THE PALACE HOTEL Restaurant Menu

Transcription

1 THE PALACE HOTEL Restaurant Menu The publican steaks his reputation on it Please Order & Pay at the Counter Blackboard Specials Available

2 Hello and welcome to the Palace Staff and Management extend to you our Warmest Welcome About us Bill Young and staff strive to provide a unique and exceptionally enjoyable dining experience that especially caters for meat lovers in a friendly and relaxed environment. On offer, when available we serve up Wagyu cross steaks from Bill Young Seniors own farm for you to enjoy. It has a taste you must try to believe. Baroola cattle station Baroola is Bill Young seniors cattle property at Canowindra, an historic township near Cowra in the NSW central west. The property breeds Angus and Wagyu cross steers for the feedlot industry which are mostly raised for export. Bill Senior is a fourth generation farmer originally from Brooklyn a property near Tomingley from over 100 years ago. Bill Senior chooses the Wagyu at his station for it s predisposition to intense marbling which gives fantastic flavour and produces a higher percentage of unsaturated fat than any other breed of cattle in the world. He currently breeds Angus and wagyu cross Angus as his choice of steer. Choice Cuts CERTIFIED AUST. ANGUS BEEF Our cuts are Black Angus steers, raised on nutritionally balanced high-energy feeds resulting in an export quality product graded from the top 1% of Australian Beef. They are finished on 150 days grain fed to provide consistently high eating quality. Baroola Signature cut The Palace s first choice is the publican s selection of cut on offer to you. Steaks are wholly breed and raised at Baroola and are subject to availability. They are Wagyu cross Angus steers, which have superior marbling, perfect tenderness, texture, colour and taste. We suggest for you to try all Baroola signature cuts as they are offered up, we believe they will give you a heightened experience of the great cuts our menu offers. Judge for yourself! The publican steaks his reputation on it.

3 About our cuts As a T-bone it is a steak-lovers dream, flavours drawn from the bone to a delicious tender eye fillet on one side complementing a sweet sirloin on the other. Marble Score Rib eye Top butt Short loin Gives us the scotch fillet that is cut from the fore quarter and has a higher marbling than most other cuts making a very juicy steak with a lot of flavour. The marbling assures that it remains tender during cooking. This steak is best grilled and in the cooking we recommend mediumrare. The rump of the body is a hearty Australian favourite. It is a wellworked muscle giving it superb flavour with a robust texture. It is excellent as a roast or as a steak. Short loin is where we get many of the most desirable cuts of meat, including Porterhouse steak and the tail of the tenderloin known as king of the steaks. Marbling is intra-muscular fat, deposited between individual muscle fibres. Marbling is assessed at either the 10 th /11 th rib or the 12 th /13 th rib on the carcass, the higher the number the more marbling. The intra-muscular fleck contains much higher levels of unsaturated (oleate) to saturated (palmitate) fats than the outer fat. A steak with no outer fat and a marble score of 4 (which is very high) would still achieve a Heart Foundation tick. As the marbling melts into the beef whilst cooking, it results in a rich, authentic, beef flavour. Steaks cooked to order Blue Sealed, very red in the centre and served at room temperature. Rare Cooked for about two minutes on each side, red in centre Medium rare Maintains a pinkish red strip in the centre. Medium Pink centre and hot temperature Medium well Grey from edge to edge with slight pink centre. Well done Very firm with little juice, grey throughout.

4 STEAK MENU All steaks served with one of the following: mash potato or roasted sweet potato w cinnamon butter or steakhouse chips or fresh garden salad Rump $ gram. Robust and full of flavour, an Aussie favourite (marble score 2+) Surf & Turf $ gram. Rump w roasted garlic prawns in a creamy sauce. Scotch Fillet $ gram. Cut from the ribs 1 to 5 of the rib eye. It is abundantly marbled with juicy tenderness (marble score 3+) T-Bone $ gram. Select middle cut (zero rib) T-Bone. Guaranteed big fillet with oodles of flavour (marble score 2+) Eye Fillet $27 250gram. tender eye fillet is the king of the steaks with its wonderful soft texture. Our cut is lean with supreme tenderness. Baroola Signature Cut POA Accompaniments $3 Garlic sautéed mushrooms Seasonal greens Steakhouse chips Side salads $3 Pumpkin & Spinach Rocket & Parmesan Fresh Garden Salad Steak extra $2 Roast garlic & Thyme butter Béarnaise sauce Green peppercorn sauce Mushroom sauce Menu items and pricing may change without notice. The publican steaks his reputation on it 100% Breed and reared for this restaurant at Bill Seniors cattle farm Baroola. All cuts on this menu are rotated one at a time and are subject to availability.

5 Winter Menu Garlic and herb bread (2 pieces) $5 Steakhouse chips (gf) (v) Small $5 Large $8 Seasoned wedges w sweet chilli and sour cream (v) $10 Soup of the Day (see our menu board) served with a crusty bread roll & butter $13 Big beef burger w onion, lettuce, tomato & beetroot w chips $13 Add bacon, cheese or pineapple $1 each Baked kumera, chorizo & fetta tart served with a roquette salad & semidried tomato tapenade $15 Beer battered fish & chips served with homemade tar-tare sauce $16 Wagyu beef sausages and mash topped w onion, peas (gf) & gravy $16 Peppered beef & stout pot pie w salad & chips or mash $16 Honey baked pumpkin & leek risotto served with a beetroot & horseradish side salad (gf) (v) $16 Homemade chicken breast schnitzel w salad & chips or mash & veg $17 Toppers Parmigiana - grilled eggplant, Napolitana sauce & cheese $3 Napolitana - napolitana sauce and cheese $3 Aztec - napolitana sauce, bacon, avocado, cheese $3 Grilled chicken & pear salad with cos lettuce, crispy bacon pieces & blue cheese & creamy house dressing (gf $18 Classic beef lasagne layered with grilled eggplant & fresh pasta sheets, topped with ricotta & baby spinach $18 Fish of the day (see our menu board) POA Palace curry (see our menu board) served with jasmine rice, cucumber riata and pappadum $18 Braised lamb shanks w mash, seasonal veg & red wine reduction (gf) $20 Grilled rack of lamb served with roasted chats, snow peas and salsa verde $25 BBQ American Ribs (gf) -half rack $25 -full rack $35 Kids Fish Cocktails $6 Kids Snags and chips w gravy $6 Kids Nuggets & chips $6 (V) VEGETARIAN (GF) GLUTEN FREE **PLEASE NOTE GRAVY CONTAINS GLUTEN ** Menu items and pricing may change without notice