MENUS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE | | | Standard | Public Holiday | | Fresh Crusty Bread Rolls | 4 | 4.4 | | Garlic bread | 6 | 6.6 | | Trio of Dips - with Turkish bread | 16 | 17.6 | | Pizza Crusts: | | | Green olive tapenade, feta & basil | 14 | 15.4 | Garlic, caramelised onion & parmesan | 14 | 15.4 | | Eagle Farm Mediterranean marinated mixed olives served warm | c 9 | c 9.9 |
entrees
| | | | | | Oysters Natural - with red wine vinegar & Spanish onion | c 20/40 | c 22/44 | | Oysters Kilpatrick | 22/44 | 24.2/48.4 | | Soup ~ Green pea & fresh mint with goat cheese tortellini & bread roll | 12 | 13.2 | | Steamed asparagus, goats cheese, hazelnut frisee salad, poached egg, hazelnut dressing | c 19 | c 20.9 | | Salt & pepper squid with lemon & garlic aioli | 21 | 23.1 | | Drunken mussels steamed with white wine, garlic & parsley cream sauce, with bread roll | 19 | 20.9 | | Pork Belly, double roasted 5 spiced pork belly, glass noodle salad, mango & pineapple salsa | 20 | 22 | | Crispy Tart, with semi roasted tomatoes, caramelised onion, feta cheese with basil oil dressing | 18 | 19.8 | | Garlic prawns, fresh garlic cream sauce, jasmine rice | c 21/38 | c 23.1/41.8 | | | | | | | | |
main courses
| | Flaked Salmon fillet risotto, with zucchini, peas, spinach & drizzled with watercress & basil oil | c 32 | c 35.2 | | Char Char's Carbonara pappardelle tossed with triple smoked ham, bacon, Swiss brown mushrooms, roasted garlic cream sauce & truffle oil | 33 | 36.3 | | Lamb shank twice cooked braised in tomato, diced vegetables, garlic & thyme on mashed potato | 34 | c 37.4 | | Linley Valley pork rib eye (250 gms), on the bone, crackling, lemon & tarragon potato, fresh rocket, prune relish & cider vinaigrette | c 37 | c 40.7 | | Chargrilled chicken breast, on asparagus & lemon risotto, sundried tomato butter with basil & roasted garlic aioli | c 36 | c 39.6 | | Peppered kangaroo loin served pink with herbed mashed potatoes, minted peas, spiced carrot compote & red wine jus | c 35 | c 38.5 | | North West barramundi fillet, with leek & potato cake, fennel & zucchini salad with roasted tomato vinaigrette | 39 | 42.9 | | | | | | FROM THE CHAR GRILL | | | | Aged Rump, 300 grams with caramelised onion & green peppercorn sauce | c 35 | c 38.5 | | Fillet Steak, 200 grams with Bearniase sauce | c 39 | c 42.9 | | Mini Fillet Steak, 120 grams with red onion jam & red wine jus | c 28 | c 30.8 | | Sirloin, 300 grams with roasted garlic, pancetta & thyme butter | c 38 | c 41.8 | | Black Angus Scotch Fillet, 300 grams, with seeded mustard jus | c 46 | c 50.6 | | Char Char Rib Eye, 500 grams with horseradish & blue cheese cream | c 52 | c 57.2 | | Surf & Turf Option - add 3 prawns with garlic cream sauce to any steak | plus 8 | plus 8.80 | All steaks come with herbed potato mash | | | | c - coeliac friendly |
Char Char pizzas
| | Pizza of the day ~ please ask your waitperson | 22 | 23.1 | | Vego~ roasted pumpkin, spinach, spring onions, fresh tomato, parmesan on a garlic, rosemary & Evoo base | 18 | 19.8 |
side orders
| | Garden salad | 9 | 9.9 | | Caesar salad | 12 | 13.2 | | Rocket, parmesan & walnut salad | 12 | 13.2 | | Steamed seasonal vegetables | 9 | 9.9 | | Steamed green beans with gremolata | 9 | 9.9 | | Mashed potato | 8 | 8.8 | | Chips | 9 | 9.9 |
ABOUT OUR STEAKS
Our WA graded steaks come from grass-fed Murray Grey animals which are then finished off on grain for twelve weeks. The certified Black Angus is grown in the Eastern States. They are then aged for tenderness.
| Rump | Flavoursome with thin layer of external fat that enhances the flavour of the cut | | Mini Fillet Steak | Tender & mildly flavoured eye fillet, sized for the very small appetite | | Fillet Steak | Tender & mildly flavoured eye fillet | | Scotch Fillet | Medium marbling delivers a succulent & intensely flavoured cut | | Sirloin | Flavoursome with thin layer of external fat that enhances the flavour of the cut (also known as porterhouse) | | Rib-Eye on the Bone | This cut is from the rib section, with the bone intensifying the flavour – an outstanding choice for lovers of fine beef |
HOW WOULD YOU LIKE YOUR STEAK COOKED? | Blue ~ sealed both sides while steak is at room temperature | | Rare ~ cooked for about two minutes on each side – still very bloody | | Medium Rare ~ has a medium red centre & bloody | | Medium ~ has light red centre & very juicy | | Medium Well ~ light pink to grey with very little juice | | Well Done ~ shrinks markedly, very firm, little juice – style affects taste & tenderness |
At Char Char Bull we recommend against cooking steaks to well-done as the longer a steak is cooked the more the fibres shrink & toughen & the drier it becomes. |
desserts
| | Sticky Date Pudding, luscious & rich with hot French caramel sauce & vanilla bean icecream | 13 | 14.3 | | Profiteroles, deliciously filled with Cointreau icecream with warm chocolate sauce | 13 | 14.3 | | Chocolate Tart, with strawberry coulis & vanilla bean icecream | 13 | 14.3 | | Pavlova, soft baked hazelnut topped pavlova with spiced blackberry, apple & pear compote, with fresh cream | 13 | 14.3 | | Hazelnut Cheesecake, on chocolate brownie base, with creme Anglaise & candied almonds | 13 | 14.3 | Cheeses, Seal Bay Triple Cream Brie, Meredith Classic Chevre, Maffra Dargo Walnut, Maffra Aged Rind Cheddar & Long Clawson Stilton 1 cheese 14 (PH15.4); 2 cheeses 20 (22); 3 cheeses 26 (28.6); 4 cheeses 32 (35.2) | |
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coffee
| | Cappuccino/Flat White | 4 | 4.4 | | Long Black | 4 | 4.4 | | Café Latte | 4 | 4.4 | | Long/Short Macchiato | 3.5 / 4.5 | 3.85 / 4.95 | | Espresso/Double Espresso | 3.5 / 4.5 | 3.85 / 4.95 | | Vienna Coffee or Chocolate | 4 | 4.4 | | Iced Coffee or Chocolate | 5 | 5.5 | | Affogato | 4 | 4.4 | Liqueur Coffees -
Irish (Jamesons), Jamaican (Tia Maria), Mexican (Kahlua), Roman (Galliano), French (Grand Marnier) | 13 | 14.3 | | Decaffeinated coffee & soy milk available |
teas
| | English Breakfast/Earl Grey/Peppermint/Green/Chamomile | 4 | 4.4 |
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Menu