HISTORY OF THE SPANISH GARDEN

Transcription

1 MENU

2 HISTORY OF THE SPANISH GARDEN The Breakfast Creek Hotel was built by William MacNaughton Galloway, the 23rd mayor of Brisbane, in 1889 and opened it doors the following year. This popular public house was a favourite with weary drovers wanting overnight accommodation. The hotel became renowned for its mix of colourful characters and punting patrons. This favourite watering hole was the place to quench your thirst with a "Beer off the Wood". In 1967 the introduction of what is believed to be the first beer garden style dining was born. Proving to be popular with locals and interstate visitors, an expansion in its food offerings saw the beginning of the Spanish Garden restaurant. This stucco building with a hacienda design opened it doors to become a Mexican restaurant. Due to the era, the dining experience of Mexican food was short lived and in 1968 the Spanish Garden was quickly transformed into the Spanish Garden Steakhouse. This fast became a Brisbane destination where customers would line up and choose their steak from the meat display cabinet. The big four: Rump, T-bone, Rib Fillet and Eye Fillet took to the stage and wooed over the most carnivorous diner. Today these four now share the cabinet with seven other cuts. In keeping with tradition the steaks are still served with coleslaw, tomato and Idaho potato topped with bacon sauce. Other sides have been introduced in more recent years. Today we see the addition of more choices with our newly introduced pan section to offer a variety to the non beef eaters or for those simply looking for something different. The Spanish Garden Steakhouse will always continue the tradition of great steaks in a relaxed atmosphere and will do so for many years to come. Enjoy the flavour of history, great steaks no bull.

3 BREADS GARLIC BREAD 7.5 Traditional garlic bread, lightly toasted until golden brown ADD GRILLED CHEESE AND CHIVES 2.5 OLIVE AND ROSEMARY SOURDOUGH COB 13.5 Oven baked cob served hot with chef's selection of butters ENTREES OYSTERS NATURAL Half 17.5 /Dozen 28.5 Chilled fresh seasonal oysters with lemon & cocktail sauce OYSTERS KILPATRICK Half 17.5 /Dozen 28.5 Fresh shucked oysters with bacon, worcestershire & BBQ sauce OYSTERS MORNAY Half 18.9 /Dozen 29.9 Freshly shucked oysters topped with a cheesy mornay sauce CHICKEN ADOBO 15.9 Chicken wings marinated in soy and vinegar, served smoking hot with garlic rice SPANISH TAPAS PLATE FOR Selection of chorizo and potato balls, goats cheese and caramelised onion tart, marinated lamb skewers and fresh oysters topped with a spanish salsa THAI FISH PATTIES 16.9 Homemade thai fish patties pan fried and served with a green papaya salad and a lemongrass, chilli and coriander sauce MUSHROOM AND HALOUMI STACK 15.9 Field mushrooms layered between seared haloumi, cranberry glaze, caramelised onion and sautéed oregano mushrooms PRAWN PLATE 25.5 A dozen cooked Queensland prawns served with a trio of homemade sauces

4 MAINS "THE CREEK" 46.0 Eye fillet resting on a crispy potato rosti and broccolini served with Moreton Bay bug, Queensland prawns, and Hervey Bay scallops tossed through a rich garlic, white wine and dill cream sauce USA TEXAS BBQ RIBS 35.9 Fall off the bone tender pork ribs marinated in our smokey Texas BBQ sauce served with Idaho potato topped with lashings of sour cream served with roma tomato and coleslaw BEER OFF THE WOOD SNAPPER 31.9 A light and crispy tempura batter with a hint of "Beer Off The Wood" coats fresh snapper fillets with lime aioli, fresh garden salad and chips GALLIANO CHICKEN AND PRAWNS 29.9 Pan seared skin on chicken supreme served on potato gratin and green beans topped with creamy garlic and galliano prawns DUKKAH SPICED KANGAROO 32.9 Pan seared kangaroo dusted with dukkah, served on sweet potato mash & bok choy, topped with tomato chutney, and drizzled with "Beer Off The Wood" jus SALMON NICOISE 32.5 Pan fried Tasman salmon resting on a warm salad of chat potatoes, cherry tomatoes, olive tapenade, green beans, egg, and baby spinach topped with dill and lime aioli FRESH FISH OF THE DAY Please ask our friendly staff for today's catch MARKET PRICE HALOUMI AND BABY SPINACH SALAD 18.9 Seared haloumi cheese, roasted roma tomatoes, baby spinach, rocket, pecans and roasted balsamic onions dressed with a honey mustard dressing ADD GRILLED CHICKEN 24.9 SPANISH VONGOLE 27.5 Fresh Cloudy Bay clams tossed through a light tomato napoli, linguine, wild rocket and chorizo topped with crispy capers BREKKY CREEK LAMB BANGERS 25.5 Thick lamb and rosemary sausages on mustard mash pototo, green beans, roasted roma tomato, topped with a red onion jam and "Beer Off The Wood" jus

