MENU

Available seating times: 11:30pm and 1:30pm

FRIDAYS, SATURDAYS & SUNDAYS (and selected public holidays 15% surcharge)

2 Course Set Menu

$55 per person

Entree

Poached baby beetroot I Whipped feta I Pecans I Balsamic reduction

ON REQUEST

ON REQUEST

ON REQUEST

Hot Smoked Salmon I Bacon I Apple I Ginger 

ON REQUEST

ON REQUEST

ON REQUEST

Caramelised coconut beef I Curd rice I Fried curry leaves 

ON REQUEST

ON REQUEST

Main

Lamb Biryani I Fried Cashews I Labna I Pappadum

Market fish I Wilted greens Riesling Cream Sauce 

Portuguese spiced chicken I Cous Cous I Summer Salad with lemon dressing

Turmeric and lemon roasted cauliflower I Turmeric I Lemon I Mushrooms I Almond pesto

Desserts – add $15

Callebaut Dark Chocolate Tart / Fresh Berries / Vanilla Whipped Cream

Lemon Custard / Italian Meringue / Coconut Crumb

For the kids (12 and under) – 2 Course – add $19

Cheese/ Ham & Cheese Pizza      OR    Spaghetti Bolognese/Napoli

Ice cream, chocolate topping and sprinkles

Juice

Gluten Free

Gluten Free

Vegetarian

Dairy Free

Vegan

Pescatarian

Available seating times: 6:00pm and 6:30pm

SATURDAY NIGHTS ONLY

2 Course Set Menu

$55 per person

Entree

Poached baby beetroot I Whipped feta I Pecans I Balsamic reduction

ON REQUEST

ON REQUEST

ON REQUEST

Hot Smoked Salmon I Bacon I Apple I Ginger 

ON REQUEST

ON REQUEST

ON REQUEST

Caramelised coconut beef I Curd rice I Fried curry leaves 

ON REQUEST

ON REQUEST

Main

Lamb Biryani I Fried Cashews I Labna I Pappadum

Market fish I Wilted greens Riesling Cream Sauce 

Portuguese spiced chicken I Cous Cous I Summer Salad with lemon dressing

Turmeric and lemon roasted cauliflower I Turmeric I Lemon I Mushrooms I Almond pesto

Chef’s Special

Desserts – add $15

Callebaut Dark Chocolate Tart / Fresh Berries / Vanilla Whipped Cream

Lemon Custard / Italian Meringue / Coconut Crumb

For the kids (12 and under) – 2 Course – add $19

Cheese/ Ham & Cheese Pizza      OR    Spaghetti Bolognese/Napoli

Ice cream, chocolate topping and sprinkles

Juice

Gluten Free

Gluten Free

Vegetarian

Dairy Free

Vegan

Pescatarian

Platters

Served from 3:30pm onwards

Charcuterie $30

Fromage $30

House Marinated Olives $10

Complimentary olives with any order of fromage and charcuterie together

PICNICS IN FRONT OF THE VINES

*must be pre-ordered & weather dependEnt*

Charcuterie

Fromage

House Marinated Olives

Local artisan breads

Bottle of Wine

$110 (Serves 2)

STEELS GATE AT HOME

Have a night in and enjoy a superbly prepared meal from our head chef Samuel George at Steels Gate. 

Cook at home meal packs for 2 or 4 people. Available every Friday night.

It can’t get any easier!

The below instructions are a guide to help you enjoy your Steels Gate at Home meals. The upmost of care has been taken in preparing your food and we hope that you enjoy your experience. If you have any questions or concerns about your food items please do not hesitate to contact the restaurant.

STEP 1.  The most important step. Open the bottle of wine!

If you are enjoying a bottle of white, get it out of the fridge and let it sit to bring it up a couple of degrees. This will release the flavour and aromas. Served too cold will hold it back from its intended experience.  For the red, decant it if you can. If not, pour one for yourself while you cook. This will open the neck of the bottle and aerate as you prepare your meals. Give it a gentle swirl before you pour the next glass. 

ENTREE SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people. No heating required.

This dish comes assembled. Each container serves two people. No heating required.

  1. Take the beef out of it’s packaging and put into a microwave safe container.
  2. Heat in the microwave for 2 minutes at a time, stir in between to ensure the beef is heated through.
  3. For the rice, heat in container for 2 minutes at a time, stir in between to ensure it’s heated through.
  4. Once hot, stir through the curd mix provided.
  5. To serve, spoon the curd rice onto the centre of the place and with the back of your spoon, push down the centre of the pile of the rice to make a ‘well’.
  6. Then spoon the heated beef into the ‘well’ and top with crispy curry leaves.

MAINS SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people.

  1. Heat in microwave for 2 minutes at a time until heated through. There are layers in the biryani, so be careful when stirring through.
  2. To serve, spoon the biryani onto two plates, top with labna and serve with pappadums.

Before you begin, you’ll need a non-stick fry pan, a small saucepan and tongs for cooking and around 100 ml of cold water in a cup on the side. All the ingredients can be brought out of the fridge around 10 minutes prior to cooking.

