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Steakhouse Grill 66
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32 followers
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Wow! Chef is trialing some new dishes for the Autumn/Winter menu! Check it out... Victorian rare-breed pork scotch fillet, smoked bacon choucroute, roasted apple with cognac jus
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Even our littlest diners can't resist the BBQ pork ribs! Seven year old Nicholas cleared his entire plate when dining with his family on Easter Sunday!
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New dessert on the Grazier's menu...Warm chocolate brownie made with the finest Dutch cocoa powder and 70% chocolate. Lightly warmed to enhance mallow texture, served with vanilla bean ice cream, mixed berry compote and salted caramel sauce.

To book call 9640 0808 or www.steakhouse66.com.au
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Three French chef's on the hunt for a steak night, dropped into Steakhouse 66 last week.

We were pleased to welcome Jimmy, Benjamin & Hugo. They enjoyed our chalkboard special, 1kg Black Angus Rib eye $80. Matched with Gisa Elipse Shiraz from Barossa Valley.

Call to book 9640 0808 or www.steakhouse66.com.au
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The "Spring Greens" mocktail is a great start to lunch or dinner!
Made with apple, lime, mint crushed with sparkling soda 8
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Grazier's update: A brand new menu is available from Thursday! The new menu includes this delicious Wagyu Short Rib - Guinness braised Wagyu short rib MBS 9+, swede puree, garden vegetables & onion ash.
Grazier's Special - Order 2 courses (main + entree or dessert) $39 or 3 courses for $46.

Book online at http://steakhouse66.com.au/book.html or call us on 9640 0808.
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2015-05-27
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Dining with us tonight? Ask you waiter about the brand new Grazier's special. Order 2 courses (main + entree or dessert) for $39 or 3 courses for $46. http://ow.ly/Nh364
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