FED 36 40

THE NEW YORKER 300gRiverine Premium, MB2 – YP (young prime), Grain Fed, MSA certified, finished on grain for 100 days, from the Riverina NSW & Coonawarra SA regions. Aged in James Squire porter with Tennessee smokehouse spices before grilling

GRAIN FED 36 40

PETITE FILLET MIGNON 200gA tender piece pf premium grass-fed yearling Angus steak from the Riverina NSW (GF).

GRASS FED 29 33

STICKY PORK RIBS 400g slow cooked, twice marinated pork ribs

40 43

PERI PERI CHICKEN African birds eye chilli, red peppers, red onions & garlic (GF)

29 31

FISH OF THE DAY POA POA

SLOW COOKED PORK BELLY (3)rubbed with BBQ spices, served with crackle & your choice of sides (GF)

32 36

BREADS & STARTERS

MA INS

CHARGR ILLED STEAKSM G

M G

M G

All steaks are hormone free, premium quality & selectively aged between 6 to 10 weeks before being sliced & served in Ribeye.

Well done steaks take time & will increase the wait time for the table. Each item below comes with two standard sides, please

ask your waitperson if you have any questions.

INCLUDES YOUR CHOICE OF TWO STANDARD SIDES

Includes your choice of two standard sides

All items may contain traces of eggs, nuts or gluten as these products are used in our kitchen. Please advise your waiter of any dietary requirements.

DESS

ERTS

CHEE

SE

M 11 | G 12

NEW YORK BAKED CHEESECAKE with berries & mascarpone

TRIPLE CHOCOLATE PANNACOTTA with coffee jelly, honeycomb & vanilla

ice cream

LEMON LAVA CAKE with mixed berry compote &

vanilla ice cream

AFFOGATO M 4.5 | G 5.5with Frangelico M 9.90 | G 10.90

Platter also comes with quince paste, honey, pickles, charred capsicum & crackers

CHOOSE FROM THE BELOW CHEESE OPTIONS, INCLUDES 3 CHEESES

M 21 | G 24

BrieCamembert

Mild Blue Vein Vintage Cheddar

Chevre

ADDITIONAL 50G PORTION EACH M 7 | G 8

M 1.1 | G 1.2TRADITIONAL GRAVY, CHEF’S BBQ, TOMATO & MANGO RELISH (GF),

GARLIC AIOLI (GF)

M 3.5 | G 4MUSHROOM,

PEPPER OR DIANESA

UCES

STANDARD SIDES M 7 / G 9 steakhouse fries, garden salad (GF), coleslaw (GF), charred buttered corn (GF), steamed vegetables (GF), creamy mashed potato (GF)

SURF & TURF IT M 9 / G 11 prawns topped with hollandaise sauce (GF)

STICKY PORK RIBS M 14 / G 16slow cooked twice marinated ribs (GF)

SIDES

At Ribeye Rooftop Bar & Kitchen we have paid particular attention to sourcing not only the best but most consistent product available. Our partnership with Teys Australia allows us to provide consistent product with a range of certified options being grain fed Riverina premium beef, grass fed grasslands premium

with no added hormones & pure Angus premium grain fed beef. Each style carries different eating qualities, & these were taken into consideration when selecting the cuts. For further information about Teys Beef visit www.teysaust.com.au. In addition to the quality eating properties, you can be confident in our product as it is traced from paddock to plate & is produced & processed under the Livestock Welfare Certified System.

QUINOA, AVOCADO & SWEET POTATO TIMBALE (VG, GF, DF)

24 26

FISH FAJITAS served with spiced corn & basil salsa & lime

21 23

COMPRESSED WILD MUSHROOMavocado & capsicum coulis (VG, GF, DF)

24 26

OTHER M G

CONTACT OUR EVENTS TEAM TO FIND OUT HOW YOU CAN HOST YOUR NEXT EVENT AT

RIBEYE ROOFTOP BAR & KITCHEN

6691 9289

PLANNING AN EVENT?