5 OUR FAMOUS CHAR GRILLED STEAKS RIB EYE ON THE BONE - Nolans Private Selection 40.5 A Brekky Creek favourite. Individually selected Bos Indicus and European cattle, grain finished for 70+ days on a specially blended three cereal grain diet, producing a tender beef. Tender-stretched for superior eating quality "King Of Beef" RUMP - Brekky Creek Platinum Premium 32.0 A robust full flavoured steak, aged for perfection up to 8 weeks. The Angus cattle are finished on 180 days grain on the Yarranbrook Feedlot in the Darling Downs region "The Cattleman's Favourite" SPANISH SPICED RUMP - Brekky Creek Platinum Premium 33.9 Lightly dusted with spanish spices, A robust full flavoured steak, aged for 8 weeks. The Angus cattle are finished on 180 days grain on the Yarranbrook Feedlot. We recommend our chilli sauce with this meal "The Spanish Special" T-BONE - Nolans Private Selection 33.9 Individually selected Bos Indicus and European cattle, grain finished for 70+ days on a specially blended three cereal grain diet, producing a tender beef Tender-streched for superior quality. "Succulent Beef" RIB FILLET - Brekky Creek Platinum Premium 33.5 This full-bodied, succulent prime rib fillet is produced from cattle that have been finished on grain for 100+ days "Mouth Watering Satisfaction" EYE FILLET - Brekky Creek Platinum Premium 39.5 Sourced from grain fed cattle raised in south-east Queensland. This cut of beef is best described as naturally lean and tender "Brekky Creek Classic" PETITE EYE FILLET - Brekky Creek Platinum Premium 30.9 A smaller, more delicate portion of the larger eye fillet. Enjoy the natural flavour, tenderness and healthy lean attributes "A Lighter Choice" FILLET MIGNON - Brekky Creek Platinum Premium 32.5 A classic tenderloin encased in bacon, char grilled to capture a smokey hickory aroma. Please note, the bacon will impart a pink tone to the steak "Tantalise Your Tastebuds" WAGYU RUMP - Brekky Creek Platinum Premium 35.9 Well known for it exceptional flavour and a marbling score of 2+. Grain-finished over 300 days in the Darling Downs, a must for true steak lovers "Experience The Flavour" WAGYU STRIPLOIN - Graziers Australian Beef Waygu 40.9 With its marbling score 4+, this Darling downs delicacy has an extraordinary depth of flavour and exquisite texture. Recommended cooking is medium to allow the marbling to infuse the full richness of flavour "Tastiest Name In Beef" PORTERHOUSE - Graziers Australian Beef 34.5 The Angus bred cut delivers a smooth, close-grained texture providing tenderness and flavour and enhancing its ageing "A Taste Sensation" ALL STEAKS SERVED WITH YOUR CHOICE OF SIDES & SAUCE

6 SIDES traditional coleslaw, garden salad or Caesar salad accompanied by Idaho potato topped with bacon sauce or chips SAUCES mushroom, pepper, chilli, dianne or the creek's own "Beer Off The Wood" jus SIDES HONEY AND SESAME GREEN BEANS 6.5 BUTTER AND THYME INFUSED MIXED MUSHROOMS 6.5 HONEY BABY CARROTS 6.5 SMOKED PAPRIKA BUTTERED CORN ROUNDS 6.5 KIDS MEALS ALL $10 MINI RIB FILLET CRUMBED BABY WHITING MINI CHICKEN TENDERS HAM AND PINEAPPLE PIZZA ALL MEALS SERVED WITH CHIPS, SALAD AND COMPLIMENTARY SOFT DRINK & ICE CREAM \

7 DESSERTS BANANARAMA 10.0 Warm banana and macadamia pudding served with movenpick caramelata Ice cream and drizzled with banana glaze and dried banana MUDDY CREEK 10.0 Rich chocolate mudcake served with chocolate fudge, movenpick chocolate Ice cream and chocolate crumble CHOCY NUT 10.0 Dark chocolate, hazelnut liqueur & nougat mousse between layers of chocolate hazelnut cake served with movenpick maple walnut ice cream, chocolate fudge and sprinkled with nut toffee BEAN BERRY NICE 10.0 Baked vanilla bean cheesecake drizzled with blueberry sauce and movenpick strawberry ice cream and fresh strawberries GONE SOUR 10.0 Butter shortbread tart shell filled with tangy lemon curd, topped with italian meringue served with passionfruit sauce and movenpick passionmango sorbet MOVENPICK ICECREAM TRIO 11.5 A generous scoop of caramelata, chocolate, and strawberry ice creams drizzled with choc fudge and chocolate crumble with fresh strawberries