  1. Take the sauce for the fish and pop it in the small saucepan over low heat to warm it up – don’t allow it to boil.
  2. Take your fish out of it’s packet and, using some paper towel, gently dab the skin side to make it dry.
  3. Heat up your frypan on your cooktop. Add a little oil into the pan (vegetable or rice bran). Season the skin side of the fish with salt (no pepper it will burn).
  4. When the pan is hot, add some vegetable oil and place the fish in skin side down. Feel the sizzle my friends!!
  5. Watch the colour change in the fish – you want it to cook up until around ¾ of the way through – this will take a few minutes depending upon the thickness of the fish and the skin side down will be crispy.
  6. Then flip it to cook the rest of the way. When you think it’s nearly cooked (it’ll be firm-ish to touch), turn off the heat and transfer the fish to a plate to let it rest.
  7. Using the same pan, pop in the greens, add a little olive oil, salt and pepper and give the pan a little shakey-shake to move things around.
  8. Use your tongs if you need to. Add in a splash or two of that 100ml of water you’ve got on the side, that will create some beautiful steam to wilt the greens – make sure before you serve that you drain any excess water from the pan out (though it should have evaporated). This whole process will be quick because the broccolini is already cooked.
  9. To serve, pop the greens on the plate and the fish on top then pour some of that beautiful creamy sauce around the plate. So that you can be ultra-profesh, we’ve popped some garnishes from our garden to put on top of the snapper
  1. Pre-heat a moderate (approx 180C) oven.
  2. Take your chicken out of it’s packaging and put into an oven proof tray. If there are extra juices from the packaging, definitely add those in, they are intensely delicious and will help keep the chicken moist.
  3. Pop the tray in the oven for 40 minutes – making sure the chicken is cooked through.
  4. Once hot, remove chicken and set aside to rest for a few minutes. During that time, take the container of cous cous and heat in the microwave for 2 minutes at a time, stirring in between to ensure the cous cous is heated through.
  5. To serve, spoon some cous cous onto the centre of the plate, place the chicken on top (and any leftover pan juices) and then serve the salad on the side.
  1. The sauce and cauliflower are each in their separate containers, simply heat both containers in the microwave for 1 minute at a time, checking that they are heated through.
  2. To serve, spoon the mushroom sauce onto the plate, place the cauliflower around the plate and then put a dollop of the parsley/almond pesto into the centre.
  3. Garnish with microherbs.

DESSERT SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people. No heating required.

This dish comes assembled. Each container serves two people. No heating required.

Available seating times: 11:30pm and 1:30pm

FRIDAYS, SATURDAYS & SUNDAYS (and selected public holidays 15% surcharge)

2 Course Set Menu

$55 per person

Entree

Poached baby beetroot I Whipped feta I Pecans I Balsamic reduction

ON REQUEST

ON REQUEST

ON REQUEST

Hot Smoked Salmon I Bacon I Apple I Ginger 

ON REQUEST

ON REQUEST

ON REQUEST

Caramelised coconut beef I Curd rice I Fried curry leaves 

ON REQUEST

ON REQUEST

Main

Lamb Biryani I Fried Cashews I Labna I Pappadum

Market fish I Wilted greens Riesling Cream Sauce 

Portuguese spiced chicken I Cous Cous I Summer Salad with lemon dressing

Turmeric and lemon roasted cauliflower I Turmeric I Lemon I Mushrooms I Almond pesto

Desserts – add $15

Callebaut Dark Chocolate Tart / Fresh Berries / Vanilla Whipped Cream

Lemon Custard / Italian Meringue / Coconut Crumb

For the kids (12 and under) – 2 Course – add $19

Cheese/ Ham & Cheese Pizza      OR    Spaghetti Bolognese/Napoli

Ice cream, chocolate topping and sprinkles

Juice

Gluten Free

Gluten Free

Vegetarian

Dairy Free

Vegan

Pescatarian

Available seating times: 6:00pm and 6:30pm

SATURDAY NIGHTS ONLY

2 Course Set Menu

$55 per person

Entree

Poached baby beetroot I Whipped feta I Pecans I Balsamic reduction

ON REQUEST

ON REQUEST

ON REQUEST

Hot Smoked Salmon I Bacon I Apple I Ginger 

ON REQUEST

ON REQUEST

ON REQUEST

Caramelised coconut beef I Curd rice I Fried curry leaves 

ON REQUEST

ON REQUEST

Main

Lamb Biryani I Fried Cashews I Labna I Pappadum

Market fish I Wilted greens Riesling Cream Sauce 

Portuguese spiced chicken I Cous Cous I Summer Salad with lemon dressing

Turmeric and lemon roasted cauliflower I Turmeric I Lemon I Mushrooms I Almond pesto

Chef’s Special

Desserts – add $15

Callebaut Dark Chocolate Tart / Fresh Berries / Vanilla Whipped Cream

Lemon Custard / Italian Meringue / Coconut Crumb

For the kids (12 and under) – 2 Course – add $19

Cheese/ Ham & Cheese Pizza      OR    Spaghetti Bolognese/Napoli

Ice cream, chocolate topping and sprinkles

Juice

Gluten Free

Gluten Free

Vegetarian

Dairy Free

Vegan

Pescatarian

Platters

Served from 3:30pm onwards

Charcuterie $30

Fromage $30

House Marinated Olives $10

Complimentary olives with any order of fromage and charcuterie together

PICNICS IN FRONT OF THE VINES

*must be pre-ordered & weather dependEnt*

Charcuterie

Fromage

House Marinated Olives

Local artisan breads

Bottle of Wine

$110 (Serves 2)

STEELS GATE AT HOME

Have a night in and enjoy a superbly prepared meal from our head chef Samuel George at Steels Gate. 

Cook at home meal packs for 2 or 4 people. Available every Friday night.

It can’t get any easier!

The below instructions are a guide to help you enjoy your Steels Gate at Home meals. The upmost of care has been taken in preparing your food and we hope that you enjoy your experience. If you have any questions or concerns about your food items please do not hesitate to contact the restaurant.

STEP 1.  The most important step. Open the bottle of wine!

If you are enjoying a bottle of white, get it out of the fridge and let it sit to bring it up a couple of degrees. This will release the flavour and aromas. Served too cold will hold it back from its intended experience.  For the red, decant it if you can. If not, pour one for yourself while you cook. This will open the neck of the bottle and aerate as you prepare your meals. Give it a gentle swirl before you pour the next glass. 

ENTREE SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people. No heating required.

This dish comes assembled. Each container serves two people. No heating required.

  1. Take the beef out of it’s packaging and put into a microwave safe container.
  2. Heat in the microwave for 2 minutes at a time, stir in between to ensure the beef is heated through.
  3. For the rice, heat in container for 2 minutes at a time, stir in between to ensure it’s heated through.
  4. Once hot, stir through the curd mix provided.
  5. To serve, spoon the curd rice onto the centre of the place and with the back of your spoon, push down the centre of the pile of the rice to make a ‘well’.
  6. Then spoon the heated beef into the ‘well’ and top with crispy curry leaves.

MAINS SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people.

  1. Heat in microwave for 2 minutes at a time until heated through. There are layers in the biryani, so be careful when stirring through.
  2. To serve, spoon the biryani onto two plates, top with labna and serve with pappadums.

Before you begin, you’ll need a non-stick fry pan, a small saucepan and tongs for cooking and around 100 ml of cold water in a cup on the side. All the ingredients can be brought out of the fridge around 10 minutes prior to cooking.

  1. Take the sauce for the fish and pop it in the small saucepan over low heat to warm it up – don’t allow it to boil.
  2. Take your fish out of it’s packet and, using some paper towel, gently dab the skin side to make it dry.
  3. Heat up your frypan on your cooktop. Add a little oil into the pan (vegetable or rice bran). Season the skin side of the fish with salt (no pepper it will burn).
  4. When the pan is hot, add some vegetable oil and place the fish in skin side down. Feel the sizzle my friends!!
  5. Watch the colour change in the fish – you want it to cook up until around ¾ of the way through – this will take a few minutes depending upon the thickness of the fish and the skin side down will be crispy.
  6. Then flip it to cook the rest of the way. When you think it’s nearly cooked (it’ll be firm-ish to touch), turn off the heat and transfer the fish to a plate to let it rest.
  7. Using the same pan, pop in the greens, add a little olive oil, salt and pepper and give the pan a little shakey-shake to move things around.
  8. Use your tongs if you need to. Add in a splash or two of that 100ml of water you’ve got on the side, that will create some beautiful steam to wilt the greens – make sure before you serve that you drain any excess water from the pan out (though it should have evaporated). This whole process will be quick because the broccolini is already cooked.
  9. To serve, pop the greens on the plate and the fish on top then pour some of that beautiful creamy sauce around the plate. So that you can be ultra-profesh, we’ve popped some garnishes from our garden to put on top of the snapper
  1. Pre-heat a moderate (approx 180C) oven.
  2. Take your chicken out of it’s packaging and put into an oven proof tray. If there are extra juices from the packaging, definitely add those in, they are intensely delicious and will help keep the chicken moist.
  3. Pop the tray in the oven for 40 minutes – making sure the chicken is cooked through.
  4. Once hot, remove chicken and set aside to rest for a few minutes. During that time, take the container of cous cous and heat in the microwave for 2 minutes at a time, stirring in between to ensure the cous cous is heated through.
  5. To serve, spoon some cous cous onto the centre of the plate, place the chicken on top (and any leftover pan juices) and then serve the salad on the side.
  1. The sauce and cauliflower are each in their separate containers, simply heat both containers in the microwave for 1 minute at a time, checking that they are heated through.
  2. To serve, spoon the mushroom sauce onto the plate, place the cauliflower around the plate and then put a dollop of the parsley/almond pesto into the centre.
  3. Garnish with microherbs.

DESSERT SERVING INSTRUCTIONS

This dish comes assembled. Each container serves two people. No heating required.

This dish comes assembled. Each container serves two people. No heating required.

Gluten Free

Gluten Free

Vegetarian

Dairy Free

Vegan

Pescatarian